Blue Cheese

These cheeses range between hard and soft, mild and strong, but always have distinct blue or green veins running through them. The veins are a type of penicillin and are usually introduced by hand into the interior of the cheese with the use of a metal spike.
554 - Bleu D Auvergne

Bleu D Auvergne

Linked in style to Roquefort but made with cows milk, this cheese has a supple texture and a gently salty, strong flavour

Produced roughly 40km west of Clermont-Ferrand, Bleu d'Auvergne has a well established reputation and identity amongst French cheeses. The art of making Bleu d'Auvergne was first mastered by a man called Antoine-Roussel who turned a product which was inconsistent and difficult to sell into a cheese similar to that found today. The origins of the cheese are without doubt linked to those of Roquefort, which predates it, with Bleu d'Auvergne said to be a cows' milk imitation of the more famous cheese.

Roussel found that certain parts of the lightly pressed curds grew blue moulds when kept in a cellar, which had a flavour he found to be 'special, pleasant and perfumed'. He wanted to develop these moulds and consequent flavours and so modified aspects of the fabrication and crafted experiments to encourage the mould. He discovered that wooden cheese-moulds worked better than terracotta ones, and that rye bread placed in the proximity of the cheese encouraged it to turn blue better than it would naturally. He also worked out that he could encourage the moulds to grow consistently within the cheese by spiking them with a needle, a theory which was then concreted by Louis Pasteur only 3 years later in 1857 when he presented his thesis on milk fermentation, and in 1860 proved that germs which exist in air can multiply on organic matter.
In 1893, Bleu D'Auvergne was nationally recognised as a 'cheese made in the Roquefort way' and in 1937, a decree was published which defined the features of the cheese and was the first step towards the achievement of the AOC (Appellation d'Origine Controlee) classification.

Bleu d'Auvergne is in the shape of a cylinder and weighs approximately 2.5kg. It is matured for 3 months in a cool, humid cellar and has a strong, but not over powering perfume. Its texture is firm and slightly springy and its flavour pronounced without excessive salt.

Not for export  Unpasteurised PLU: 554
per 250g

Key Facts

  • Country Made In France
  • Type of Milk Cow
  • Pasteurisation Unpasteurised
  • Vegetarian No
  • Region Auvergne
  • Organic No
  • Flavour Salty and strong
  • Accreditation PDO
  • Weight 250g

Store & Serve

All cut cheeses are cut to order and will have approximately 12 days shelf life on them from the date the order is despatched

  • StorageKeep refrigerated.
  • Instructions for useServe at room temperature.
  • Recommended DrinkChateau Neuf du pape


  • IngredientsCows' Milk, Salt, Rennet, Dairy Cultures (Milk)
  • AllergensMilk
  • Nutritional Information
  • Typical Valuesper 100g
  • Energy kJ1431 kJ
  • Energy kcal342 kcal
  • Fat26.5 g
  • CarbohydratesTrace g
  • Protein22 g
  • Salt3 g

  • Name & address of food supplierPaxton & Whitfield Ltd, 93 Jermyn Street, London SW1Y 6JE

These summary details have been prepared for information purposes only. While we have taken care in preparing this summary and believe it is accurate, it is not a substitute for reading the product packaging and label prior to use. Paxton & Whitfield is unable to accept liability for any incorrect information. If you require specific advice, please contact our mail order team on 01451 823460 or email

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