Feb 17 2025
Blue cheese lovers can consider themselves as bona fide cheese connoisseurs, and as such can be notoriously hard to please, particularly when blue cheese is one of the most complex delicacies that finds itself on restaurant tables worldwide. So when a specific blue cheese becomes one of the most famous and enduringly popular, it is worth taking notice, and that’s why Bleu d’Auvergne is amongst the frontrunners as the world’s most popular blue cheese, and has been for many years.
Every French cheese lover is attracted by the history behind each product, and with Bleu d’Auvergne, this is no different, particularly as here we have the quirky tale of a local farmer, Antoine Roussel, idly wondering how the mould he saw growing on this bread would taste alongside his cheese. This led to much commercial success at the local markets in and around Auvergne in south-central France, and immediately gave Bleu d’Auvergne a rustic, artisan charm which it retains today, and a distinctive taste which has since been widely copied.
But why is Bleu d’Auvergne so popular? There are many classic and standout French blue cheeses, such as Roquefort and Bleu Saint Flour, but Bleu d’Auvergne perhaps owes its popularity to its complex flavours and overall versatility. Here we have a well-rounded cheese which has a strong and intense aroma, but this hides a more subtle flavour which delights blue cheese enthusiasts. It is almost as if every palate tastes something different in Bleu d’Auvergne, and therefore the user experience is unique to every individual. People talk of richness, a delicate spice, saltiness and nuttiness too.
On the tongue, however, what can’t be disputed is the luscious creaminess, which in itself is very deceptive. Beyond the natural, bloomy rind that is slightly moist, is a dense blue cheese which can be crumbly to the touch, but when eaten is deliciously melt-in-the-mouth. This is a texture to die for and also means that Bleu d’Auvergne is ripe for many different uses, and with it being suitable for vegetarians too, this opens up a world of opportunity.
There is no doubt that Bleu d’Auvergne packs a punch in terms of aroma, texture and taste, and this lends itself to many uses on restaurant and café tables worldwide. Firstly, you can pair it with any sweet white wine or a fruity red, and it also goes well with a ruby red port. Undoubtedly Bleu d’Auvergne on its own should form a central part of a classic French cheeseboard, with it best paired with slices of apple. But it can also be used in a variety of other ways.
Melt it on a steak for an instantly delicious blue cheese sauce, stir it into a soup for creamy intensity, add it to a salad dressing for salty flavour enhancing, or spread it on a buttered baguette for rustic simplicity. Bleu d’Auvergne can be baked in a souffle or melted over baked pears, and this sweet and savoury versatility is rarely found in any other French cheese. Restaurants worldwide have been wowed by our oozy croquettes and toast and apple recipes, and you can enjoy these delicious variations of Bleu d’Auvergne in your café or restaurant too. This is a blue cheese that is known the World over, and for good reason, so contact our team at Sodiaal and bring Bleu d’Auvergne to your table in the UK today.
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