Bleu d'Auvergne AOP
Hailing from the Rhone-Alpes region of France, Bleu d'Auvergne was awarded AOP status in 1996 and is named for its place of origin. Made with milk from cows that have grazed on the lush summer and fall mountain pastures, Bleu D'Auvergne is less salty than its cousin Roquefort but just as powerful.
With a crumbly and delicate texture, the rind is moist and sticky, unveiling a creamy paste that grows spicy, herbaceous and pungent with age.
Perfect for adding to your favourite hot pasta dishes, this cheese also pairs well a robust red or sweet white wine.