Veteran cheesemonger Patrick Ambrosio lifts the lid on Bleu d’Auvergne…
The Auvergne is a region steeped in cheesemaking traditions, with countless farms populating its rugged mountain ranges and sprawling grasslands. Dating back to 1854, the revered Bleu d’Auvergne is a buttery cow’s milk cheese produced in the Massif Central. Both the raw milk farmstead and pasteurised industrial versions deliver the desired blue cheese ‘punch’ without being overbearing. Less pungent than Roquefort and creamier than Stilton, it’s a cheeseboard favourite and comes at a modest enough price to crumble on a salad or to top a grilled steak. Try some after dinner with a Port or Sauternes for a real treat.
First printed in our sister publication France Today
Patrick Ambrosio is managing partner of the Village Cheese Merchant in Rockville Centre, NY. www.villagecheesemerchant.com
