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Distinctive Features
Bleu d’Auvergne presents as a medium-sized cylinder, typically weighing between 2 and 3 kilograms. Its rind is thin, moist, and slightly reddish-brown with patches of white, yellow, and blue mould. The interior paste is ivory to pale yellow in colour. It is deeply marbled with abundant blue-green Penicillium roqueforti veins.
The texture is exceptionally creamy and moist, almost spreadable when perfectly ripe. It is not a crumbly blue cheese like some English varieties. The consistency is smooth and unctuous on the palate. Its aroma is strong and penetrating, with clear notes of cellar, mushrooms, and moist earth.
Cheese Varieties
True Bleu d’Auvergne holds an Appellation d’Origine Protégée (AOP) status. This certification strictly regulates its production within a designated geographical area. All AOP versions must be made from the milk of cows grazing in the Auvergne mountains. The use of raw milk is traditional, though some producers may use thermized milk.
There are few official varieties due to the strict AOP guidelines. The main variation comes from the affineur, or cheese ager, and their specific techniques. Some versions are aged for a shorter period, resulting in a milder, creamier cheese. Others are aged longer, developing a more intense, piquant flavour and a firmer texture.
History and Traditions
Bleu d’Auvergne was developed in the mid-19th century by a French cheesemaker named Antoine Roussel. He sought to replicate the success of Roquefort but using cow’s milk, which was abundant in his region. Roussel pioneered a new method for introducing the blue mould using rye bread. This innovation gave birth to a unique cheese that captured the terroir of the Auvergne.
The Auvergne region is famous for its volcanic soil and rich pastures. These pastures impart a unique flavour profile to the local cow’s milk. The region is also renowned for its charcuterie, particularly dry-cured sausages and hams. Cheese production is a deep-rooted tradition, with numerous other AOP cheeses like Cantal and Salers originating from here.
Production Process
The production of Bleu d’Auvergne begins with whole, raw cow’s milk. The milk is warmed and then inoculated with Penicillium roqueforti spores. Traditional animal rennet is added to coagulate the milk into curds. The curds are then cut, stirred, and hand-ladled into perforated moulds to allow whey drainage.
The young cheeses are then salted and pierced with needles. This piercing is a critical step that allows air to enter the cheese. The air enables the Penicillium mould to grow and create the characteristic blue veining. The cheeses are then aged in humid, cool cellars for a minimum of four weeks, though often longer.
Wine or Beverage Pairings
Bold, sweet white wines are classic partners for Bleu d’Auvergne. A Sauternes from Bordeaux provides a luxurious counterpoint to the cheese’s saltiness and piquancy. The wine’s honeyed apricot notes beautifully balance the robust blue mould flavours. A Monbazillac or other botrytised sweet wine offers a similar, slightly more affordable pairing.
From its own region, a full-bodied red like a Cahors or Madiran stands up well. These wines have enough tannic structure and dark fruit character to complement the cheese’s intensity. For a non-alcoholic option, a dark, malty beer or a sweet cider works wonderfully. The carbonation and sweetness cut through the cheese’s rich creaminess.
Suitable Fruit and Vegetables
Fresh pears and figs are exceptional companions for Bleu d’Auvergne. Their juicy sweetness and subtle graininess provide a perfect textural and flavour contrast. Walnuts and hazelnuts also pair superbly, adding a crunchy element and earthy depth. A handful of ripe red grapes offers a refreshing, juicy burst that cleanses the palate.
For vegetables, consider roasted root vegetables like beetroot or caramelised shallots. Their natural sweetness becomes more concentrated and complex when cooked. A bitter green salad with a sharp vinaigrette can also provide a refreshing counterpoint. The acidity from the dressing helps balance the fat content of the cheese.
Suitable Meat and Fish dishes
Bleu d’Auvergne is a fantastic ingredient for enhancing meat dishes. It melts beautifully into a sauce for a classic steak au poivre, replacing the traditional peppercorn sauce. Crumbled over a high-quality beef burger, it adds a luxurious and tangy dimension. The cheese’s saltiness also complements the richness of duck breast or confit.
It can be used sparingly with certain robust fish. Flaked into a warm potato and smoked haddock gratin, it adds a wonderful depth of flavour. It is not typically paired with delicate white fish, as its strong flavour can easily overwhelm them. Strongly flavoured, oily fish like tuna or mackerel can handle a bold blue cheese accompaniment.
Presentation
Remove Bleu d’Auvergne from the refrigerator at least one hour before serving. This allows it to come to room temperature, which is between 18 and 20 degrees Celsius. At this temperature, the full aroma and creamy texture are expressed perfectly. Serving it too cold will mute its complex flavours and make the texture firm.
Present the cheese on a large wooden board or a slate plate for a rustic aesthetic. Place a whole wedge or a large piece on the board to show off its beautiful marbling. Provide a separate, dedicated knife for the cheese, typically a wide-bladed knife that can slice through the paste cleanly. Arrange accompaniments like nuts, fruits, and bread around the cheese.
Recipe Ideas
Bleu d’Auvergne and Pear Tartlets
These elegant tartlets make for a stunning starter or light lunch. The sweet, soft pear perfectly complements the sharp, salty cheese. They are surprisingly simple to prepare with ready-made puff pastry. They showcase the cheese’s melting qualities and complex flavour profile beautifully.
You can prepare the components ahead of time for easy assembly. Use ripe but firm pears to prevent them from turning to mush during baking. A drizzle of honey after baking enhances the natural sweetness of the pears. A scattering of fresh thyme leaves adds a lovely aromatic note.
