Bleu d'Auvergne is a French blue cheese named after its place of origin in the Auvergne region of south-central France. The cheese can be made from raw or pasteurized milk and is sometimes attributed as a cow’s milk version of Roquefort (although it is much creamier and more buttery).
Bleu d'Auvergne is a creamy ivory colour, dotted with blue-green mould. It is aged for a minimum of 4 weeks, by which time the cheese showcases its assertive flavours and smooth texture. Inside reveals a soft paste with a grassy, tangy flavour and fruity spice.