Bleu d'Auvergne is a blue-veined cow's milk cheese with a generous and rustic flavor, produced in the Central French Massif. Once sliced, the Bleu d'Auvergne shows an ivory, creamy white paste with streaks of blue or green typical of mold, whose natural flourishing is also noted in the color of the crust, which may have reflections of the same color .
Bleu d'Auvergne PDO is a non-pressed, fermented and salted blue cheese, made from cow's milk with added rennet and Penicillium Glaucum spores. The milk used for the production is coagulated with the addition of rennet and, once the curd is obtained, the mass is cut, mixed and put into shape. Subsequently after the dripping, the dough is turned, salted and pointed. The presence of ventilation fireplaces allows the so-called bleu to develop in the mass. The seasoning phase is carried out in damp, fresh and airy cellars and has a minimum duration of four weeks. Already after three weeks, the penicillium develops inside the cheese, giving it the traditional blue veining. The Bleu d'Auvergne PDO paste is tender, moist and crumbly, with regular nature herbs and a sour taste. The spicy taste of molds is combined with that of salt, where pasta is rich.