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| Bleu d'Auvergne | |
|---|---|
 Bleu d'Auvergne  Texture of Bleu d'Auvergne | |
| Country of origin | France |
| Region | Auvergne |
| Source of milk | Cow's milk |
| Pasteurized | Depends on variety |
| Texture | Soft |
| Aging time | 2 months |
| Certification | AOC Auvergne 1975 |
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Bleu d'Auvergne (French: [blø dovɛʁɲ]) is a French blue cheese, named for its place of origin in the Auvergne region of south-central France.[1] It is made from cow's milk,[2] and is one of the cheeses granted the Appellation d'origine contrôlée from the French government.
Bleu d'Auvergne was developed in the mid-1850s by a French cheesemaker named Antoine Roussel.[2] Roussel noted that the occurrence of blue molds on his curd resulted in an agreeable taste, and conducted experiments to determine how veins of such mold could be induced.[2] After several failed tests, Roussel discovered that the application of rye bread mold created the veining, and that pricking the curd with a needle provided increased aeration.[2] The increased oxygenation enabled the blue mold to grow in the pockets of air within the curd.[2] Subsequently, his discovery and techniques spread throughout the region.
Today, bleu d'Auvergne is prepared via mechanical needling processes. It is then aged for approximately four weeks in cool, wet cellars before distribution, a relatively short period for blue cheeses.