Discovered in the mid-1850s by a French cheesemaker named Antoine Roussel. Roussel noted that the occurrence of blue moulds on his curd resulted in a great flavour, and experimented to induced the mould growth. After several failed tests, Roussel discovered that the application of rye bread mould created the veining, and that pricking the curd with a needle provided increased aeration. It allowed the mould to enter the curd and encouraged its growth. Subsequently, his discovery and techniques spread throughout the region.
Today, Bleu d'Auvergne is prepared via mechanical needling processes. It is then aged for approximately four weeks in cool, wet cellars before distribution, a relatively short period for blue cheeses.
Cows milk, unpasteurised
SKU: 8892
