Legend has it that an Auvergne farmer, around 1845, added a mould that had grown on his rye bread.
This discovery became widely used in Auvergne where, combined with the resources of the terroir, gave rise to the cheese we know today.
The production area of the Bleu d’Auvergne, the largest PDO cheeses appellation area in Auvergne, is spread over two cantons (Puy-de-Dôme and Cantal) and neighbouring cantons (Aveyron, Corrèze, Haute-Loire, Lot, Lozère).
This blue-veined cheese made from pasteurised cow’s milk comes in the form of a grey to light grey cylinder wrapped in aluminium foil.
Its blue-veined paste reveals a creamy ivory colour, dotted with blue-green moulds.
It is both powerful and intense, with a very melt-in-the-mouth texture.