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Bleu d’Auvergne Fermier – 200g


Since the XIX century, the Bleu d’Auvergne cheese is produced in the Volcanic Auvergne region of south-central France. It is sometimes attributed as cow’s milk version of Roquefort, although it is much creamier and buttery. It was awarded AOC  status in 1975.

Portion of 150g

Eat by date: 7 days  after the delivery

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Origin : France, Midi-Pyrénées
Farmhouse cheese: Yes
Milk : Raw
Texture : blue veined cheese
Fat : (%) : 33
Wine: Natural soft wine
Seasonality : June-September
Animal : Cow
Intensity : strong
Appearance : Soft
Pregnant woman: No



Bleu d’Auvergne cheese is creamy ivory colour, dotted with blue-green mould due to the Penicillium roqueforti which gives the cheese its typical bluish-green veins. It is aged for minimum 4 weeks, by which time the cheese showcases its assertive flavours and smooth texture. The rind is moist and sticky unveiling a soft paste with a grassy, herbaceous, and (with age) spicy, peppery, salty, pungent taste. The strong aroma and full flavoured characteristics of the cheese are at its optimum when served with sweet dessert wines such as riesling and sauvignon blanc or strong, robust red wines. The cheese is often used in salad dressings, pastas and also is a good cheese for snacking.



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Order schedule

Order before Tuesday 2pm  for delivery FRIDAY

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