How the salty winds of the Massif Central shape Bleu d’Auvergne

Oct 08 2025

The different cheesemaking regions of France have their own unique characteristics which help to develop the distinctive cheeses we love so much. The landscape and climactic conditions are very influential in how a cheese looks, smells and tastes. This is prominent in regions such as the Alps, Pyrenees and Savoie, but is particularly true in the central Auvergne region, where Bleu d’Auvergne originates and has become of France’s most popular blue cheeses.

The unique Auvergne region

Local natives of the Auvergne region often refer to it as an ‘island’ because there is nothing else quite like its unique climate and geology elsewhere in France. Auvergne is in south central France and has a mixture of volcanic majesty and rural charm. It is a major part of the Massif Central, a large, elevated region of France that covers roughly 15% of the country and is popular with outdoor enthusiasts due to its varied landscape. The volcanic structures predate the Alpine and Pyrenees regions but also stand alone for the influential Mistral wind.

The Mistral wind runs from southern France to the Gulf of the northern Mediterranean and is a prolonged wind which can reach around 50 km/h during the winter and spring period each year. The wind is caused by the meeting of areas of high pressure around the Bay of Biscay and low pressure around the Gulf of Genoa, and this balance draws in a strong current of cold air known as the Mistral wind. This has many effects, not least in making popular outdoor activities even more challenging, but it also has a great influence on local cheesemaking. While the salt content of the Mistral wind is not particularly high, it creates the perfect balance for making Bleu d’Auvergne.

How does wind influence cheesemaking?

Airflow is a huge factor in cheesemaking and particularly the maturation process. A cheesemaker has to control airflow very carefully because this can impact on temperature, humidity and moisture, all of which can affect the taste and texture of cheese during the ageing/affinage stage. Airflow also affects the development of mould and bacteria and prevents undesirable moulds growing, ultimately ensuring a cheese is consistent in all its characteristics. The delicate balance created by the salty winds of the Massif Central are therefore influential in how the bacteria and mould creates Bleu d’Auvergne’s distinctive appearance and taste, while the airflow and circulation also encourage the growth of surface moulds which form the natural bloomy rind.

Bleu d’Auvergne was famously created by Antoine Russel, the son of a farmer in Auvergne, when he discovered mould on his bread and attempted to incorporate it into his cheese. His rudimentary methods were successful and became widely copied as he developed a blue veined cheese with a creamy texture and a sharp, pronounced taste. Bleu d’Auvergne has become known as one of the more accessible blue cheeses because, while its taste is spicy and pungent, it is a well-rounded flavour that has earned huge popularity.

Order Bleu d’Auvergne in the UK from Sodiaal

So if you want to discover how the natural winds of the Auvergne region affect its most famous cheese, you can order Bleu d’Auvergne for your café or restaurant in the UK from Sodiaal today.