 Bleu d'Auvergne (AOC)
A strong-smelling French semi-soft blue cheese and a thinrinded cheese (sold foil-wrapped) with a pale creamy paste, evenly spread with dark blue veining.
Bleu d'Auvergne is of relatively recent origin, discovered in the mid-1850's by a French cheesemaker named Antoine Roussel. Roussel noted that the occurrence of blue molds on his curd resulted in an agreeable taste, and conducted experiments to determine how such veining could be induced. After several failed tests, Roussel discovered that the application of rye bread mold effectively created the veining, and that pricking the curd with a needle, by providing for increased aeration, could allow the mold to enter and encourage its growth. His discovery and techniques then quickly spread throughout the region.
Serve as an after-dinner cheese or use in canapés or salad dressings.
Sweet wines such as riesling and sauvignon blanc or strong, robust red wines are commonly recommended to accompany it.
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