Bleu d’Auvergne

This blue cheese from southeastern France is creamier than Roquefort, due to the fact that it is made from cow’s milk rather than sheep’s. The terrain near Auvergne is craggy and desolate, and thus, better-suited to raising sheep than cows. Even so, the region manages to produce enough cow’s milk to eke out its small annual production of Bleu d’Auvergne. Bleu d’Auvergne is great crumbled on a tossed salad. You can also try a small piece on a slice of apple for a beautiful, healthy midday snack. Made from unpasteurized cow’s milk. Whole form is 5 lbs. We cut and wrap this item by hand.

Quick facts

  • 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

Top reviews

Very pleasant alternative to stronger, pricier Roquefort

Having received some Blue D’Auvergne along with several other artisan cheeses this Xmas, I was very pleased with the smoothness of this Blue. Unlike the more famous roquefort, D’Auvergne is slightly milder, with less of an after-flavor. It does not overpower one’s tastes and is a good choice for those looking for the strength of a french Bleu but wishing to avoid offending delicate palettes.

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.

MaraAnnandale On Hudson, NY


Ooooooo-aaaaaah!!!! Finnao was right on with his assessment of Blue D’auvergne. It is fantastically and surprizingly sophisticated for an aged blue. I picked some up at my local specialty grocery. They rotate their cheese selection fairly often, and this time, they just happened to have the Blue D’auvergne. What with my being lactose intolerant, I’m always looking for any aged cheese – but I was seriously craving some blue. The B D’A. was suggested to me, and I didn’t go wrong. The initial flavor is distinctly blue, yet subtle in the aftermath, leaving a craving for more. This cheese is gonna get me in serious diet trouble!
CamiArnett, WV

A great bleu cheese!

I LOVED this cheese. I am not always a fan of all blue cheeses but I found this one to be very balanced, a little butttery with just a hint of that pungent ‘bleu’ flavor. I found it worked best with a slightly sweet wine. Also great as an appitizer with walnuts, apples, pears, crackers and grapes. It works well on a salad and I could imagine making all kinds of things with this cheese. I reccommend letting it reach room temperature to bring out the subtle flavors.
TonetteFarmerville, LA