Bleu d'Auvergne is a blue cheese from the Cantal region of France, and has AOC status since 1975. Milk from Salers cows is used to make this cheese, and the active ingredient is penicillium roqueforti which gives it deep blue veins running through. The cheeses are salted and aged in cellars for minimum 4 weeks.
This cheese is less salty than most blue cheeses and has a creamy, melt-in-the mouth texture. It is good for use in cooking such as in pasta sauces, or on a cheeseboard with a full bodied red wine (Chateauneuf Du Pape, St Emilion etc.)
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