- 1 sheet ready-rolled puff pastry
- 2 ripe but firm pears, cored and thinly sliced
- 150g Bleu d’Auvergne, crumbled
- 2 tbsp crème fraîche
- 1 egg, beaten (for egg wash)
- Fresh thyme leaves and honey to garnish
- Preheat your oven to 200°C (180°C fan).
- Unroll the pastry and cut it into 4 equal rectangles. Score a 1cm border around the edge of each rectangle.
- Prick the inner rectangle with a fork, then brush the borders with the beaten egg.
- Spread a thin layer of crème fraîche within the bordered area of each pastry.
- Arrange the pear slices neatly over the crème fraîche.
- Scatter the crumbled Bleu d’Auvergne evenly over the pears.
- Bake for 15-20 minutes until the pastry is golden and puffed.
- Drizzle with honey and scatter with thyme leaves before serving warm.
Creamy Bleu d’Auvergne Polenta
This rich and comforting polenta dish is an excellent side for grilled meats or roasted mushrooms. The strong flavour of the cheese infuses the entire polenta, creating a luxurious side. It is a fantastic way to use up leftover cheese rinds, which can be simmered with the milk for extra flavour.
The key to creamy polenta is constant stirring and gradual liquid addition. Using a combination of milk and water gives a richer result without being overly heavy. This dish can be prepared ahead and re-warmed with a little extra liquid. It is the ultimate in cheesy, comforting food.
- 1 litre whole milk
- 250g coarse polenta
- 150g Bleu d’Auvergne, crumbled, plus extra to serve
- 50g unsalted butter
- Salt and freshly ground black pepper
- In a large saucepan, bring the milk and 500ml of water to a gentle simmer.
- Gradually whisk in the polenta in a thin, steady stream to prevent lumps.
- Reduce the heat to low and cook for 30-40 minutes, stirring frequently with a wooden spoon.
- The polenta is ready when it is thick and creamy and pulls away from the sides of the pan.
- Remove from the heat and stir through the butter and crumbled Bleu d’Auvergne until melted.
- Season well with salt and a generous amount of black pepper.
- Serve immediately, topped with an extra crumble of cheese and a crack of pepper.
Similar Cheeses and Alternatives
Roquefort is the most famous comparison, but it is made from sheep’s milk, giving it a sharper, saltier, and slightly grainer texture. Bleu de Gex, or Bleu du Haut-Jura, is another French cow’s milk blue with a protected origin. It is generally milder, less salty, and has a thicker, greyish rind compared to Bleu d’Auvergne. Gorgonzola Dolce from Italy offers a similarly creamy and mild blue experience, though it is often sweeter and less complex. For a stronger, more crumbly alternative, English Stilton provides a bold, earthy flavour profile but lacks the buttery creaminess of a perfectly ripe Bleu d’Auvergne. Danish Blue is a widely available and affordable alternative, though it is typically much saltier and lacks the depth of flavour and creamy texture of its French AOP counterpart.
Bleu dAuvergne: Questions and answers
What are ideal pairings for Bleu dAuvergne?
Pair Bleu dAuvergne with sweet white wines like Sauternes or bold reds such as Cahors. Serve with fresh pears, figs, walnuts, or crusty bread to complement its flavour. For a non-alcoholic option, try a dark beer or sweet cider.
What are good substitutes for Bleu dAuvergne?
Roquefort or Gorgonzola Dolce can substitute for Bleu dAuvergne in recipes. Bleu de Gex is another French cow’s milk blue with a milder profile. Choose a cheese with similar creamy texture and tangy blue veining for best results.
Is Bleu dAuvergne safe for everyone to eat?
Bleu dAuvergne is generally safe but avoid if you are allergic to penicillin or blue moulds. Pregnant individuals should consume pasteurized versions only due to potential listeria risk. Always check the label for milk treatment and enjoy in moderation.
What is the shelf life of Bleu dAuvergne?
Bleu dAuvergne typically lasts 2 to 3 weeks when stored properly in the refrigerator. Consume it within a few days after opening for the best flavour and texture. Discard if you notice any off smells, excessive mould, or drying out.
Where can I buy authentic Bleu dAuvergne?
Look for Bleu dAuvergne in specialty cheese shops, well-stocked supermarkets, or online gourmet retailers. Ensure it carries the AOP label to guarantee authenticity and origin from the Auvergne region. Check for a moist rind and even blue veining when selecting.
What is the correct way to cut Bleu dAuvergne?
Use a wide-bladed cheese knife to slice Bleu dAuvergne into wedges or portions. Cut from the centre outward to preserve the distribution of blue veining. Wipe the knife between cuts to keep the presentation neat and avoid crushing the delicate paste.
How do I eat Bleu dAuvergne properly?
Serve Bleu dAuvergne at room temperature on a cheese board with accompaniments. Pair it with fresh pears, figs, walnuts, or crusty bread to balance its robust flavour. Use a wide-bladed knife to slice it cleanly and enjoy its creamy, tangy paste.
Does Bleu dAuvergne need to be cooled before serving?
Remove Bleu dAuvergne from the refrigerator at least one hour before serving. Let it reach room temperature, around 18 to 20°C, to enhance its creamy texture and full aroma. Serving it too cold will mute its complex flavours and make it firm.
What is the best way to store Bleu dAuvergne?
Wrap Bleu dAuvergne tightly in wax paper or foil to allow it to breathe. Store it in the warmest part of your refrigerator, ideally in a cheese drawer at around 4 to 8°C. Keep it away from strong-smelling foods to prevent flavour transfer.
How should I use Bleu dAuvergne in cooking?
Bleu dAuvergne melts beautifully into sauces for steak or crumbles well over burgers. It can be flaked into potato gratins or stirred into creamy polenta for a rich flavour. Always add it towards the end of cooking to preserve its distinct tangy taste.