BLEU D'AUVERGNE AOC,a blue cheese from south central France.
France Travel Blog› entry 24 of 45 › view all entries
July 3rd, 2009 – by: bernard69
It has a sharp aroma and a strong smell.Its taste is spicy with flavors of grass and flowers but it is less salty,a bit milder and more cremy than Roquefort cheese.
It is a relatively recent cheese:in 1856,Antoine Roussel,a local cheesemaker noticed that the blue mold in curds gave his cheeses a pleasant taste.He tried to develop this molding.After several failed tests,he found that using mold from rye bread and that pricking the white curds with a needle for more aeration created blue veins:the Bleu d'Auvergne was born.Now the cheesemakers use mechanical needling processes.
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