Ivory white with blue mould evenly distributed throughout the sieve cheese. It is the pride of the France and that the whole world loves it. This cheese is moist buttery consistency, 50% fat, aged up to 4 weeks, made from pasteurized cows milk, obtained from extremely beautiful Auvergne district, also known as the Green party.
The PDO, PGI and TSG certificates have been established by the European Union to encourage the production of agricultural products, protect product names from imitation and provide the consumer with information about the unique characteristics of a particular product. By virtue of this classification, you can be sure that a product bearing one of these authenticity marks is of a high quality and of the same origin.
Includes agricultural products produced, processed and prepared in a given geographical area using recognized knowledge.
In 1850 the cheeseburger Antoine Roussel has formed the final recipe for this cheese. After a long experiment, Antoine Roussel found that the mildew, formed on rye bread, is best suited for the production of cheese Bleu d'Auvergne, as this mould used in cheese forms a special cheese flavour and aroma. One of the peculiarities of production is that the cheese needs to be rolled up so that the mould can penetrate into its interior. The taste of Bleu d'Auvergne is salty, it is quite spicy and the most delicious is the room temperature. Bleu d'Auvergne French blue cheese is named after its place of origin in the Auvergne region of south-central France. It was awarded AOC status (analogical PDO - Protected Designation of Origin) status in a whole EU) in 1975 and is available in both artisanal and industrial versions.
Nuts, pears, honey, pasta and salad dressings, cheese fondue.
DrinksSweet white wine Pouilly - Fuiss, red Cahors wine.