Bleu d'Auvergne

Bleu d’Auvergne AOP is a veined cheese made from cow’s milk, featuring a marbled interior and a bloomy rind (croûte fleurie). It derives its name from the blue-veined streaks within its flesh. The cheese has a cylindrical shape with a veined interior and is distinguished from other blue cheeses by its extremely fine veins evenly distributed throughout the paste. A typical Bleu d’Auvergne AOP weighs between 2 and 3 kilograms and has a cylindrical form measuring 20 centimetres in diameter and 10 centimetres in height. Larger sizes of 2 to 3 kilograms are available alongside smaller sizes weighing 1 kilogram, 500 grams or 350 grams.

Bleu d’Auvergne is protected by geographical indications: AOC: The cheese obtained the Appellation d'Origine Contrôlée (AOC) status in March 1975 after applying in 1972. It later acquired the Appellation d’Origine Protégée (AOP) status in 1996. Control is carried out by I.N.A.O. (Institut National des Appellations d'Origine).

Geographical Origin and History

Bleu d’Auvergne originated in the volcanic Massif Central region of France. It is produced at elevations between 600 and 1,200 metres in the area where the Auvergne Rhône-Alpes Nouvelle-Aquitaine and Occitanie regions converge. The geographical heart of the production area lies within the Massif Central, encompassing the Puy-de-Dôme and Cantal départements and certain neighbouring communes.

The cheese’s origins date back to the early 19th century, when it was produced on the high volcanic plateaus of the Massif Central. Bleu d’Auvergne emerged through the efforts of local farmer Antoine Roussel in the 19th century. Roussel, a native of Auvergne, travelled to Rouen to complete an apprenticeship in a pharmacy. Through various experiments, he injected spores derived from rye bread into the cheese curd using a needle, achieving a uniform blue veining. He conducted further trials on the cheese in 1854.

Production Geography and Conditions

The production area is a natural geographical unit characterised by volcanic and granitic soils rich in trace elements and a harsh climate. These conditions foster a unique local flora essential to the cheese’s distinctive character. A total of 630 communes are authorised for Bleu d’Auvergne AOP production, with concentration concentrated in the volcanic massifs. High-altitude pastoralism and abundant rainfall support the growth of grasses suitable for feeding dairy cattle. The AOP specification requires that cows graze for a minimum of 150 days per year and that each animal has access to at least 0.3 hectares of pasture.

Production Process

The production process follows the same traditional steps as in the past.

1. Curdling and Moulding: The curds are drained and placed into moulds.
2. Salting: The cheese is salted twice by hand using dry culinary salt and turned several times during this process.
3. Aeration: The cheese is then pierced with long needles. This aeration enables the development of Penicillium glaucum mould. The use of specific Pénicillium colonies developed in the Bleu d’Auvergne region is crucial to the cheese’s uniqueness.
4. Ripening: The cheese is matured in cellars.
5. 1. Large sizes (2–3 kg) are ripened for a minimum of four weeks.
   2. Smaller sizes are ripened for a minimum of two weeks.

Production Volume: Each year, more than 43 million litres of milk are produced by approximately 1,100 Auvergne farmers and transformed into 5,250 tonnes of cheese.

Milk Requirement: Approximately 20 to 25 litres of milk are needed to produce one 2 to 3 kg Bleu d’Auvergne AOP. Around 1,100 tonnes of Bleu d’Auvergne are exported annually to international markets.