There are a lot of scary blue cheeses coming out of France, but while Roquefort might get all the press it doesn't mean the prospective cheese-fanatic should let his or her guard down. Sneaking there among the reeds is today's cheese, a blue with an attitude.
Bleu d'Auvergne is one of those lovely cheese that explains itself in its name, but only because they didn't want to name it "bleu d'Auvergne 50% fat raw milk"... just not as much of a ring to it I suppose. In any case it's a solid blue and not one to be trifled with, a lovely addition to the blues of this blog.
Origin: Auvergne, France
Milk: Cow, raw
Rennet: Animal
Affinage: Minimum 60 days
Notes: Uses the same bacteria as Roquefort and is also area controlled, the French just love their blue cheeses. Dating back to 1854 and produced in a region with volcanic and granite ground, lending to the spicy flavor.
Thoughts: The salty, spicy burn starts early in this blue cheese and sticks around long into the aftertaste. It is not exactly one-dimensional, but there is definitely a dominant tone. The cheese itself is shrouded and there isn't much creamy or smooth, thanks in part to the generous and even veining. The raw milk does make its presence known but the nuance usually associated with raw milk is somewhat lost in the cruel/sweet burn known better as "blue". It looks beautiful, smells beautiful, and when you need a cheese to clear out the sinuses it works beautifully as well.
Everybody's Got Something to Hide
Except for me and my monkey.
Bleu d'Auvergne is one of those lovely cheese that explains itself in its name, but only because they didn't want to name it "bleu d'Auvergne 50% fat raw milk"... just not as much of a ring to it I suppose. In any case it's a solid blue and not one to be trifled with, a lovely addition to the blues of this blog.
Milk: Cow, raw
Rennet: Animal
Affinage: Minimum 60 days
Notes: Uses the same bacteria as Roquefort and is also area controlled, the French just love their blue cheeses. Dating back to 1854 and produced in a region with volcanic and granite ground, lending to the spicy flavor.
Thoughts: The salty, spicy burn starts early in this blue cheese and sticks around long into the aftertaste. It is not exactly one-dimensional, but there is definitely a dominant tone. The cheese itself is shrouded and there isn't much creamy or smooth, thanks in part to the generous and even veining. The raw milk does make its presence known but the nuance usually associated with raw milk is somewhat lost in the cruel/sweet burn known better as "blue". It looks beautiful, smells beautiful, and when you need a cheese to clear out the sinuses it works beautifully as well.
Everybody's Got Something to Hide
Except for me and my monkey.
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