Bleu d'Auvergne
Encyclopedia
Bleu d'Auvergne is a French
blue cheese
, named for its place of origin in the Auvergne
region of south-central France
. It is made from cow's milk, and is one of the cheeses granted the Appellation d'Origine Contrôlée
from the French government.
Bleu d'Auvergne is of relatively recent origin, discovered in the mid-1850s 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 vein
s of such mold could be induced. After several failed tests, Roussel discovered that the application of rye bread
mold created the veining, and that pricking the curd with a needle provided increased aeration. It allowed the mold to enter the curd and encouraged its growth. Subsequently, his discovery and techniques spread throughout the region.
Today, bleu d'Auvergne is prepared via mechanical needling processes. It is then aged for approximately four weeks in cool, wet cellars before distribution, a relatively short period for blue cheeses.
s; it is less salted, with a creamier and more buttery taste and a moister texture. Some recipes also use a weaker form of mould, Penicillium glaucum
, to create the blue veins, rather than the Penicillium roqueforti
used in Roquefort and other blue cheeses.
Bleu d'Auvergne is often used in salad dressings and pasta seasonings, and also it is a good cheese for snacking. Sweet wines such as dessert - style riesling
and sauvignon blanc
or strong, robust red wines are commonly recommended to accompany it as well as rich, dark beer such as English barleywine or American porter, which have both the sweetness and bold flavor required to balance the cheese.
France
The French Republic , The French Republic , The French Republic , (commonly known as France , is a unitary semi-presidential republic in Western Europe with several overseas territories and islands located on other continents and in the Indian, Pacific, and Atlantic oceans. Metropolitan France...
blue cheese
Blue cheese
Blue cheese is a general classification of cow's milk, sheep's milk, or goat's milk cheeses that have had cultures of the mold Penicillium added so that the final product is spotted or veined throughout with blue, blue-gray or blue-green mold, and carries a distinct smell, either from that or...
, named for its place of origin in the Auvergne
Auvergne (province)
Auvergne was a historic province in south central France. It was originally the feudal domain of the Counts of Auvergne. It is now the geographical and cultural area that corresponds to the former province....
region of south-central France
France
The French Republic , The French Republic , The French Republic , (commonly known as France , is a unitary semi-presidential republic in Western Europe with several overseas territories and islands located on other continents and in the Indian, Pacific, and Atlantic oceans. Metropolitan France...
. It is made from cow's milk, and is one of the cheeses granted the Appellation d'Origine Contrôlée
Appellation d'Origine Contrôlée
Appellation d’origine contrôlée , which translates as "controlled designation of origin", is the French certification granted to certain French geographical indications for wines, cheeses, butters, and other agricultural products, all under the auspices of the government bureau Institut National...
from the French government.
Bleu d'Auvergne is of relatively recent origin, discovered in the mid-1850s by a French cheesemaker named Antoine Roussel. Roussel noted that the occurrence of blue molds on his curd
Curd
Curds are a dairy product obtained by curdling milk with rennet or an edible acidic substance such as lemon juice or vinegar, and then draining off the liquid portion. The increased acidity causes the milk proteins to tangle into solid masses, or curds. The remaining liquid, which contains only...
resulted in an agreeable taste, and conducted experiments to determine how vein
Vein
In the circulatory system, veins are blood vessels that carry blood towards the heart. Most veins carry deoxygenated blood from the tissues back to the heart; exceptions are the pulmonary and umbilical veins, both of which carry oxygenated blood to the heart...
s of such mold could be induced. After several failed tests, Roussel discovered that the application of rye bread
Rye bread
Rye bread is a type of bread made with various percentages of flour from rye grain. It can be light or dark in color, depending on the type of flour used and the addition of coloring agents, and is typically denser than bread made from wheat flour...
mold created the veining, and that pricking the curd with a needle provided increased aeration. It allowed the mold to enter the curd and encouraged its growth. Subsequently, his discovery and techniques spread throughout the region.
Today, bleu d'Auvergne is prepared via mechanical needling processes. It is then aged for approximately four weeks in cool, wet cellars before distribution, a relatively short period for blue cheeses.
Properties and uses
Bleu d'Auvergne has a strong and pungent taste, but to a lesser extent than other blue cheeseBlue cheese
Blue cheese is a general classification of cow's milk, sheep's milk, or goat's milk cheeses that have had cultures of the mold Penicillium added so that the final product is spotted or veined throughout with blue, blue-gray or blue-green mold, and carries a distinct smell, either from that or...
s; it is less salted, with a creamier and more buttery taste and a moister texture. Some recipes also use a weaker form of mould, Penicillium glaucum
Penicillium glaucum
Penicillium glaucum is a mold which is used in the making of some types of blue cheese, including Bleu de Gex, Rochebaron and some varieties of Bleu d'Auvergne and Gorgonzola...
, to create the blue veins, rather than the Penicillium roqueforti
Penicillium roqueforti
Penicillium roqueforti is a common saprotrophic fungus from the family Trichocomaceae. Widespread in nature, it can be isolated from soil, decaying organic matter, and plants. The major industrial use of this fungus is the production of blue cheeses, flavouring agents, antifungals, polysaccharides,...
used in Roquefort and other blue cheeses.
Bleu d'Auvergne is often used in salad dressings and pasta seasonings, and also it is a good cheese for snacking. Sweet wines such as dessert - style riesling
Riesling
Riesling is a white grape variety which originated in the Rhine region of Germany. Riesling is an aromatic grape variety displaying flowery, almost perfumed, aromas as well as high acidity. It is used to make dry, semi-sweet, sweet and sparkling white wines. Riesling wines are usually varietally...
and sauvignon blanc
Sauvignon blanc
Sauvignon Blanc is a green-skinned grape variety which originates from the Bordeaux region of France. The grape most likely gets its name from the French word sauvage and blanc due to its early origins as an indigenous grape in South West France., a possible descendant of savagnin...
or strong, robust red wines are commonly recommended to accompany it as well as rich, dark beer such as English barleywine or American porter, which have both the sweetness and bold flavor required to balance the cheese.