Bleu d'Auvergne

Bleu d'Auvergne (French: [blø dovɛʁɲ]) is a French blue cheese, named for its place of origin in the Auvergne region of south-central France. It is made from cow's milk, and is one of the cheeses granted the Appellation d'origine contrôlée from the French government. Today, bleu d'Auvergne is prepared via mechanical needling processes. It is then aged for approximately four weeks in cool, wet cellars before distribution, a relatively short period for blue cheeses.

Bleu d'Auvergne

Bleu d'Auvergne (French: [blø dovɛʁɲ]) is a French blue cheese, named for its place of origin in the Auvergne region of south-central France. It is made from cow's milk, and is one of the cheeses granted the Appellation d'origine contrôlée from the French government. Today, bleu d'Auvergne is prepared via mechanical needling processes. It is then aged for approximately four weeks in cool, wet cellars before distribution, a relatively short period for blue cheeses.