Division 4.6 Link

The origin of this cheese dates back to the beginning of the 19th century when it was made on the high volcanic land of the Massif Central. Its reputation extended rapidly as far as Paris where in 1879 the popular singer Francisque Bathol sang its praises. Bleu d’Auvergne was granted designation of origin status in March 1975 following the application made in 1972.

The area where Bleu d’Auvergne is made is unique, characterised by volcanic and granitic earth, rich in trace elements, with a harsh climate, all of which is conducive to a very specific type of flora, which contributes to the particular qualities of Bleu d’Auvergne whose unique flavour is brought out by using specific strains of penicillin, developed and produced in the Bleu d’Auvergne AOC area. The methods for draining the curd and for salting by hand give Bleu d’Auvergne a very fine marbling, uniformly spread throughout the cheese, which distinguishes it from other blue cheeses.