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It was created in the mid 19 century by Antoine Roussel. This farmer had the idea to sow his curd with a piece of bread that was beginning to turn blue.
Bleu d'Auvergne is less powerful than its neighbor to the plateau of the Causses. It is based, which makes it nice and fine finish.
Technical
| D.O.C : | 1975 |
|---|---|
| Locality : | Auvergne |
| Milk : | Cow |
| Rind : | Natural |
| Consistency : | Veined |
| Production : | Dairy |
| F. content : | AOC |
| Weight : | 3.00 Kg |
