- Ships expedited in a reusable insulated cooler to ensure freshness
- France’s second most popular blue after Roquefort
- Creamy and full flavored
- Serve with apples for dessert or crumble atop a salad
- Made from unpasteurized milk
Very pleasant alternative to stronger, pricier Roquefort
This cheese is made from Sheep’s Milk and contains the famed veins of blueish bacteria that give the cheese its signature flavor. This Blue was not wet nor sticky as many of the trendier Blues of late seem to have become. Neither has it the overly dry texture of say an English Blue Stilton, a traditional holiday Blue cheese on its own or in combination with the English Gloucster Cheddar and referred to as "Huntsman" cheese, whcih is very pretty, but suitable only as a dessert cheese or for afternoon Tea owing to its dryness.
Blue D’Auvergne, on the other hand, has a subtle creamy texture without being overly moist. Some Bleus err on the side of moistness now to the point of being more similar to a triple-creme. Not so this Bleu. D’Auvergne slices well with the proper cutlery and can be crumbled if you’d like it that way. It melted well atop a pear tart we made and complimented the sandy sweetness of the pears wtihout overpowering their delicate flavor & scent as a Bleu such as Roquefort would have easily done. This is a fine addition to the French Bleus and it was a pleasure to have on hand at a time when rich foods were bieng served and the D’Auvergne could be used to sprinkle atop a lightly seared Filet mignon with a sultana reduction sauce or tossed into a simple salad of dandilion greens, leftover crushed walnuts,and nasturtium vinegrette. The possibilities are endless.
This cheese was not too rich but was just rich enough to enhance any dish it graced. It’s light tang was never overpowering, rather it added a gentle dash of excitment to the foods with which we paired it. Although there was none left over for a simpler dish, I would have loved to have tried it on its own either with wine or as part of a fruit plate. I look forward to getting more of this fine cheese.