Auvergne · France
Bleu d'Auvergne.
Bleu d'Auvergne hits with an immediate pungent boldness—sharp, salty, and alive with spice—that melts into unexpected creaminess on your tongue. The semi-soft paste yields easily, releasing earthy cellar notes and a tangy bite that lingers long after swallowing. Its blue-green veining speaks to deliberate craftsmanship: this is a cheese that demands attention, not accommodation.
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The story
How it's made.
Why it tastes that way.
Bleu d'Auvergne was created in the mid-19th century by a farmer named Antoine Roussel who experimented with introducing bread mold into his cheese.
His techniques spread throughout the Auvergne region. The cheese received AOC protection in 1975.
Production · spec
- Milk
- Cow · pasteurised
- Family
- Blue
- Rind
- natural
- Age
- 1–3 mo
- Protected
- AOC · since 1975
Tasting profile
What it tastes like.
Caseo's flavour axes are calibrated against reference cheeses. This is Bleu d'Auvergne's fingerprint.
Aroma
Nutrition · per 100g serving
What's in a wedge.
A 100g serving — about a finger-thick wedge. Daily values use the FDA 2020 reference of 2,000 kcal. Expect ±5% variation between wheels.
Estimated values — based on similar cheese family data
Pairings · Caseo curated
What goes with Bleu.
26 pairings across 6 categories.
Wine
Beer & Cider
Where to find it
Cheese counters.
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