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Bleu d'Auvergne
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Cheese enthusiasts around the world have a special place in their hearts for the distinct and delightful Bleu d'Auvergne. Hailing from the picturesque region of Auvergne in central France, this blue cheese is not just a culinary delight but a testament to the artistry and tradition of French cheesemaking.

Production Process

The production process of Bleu d'Auvergne involves several key steps, with the mechanical needling process playing a crucial role in the development of its characteristic blue mold. The process begins with the collection of high-quality cow's milk, typically sourced from local dairy farms in the Auvergne region. The quality of the milk is essential for the flavor and texture of the final cheese. The milk is heated and mixed with specific starter cultures and rennet to initiate the coagulation process. This results in the formation of curds, which are then cut into small pieces to release whey. The curds are then placed in molds, where they are pressed to expel additional whey and shape the cheese into its characteristic form. After molding, the cheese is salted, either through dry salting or brining. Salt plays a crucial role in flavor development and acts as a preservative.

One of the distinctive features of Bleu d'Auvergne is the introduction of blue mold (Penicillium roqueforti) into the cheese. This is achieved through a process known as mechanical needling. The cheese wheels are pierced with thin needles, creating channels for air to enter. This exposure to air encourages the growth of the blue mold, which imparts the characteristic blue veins and distinctive flavor to the cheese. The cheese is then transferred to aging caves or controlled environments where it is allowed to mature. The duration of aging can vary, but it generally lasts several weeks to a few months. During this time, the flavors intensify, and the blue mold develops further.


Bleu d'Auvergne boasts a captivating array of sensory experiences. The ivory-colored interior is veined with a network of blue-green veins, creating a visually striking appearance. The texture is creamy and slightly crumbly, providing a satisfying contrast to the bold flavors.

The aroma is robust, with earthy and mushroom notes complementing the tangy, savory taste. The cheese achieves a perfect balance, with a hint of sweetness rounding out its overall profile. As it ages, the flavors intensify, making for a truly unforgettable tasting experience.

Culinary Uses

Bleu d'Auvergne is a versatile cheese that effortlessly elevates both simple and sophisticated dishes. Its creamy texture makes it an ideal candidate for spreading on crusty bread or crackers. Pairing it with honey or fruit preserves enhances the sweet and savory interplay, creating a delightful appetizer or dessert.

In salads, Bleu d'Auvergne adds depth and complexity, bringing a creamy richness that pairs well with bitter greens and sweet vinaigrettes. Melted over a steak or incorporated into sauces, the cheese imparts a luxurious touch to savory dishes.

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Health Benefits

Beyond its delectable taste, Bleu d'Auvergne offers nutritional benefits. Rich in calcium and protein, it contributes to bone health and muscle maintenance. The probiotics present in the cheese aid in digestive health, promoting a balanced gut microbiome. Moderation is key, as Bleu d'Auvergne, like many cheeses, is calorie-dense.

In the world of blue cheeses, Bleu d'Auvergne stands out as a testament to the artistry and dedication of French cheesemakers. Its rich history, artisanal production process, captivating characteristics, culinary versatility, and health benefits make it a true gourmet indulgence. Whether enjoyed on its own, as part of a cheese board, or incorporated into a culinary masterpiece, Bleu d'Auvergne is a symphony of flavors that captivates the senses and leaves a lasting impression on every palate.

Find your next favorite Bleu d'Auvergne by checking out the producers below!

Livradois –


Fromagerie Morin –


Fromagerie Laqeuille –


Gaec Sudre –


Gaec des Croix de Chazelles –


Bleu Cantal –


Gaec Geneste –


Fromagerie Saint Flour –

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