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Bleu d'Auvergne

Bleu d'Auvergne, cow milk cheese available to sell

The making of this cheese is relatively recent, only appearing in the markets in the middle of the last century. The story goes that an Auvergnat farmer sprinkled mould from rye bread on his milk curd and then pierced the curd with a needle. This allowed the air through and the curd developed blue veins. In 1975 it was granted an AOC certification. The smell is strong and attests its pungent taste. The taste is pastoral, grasses and wild flowers...delightful. The pate is uncooked and not pressed, with a sticky, moist and crumbly texture and veins of blue mould.

 

En savoir plus
Matière grasse (%) : 28%
Protides (g) : 21
Lipides (g) : 28
Mat. gras. acides gras sat. (g) : 20
Glucides (g) : 1
Sel (g) : 2.6
Valeur énergétique kCal : 340
Valeur énergétique Kj : 1410
Traitement du lait : Lait pasteurisé / Pasteurized milk / Leche pasterizada / Pasteurisierte Milch / Leite pasteurizado / Latte pastorizzato
Ingrédients : Lait pasteurisé de vache, ferments lactiques, sel, présure, chlorure de calcium et penicillium / Pasteurized cow milk, lactic ferments, salt, rennet, chloride of calcium and penicillium / Leche pasterizada de vaca, fermentos lácticos, sal, cuajo, cloruro de calcio y penicillium / Pasteurisierte Kuhmilch, Milchfermente, Salz, Renne, Chlorid von Kalzium und Penicillium / Leite pasteurizado de vaca, fermentos lácticos, sal, pressiona, cloreto de cálcio e pénicillium / Latte pastorizzato di mucca, fermenti lattici, sale, caglio, cloruro di calcio e pénicillium
Allergènes : Lait et produits laitiers Œuf et dérivés de l'œuf Fruit à coques / Milk and derivatives Egg and by-products of the egg Nut / Leche y derivados Huevo y subproductos del huevo Frutos de cascara / Milch und Milcherzeugnisse Ei und abgeleitet vom Ei Schalenfrüchte / Leite e produtos lácteos Ovo e derivados do ovo Fruto à cascos / Latte e prodotti lattiero-caseari Uovo e derivati dall'uovo Frutto a gusci

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Pieces

Weight
200 g (7 Ozs)

Pairing cheese and wine

Sweet white wine: Jurançon (Manseng, Courbu grapes)Full-bodied red wine: Madiran (Tannat, Cabernet grapes)


 

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