Bleu d'Auvergne / 1.2 kg / C/P/AnR / Blue veined / Auvergne / 30% .
Smell of undergrowth with strong rustic blue taste. (4)
Auvergne is a region with a long cheese-making tradition, it saw the birth of Bleu d'Auvergne in the middle of the 19th century. Around 1845, an Auvergne peasant had the idea of inoculating white cheeses with a blue mold from rye bread by piercing its cheese with a needle so that the air entering through the holes would allow these molds to develop. The technique was quickly adopted by his neighbours and is now used all around the world to inoculate blue veined cheeses.
Bleu d'Auvergne, with a very strong character, combining gustative and digestive qualities, is particularly appreciated at the end of a meal. It also brings a note of originality to certain dishes: soufflés, salads, meats, pasta, savory pies and pancakes. As an aperitif, it can be served on canapes (it is then worked into an ointment with butter).
It goes harmoniously with robust red wines, Madiran, Gaillac, Cahors, but also Bourgogne and Côtes-du-Rhône. Don't hesitate to pair it with white wines such as a mellow Jurançon or a Sauternes.
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