The cheese is named after the region of the same name in the Massif Central in south-central France. Our Bleu d’Auvergne is made with raw cow milk and one of the most popular blues in our range. You will see that the cheese has pockets of blue in it. With age these pockets collapse as the cheese generally becomes more creamy.
Antoine Roussel, a child from the area, is an apprentice to a pharmacist in Rouen. He has to return home after the death of his father to take care of his younger siblings. As a cheese maker he is not very successful because his cheeses are too irregular and he finds it difficult to sell his products. He then heard about a new cheese from Roquefort that developed a bleu mold by rubbing the cheese with bread crumbs covered in bleu mould. He decided to inject the crumbs into the cheese with syringes that he had been introduced to at the pharmacy. Named after the village Roussel lived in, Blue de Laqueuille became a popular cheese. Its popularity was partlydue to the fact that the other cheese from the region, Cantal, takes a lot of milk to make. So this smaller cheese was better suited to the smaller farms. The expansion of the cheese’s terroir caused a name-change to Blue d’Auvergne.
Bleu d’Auvergne is an AOC (Appelation d’Origine Controlee) cheese, which means that the making of this cheese is just as tightly controlled as the wines that carry this label. For cheese this means that its name guarantees production within a specified region of France, using the milk of certain breeds of cattle provided certain types of feed, when and how the cheese is made and even how it is stored. Bleu d’Auvergne was granted AOC status in 1975.