Buttery and creamy with a confident blue bite, never sharp.
AOP cow's milk blue from the Auvergne region of France. Buttery, creamy paste with a confident peppery blue bite. Ships to 48 states.
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Bleu d'Auvergne is a cow's milk blue from the Auvergne region of central France, aged in the cool volcanic cellars that have shaped this style since the mid-1800s. AOP protected, with a thin natural rind and an ivory paste shot through with blue-green veins.
The curd is pierced during the aging process so the Penicillium roqueforti can breathe through the wheel, which is what gives it that even blue spread and the peppery piccante on the back of the palate. Buttery and creamy on the front, then the blue veining kicks in with a confident bite that pulls back before it gets sharp.
This is the blue for people who think they don't like blue. It has all of the structure and complexity of a Roquefort, but the cow's milk softens the edges and lets the cream do more of the work. Right in the sweet spot between approachable and serious.
Semi-soft and supple, with a moist ivory paste that gives under the knife and just barely crumbles at the edges. Spreadable when it comes up to room temperature.
Buttery and savory up front with a confident blue bite that stops short of sharp. Sits in the middle of the blue spectrum, more approachable than Roquefort.
A medium finish that holds the peppery blue note for a beat after the cream fades, then clears clean.
Rich cream and fresh butter carry the paste, with a yogurty tang underneath the blue veining.
A faint browned-butter note in the paste, but the cream and the blue do most of the talking.
Cave-aged in the volcanic cellars of the Auvergne, with a mushroomy pull on the rind side that reads forest-floor more than barnyard.
A peppery piccante from the Penicillium roqueforti veins, sitting on the back of the palate without burning.
Natural rind
Thin natural rind with a mushroomy, slightly mineral edge. Edible if you want the full earthy frame around the paste.
Bleu d'Auvergne stands on its own, but the right partners turn a wedge into a moment. Regional pairings first — they were built for each other.
The cream and the peppery blue want something sweet or rich to balance the salt. Sauternes and Port are classic; a hoppy stout works the other direction.
Sweet fruit and honey balance the peppery blue, and walnut bread brings out the buttery cow's milk paste.
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Hand-cut to order the day it ships. Packed cold for overnight delivery.
Taste it for yourself →Cold-ship 2-day overnight nationwide
