Country of Origin: France

Milk-type: Pasteurized or Unpasteurized Cow’s milk

Named for the Auvergne region of South-central France, where it is manufactured, Bleu d’Auvergne is aged about four weeks in moist cellars after the needling process. Because of the brief aging period, Bleu d’Auvergne has a milder flesh and a less robust blue vein than other semi-firm blues. The flesh has a moist and buttery mouthfeel, with a slightly acidic finish and yeasty aroma.

Wine Pairings: Port wine; robust reds, sweet or astringent.

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