France – Auvergne
Cow’s milk blue cheese, made from pasteurised milk. Soft, rindless – edible, salty exterior.
The making of this cheese is relatively recent, only appearing in the markets in the middle of the last century. The story goes that an Auvergnat farmer sprinkled mould from rye bread on his milk curd and then pierced the curd with a needle. This allowed the air through and the curd developed blue veins. In 1975 it was granted an AOC certification.
Rindless, salty exterior, white to beige coloured interior with liberal blue veining. The smell is strong and attests its pungent taste – pastoral, grasses and wild flowers.
Bleu des Causses, Fourme d’Ambert, Roquefort, Cabrales.
Big reds, especially Chateauneuf-du Pape, Hermitage, Red Bordeaux and Sauternes.
Uncomplicated but excellent basic blue cheese. Very good value.