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.

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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.