Bleu d'Auvergne

Bleu d’Auvergne is a full bodied blue cheese inspired by Roquefort but made with cow's milk. It was originally made on farms but the recipe was fully mastered in 1845 by Antoine Roussel. He added mold from crushed rye bread and made holes in the cheese, then placed it at the entrance of humid caves so that air could reach the heart of the wheel. His method spread throughout a region where winters are extremely rigorous. The production is located in the heart of the Massif Central hence its name.
It is produced in a short cylinder. The rind is very thin and the paste is very rich and creamy with a pretty ivory color, darkening a little near the rind. There are a few holes scattered throughout the paste and well-defined and distributed greenish-blue veining.
The cheese has a sharp aroma and a strong spicy flavor rich and full with a hint of herbs and melted butter. Its nice saltiness increases with the incidence of veining. The overall flavor is piquant but not sharp: a perfect balance of creaminess and strength.
With age the rind becomes sticky and reddish orange molds start to develop. The interior gradually softens with more intense flavor.

Bleu d'Auvergne has an extraordinary personality

Cuisine: Bleu d'Auvergne is a good cheese to cook with because it melts beautifully. Use it to flavor soufflés, omelettes, quiches, and pastas. Cut it into salad or blend into dressings or white sauces (Béchamel + cheese = Mornay sauce).
Recipes: Canapés ~ Pear and Bleu Tart 
Serving: Serve as a table cheese or crumbled into salads.
Accompaniment: Baguette, pear, walnuts and raisins
Wine Pairing: Madiran, sweet wines (Sauternes, Maury, sweet Jurançon or Gewürztraminer) or fortified wines