Bleu d'Auvergne is a French blue cheese named after its place of origin in the Auvergne region of south-central France.
Bleu d'Auvergne 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 a minimum of 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 their 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, pasta and also is a good cheese for snacking.