Bleu D’Auvergne at the Deli
A classic French cow’s-milk cheese with nearly two hundreds years of history
While Roquefort gets so much of the attention among traditional blue cheeses, my belief is that Bleu d’Auvergne is right there with it. It’s an excellent cheese—one of the world’s oldest, with a big, full flavor that’s not too strong.
Unlike Roquefort, Bleu d’Auvergne is made from cow’s milk. It was likely originally developed back in 1854, in the Auvergne region of France. The area is known for its volcanic soil and lush pasturage, which contribute to the quality and complexity of the milk. By the late 1960s, it was well known in France, and it remains, outside Roquefort, the country’s best-selling blue. Making the cheese is no small achievement: a single wheel requires about 20 to 30 liters of milk.
Our Bleu d’Auvergne is matured by our friends—and master affineurs—at the family-owned Herve Mons. It’s earthy, meaty, and intense but not, I think, over the top—great on a steak sandwich or with some dark honey to soften the flavor. The meatiness might also work well on a tomato sandwich, or as a good meatless substitute for the bacon on a BLT! Bleu d’Auvergne is terrific with sweet wine and, surprisingly, with a dark porter, too. This is a solid medium-strength cheese for those looking to expand their blue repertoire.
