All about Bleu d'Auvergne > Making of

Bleu d’Auvergne retains its unique traditional production method and ripening process, giving it its characteristic full-bodied rustic taste. The cheese may have originated because of a long-forgotten pairing of some rye bread and a mountain cheese. But make no mistake – Bleu d’Auvergne is not the result of chance. The people of the Auvergne quickly made this discovery their own, taking advantage of the region’s natural resources, including the cold caves that allow the cheese to age slowly. Bleu d’Auvergne is a blue-veined cheese made from cow’s milk. The milk is mixed with penicillium, which produces the blue mold. Once the curd is sliced and drained, it is gently put into molds where it finishes draining. Then comes the salting step: coarse salt is placed on the top and bottom of the cheese so that it gradually penetrates inside the curd. In order to develop, the blue requires oxygen, which is why the cheese is perforated with needles when it goes into the caves so that air reaches all through it. Then, for at least four weeks, Bleu d’Auvergne is ripened in cool damp cellars, allowing it to gradually develop its full flavor and creamy texture.