Bleu D’Auvergne
This strong, spicy, somewhat nutty cow's milk cheese tastes delicious. It has a sharp aroma but is still creamy. It is a full bodied, salty and slightly piquant cheese with a pale creamy paste and dark blue veining. It is matured in cool cellars for one to two months before being wrapped in foil and matured for another month or so. It is best in the late summer and early autumn although it is excellent throughout the year.
The moist nutty flavour and beautiful melting quality of the cheese makes it also perfect for cooking; crumbling over salads and vegetables dishes, and stuffing into poultry. An extremely versatile cheese!