Bleu d'Auvergne

Blue cheese

Bleu d'Auvergne is a very famous French cheese made from cow's milk. This is one of the cheeses that are protected by the French Government in control of the original makers.

Bleu d'Auvergne has a strong and pungent flavor, but to a lesser extent than other blue cheeses. It is less salty than these counterparts with a buttery flavor and moist texture. Bleu d'Auvergne is one of the most popular blue cheese in the world. Although it was discovered relatively recently, the glory of this cheese is great and its taste qualities are worshiped by many chefs and lovers of good food.

Standard Bleu d'Auvergne is done in two basic sizes. The first is a round cake with a diameter of 20-something cm, height 8-10 cm and weight 2-3 kg. The second standard-sized loaf has a diameter of about 10 cm, height 6.8 cm and weight ranging from 350 g to 1 kg. Cheeses that are made with elongated form have a variety of sizes.

History of Bleu d'Auvergne

Bleu d'Auvergne has a comparatively recent origin. It was invented in the middle of 1850 by the French manufacturer of cheese Antoine Roussel. He noted the occurrence of blue mold on the curd, which did give it a unique flavor and began to conduct experiments to determine how to encourage the development of this type of noble mold.

After several unsuccessful attempts, Roussell found that the use of mold from rye bread helps to create special blue streaks. On the other hand, the Frenchman sees that riddling the curd with a needle and aeration helps promote mold growth. Subsequently, the discovery and technology for the production of Bleu d'Auvergne spread throughout the region.

Nowadays, this cheese is prepared by a complex physical processes. Reaches the age of about four weeks, stored in damp and cold cellars.

Selecting and storing Bleu d'Auvergne

Bleu d'Auvergne is a popular cheese in the whole world. It can be found in larger specialty shops. Store this cheese in the refrigerator, well wrapped to prevent drying.

Bleu d'Auvergne

Culinary use of Bleu d'Auvergne

It is best to consume this cheese at room temperature. Except for raw consumption, the cheese is widely used in cooking. Used for dressings, but fits very well with different starches.

Bleu d'Auvergne combines perfectly with dessert and Port wines. Another option is to consume it with less dense and spicy wines. Like any blue cheese, Bleu d'Auvergne will combine perfectly with berries. The cheese fits very well with noodles. For this purpose, boil your selected amount of spaghetti with a little olive oil, and while still warm, sprinkle with grated cheese. Sprinkle with paprika and serve.

Bleu d'Auvergne can be used to make a variety of baked dishes, or as a sprinkling of meats and vegetables. Optionally, you can just eat a piece of cheese, a slice of bread and a glass of red wine.

Benefits of Bleu d'Auvergne

Recently, it was discovered that all blue cheeses are good for the heart. Scientists made the discovery believe that not only wine, but also blue cheeses are among the main reasons for the longevity of the French. As a proud representative of this family, Bleu d'Auvergne is also good for your health. It is more oily than other blue cheeses, so it still should not be overdone. Of course, a piece Bleu d'Auvergne in combination with a cup of wine is a perfect combination which, if not used very often, certainly can not harm your health.



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