Bleu d’Auvergne

PDO Bleu d'Auvergne, an intense moment

Would Bleu d’Auvergne have existed without Antoine Roussel, a native of Auvergne who went to Rouen to do an internship in a pharmacy? This is the boy to who discovered the secret to developing the taste of blue moulds, which he perfected in 1854 and which has been shared among producers. One and half centuries later, this blue-veined cow’s milk cheese continues to delight lovers of strong, fragrant taste.

  • lait-vache
    Cow’s milk
  • AOP
  • thermometre
    Raw milk or thermised/pasteurised milk
  • fromages
    Blue-veined cheese
Key figures
  • 1 305 Milk producers
  • 8 Farmhouse producers
  • 6 Production plants
  • 4 762 Tons marketed in 2020

Our tasting tips

La découpe du Bleu d’Auvergne


Pains à déguster avec le Bleu d’Auvergne


Sourdough bread
Dried fruit bread
Rye bread

Accords gourmands

Food pairings

Alcohol abuse is harmful to your health.
Drink in moderation.

When combining with white wine, it is best to go for something sweet and tender such as a Montbazillac or a Pineau des Charentes. Natural sweet wines such as Maury or Rasteau from the Côtes du Rhône offer original accompaniment. Looking for original pairings? An amber beer, fermented rhubarb juice or Pommeau de Normandie are ideal for bringing out the cheese’s fragrance and flavours

Organoleptic characteristics


With paste white to ivory in colour and speckled with blue-green mould (Penicillium Roqueforti) and a thin crust that may be tinged with the same hue, Bleu d’Auvergne has a distinctive marbled pattern.



Its soft and creamy texture gives it a unique character that, like a fine wine, becomes all the more sumptuous with the right maturing and temperature.



Bleu d’Auvergne is intense yet balanced and is appreciated for its punchy taste and its scents of wild mushrooms, cream and undergrowth