Blue of Auvergne

The blue of Auvergne is a Fromage French of the area auvergnate profiting from a AOC since 1975.

Description

It is a cheese containing cow's milk, with not cooked pressed paste, of an average weight of 2,5 kg. Only a small portion is still manufactured with believed milk.

At the origin, the blue of Auvergne would have been born from the happy proximity of a rye bread torta and of a cheese of mountain.

Manufacture

Formerly, it is in the middle of cold caves of the area that it matured slowly. Today, the Affinage in fresh and wet cellars lasts at least four weeks.

Production: 6.434 tons in 2003.

Tasting

Cheese with the marked and scented taste, the blue of Auvergne seems to draw its force of the pastures which push on the rich grounds of the volcanic grounds. Its period of optimal tasting is spread out June with August, but it is also excellent of April to November. Its sticking paste has a tart taste which Marie well with the salt whose paste is impregnated.

See too

External bonds

Cheese AOC of Auvergne: the Blue of Auvergne (site of the Association of Cheeses of Auvergne)

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