Bleu d'Auvergne is (really) moist, buttery and salty ; has ivory color and is generously veined with bluish-green molds; I wish I could buy it again. I really miss the cheese and I find it much tastier than Roquefort.
Bleu d'Auvergne was invented in the mid-1850s by a French cheesemaker named Antoine Roussel. He noticed blue spots (similar to those growing on breads) on his cheeses maturing in the cellars. He was attracted by the flavor of the blueness and found it "special, pleasant and scented". He decided to apply a rye bread mold to the curd to create the veining. He also noticed that pricking the curd with a needle increased aeration and let the mold to enter the curd and supported its growth. Soon, many other cheese-makers adapted pricing to produce their own blue cheeses.
In 1975 the cheese obteined Appellation d’origine contrôlée (meaning"controlled designation of origin") certifications from the French government.
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