Bleu d'Auvergne
The Bleu d'Auvergne is a French blue cheese , which from raw and pasteurized cow's milk is produced. Production regions are the Auvergne , the Pyrenees, Limousin and Languedoc . The cheese falls under the Appellation d'Origine Protégée ( AOP ) and is therefore a quality product with precisely described production conditions.
Manufacturing
Traditionally, the cheese is made in round cheese loaves, the large loaves having a diameter of 20 centimeters and a height of eight to 10 centimeters. Smaller loaves with a diameter of 10 centimeters and less high are also made. Rectangular varieties that are 29 centimeters long, 8.5 centimeters wide and weigh around 2.5 kilograms are also exported. Cheeses weighing more than one kilogram are aged for more than four weeks. More than 8000 tons are produced annually; Manufacturing categories are Coopératives and Industriel .
Use in the kitchen
For Bleu d'Auvergne fits as wine particularly a Sauternes or a similarly derived from the Auvergne Saint-Pourçain . It also goes well with chicory , nuts and raw mushrooms . The cheese can also be easily processed into hot pasta sauces and used in salad dressings .
See also
Other cheeses from Auvergne are Cantal , Fourme d'Ambert , Salers and Saint-Nectaire .
