Bleu d'Auvergne

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Straight from the eponymous region, Bleu d'Auvergne has a protected designation of origin.

A French cheese Massif Central veined and cylindrical shape which gets its AOC 1975 and PDO 1996, each weighs between fourme 2 and 3 kg, fact 20 cm in diameter and between 8 and 10 cm.

Product throughout the Cantal, throughout the Puy de Dôme and in some areas of the Haute-Loire, Aveyron, of Corrèze, Lot and Lozère. It requires between 20 and 25 liters of milk and penicillium (roqueforti or glaucum)

The best time to enjoy the Bleu d'Auvergne are the summer and fall, milk from cows grazed meadows green.

A story based on rye bread

There are traces of the history of this cheese 19century, it is derived from the original Antoine Roussel experience a farmer Auvergne. In 1854 he decides to try seed with curd mold of rye bread… He then pierced his cheese allowing air and moisture to spread within. He obtained his first and Bleu d'Auvergne.

A ONLY & UNIQUE farmer producer

Produced mainly in dairy or factory, it does not identify a single farmer producer Bleu d'Auvergne : Dominique Bertrand and Vergnol GAEC Cross Chazelle.

  1. A factory blue is made from pasteurized cow's milk, we add penicillium then comes the time of seeding.
  2. The milk curdles and Tomme is decided, égouttée, armful, on cap and the grain.
  3. Tomme then hand molding, salting on the top and the base of the cheese. During refining, salt will penetrate and cheese to his heart.
  4. For blue grows homogeneously throughout the cheese, it must be stung. This allows oxygen to diffuse and well persian cheese. Formerly was used for stitching knitting needles, now everything is automated.
  5. The ripening lasts at least 4 weeks, in cool cellars and high humidity.

For more information about this cheese : The Regional Interprofessional Union Bleu d'Auvergne, the site fromages AOP d’Auvergne also has a dedicated section.

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