In the Auvergne region, blue cheese processing is an old tradition facilitated by the presence of natural caves, ideal places for ripening.
However, the famous blue veins were only fully mastered in the 19th century by Antoine Roussel. He added mould from crushed rye bread and made holes in the cheese. It was then placed at the entrance of the caves so that air could reach the heart of the wheel.
His method spread throughout a region where winters are extremely rigorous! The production is located in the heart of the Massif Central. 6 dairies and only one farm produce over 6,000 tonnes of Bleu d’Auvergne each year.
Did you know that...
To make one wheel of Bleu d’Auvergne you need:
- 20 to 25 litres of milk
- Penicillium glaucum or roqueforti is needed to form the blue veins
Bleu d’Auvergne is a luscious cheese. It is referred to as «lactic» because of its lactic acids.