Bleu d’Auvergne: The Creamy Blue Jewel of Central France

Bleu d’Auvergne: The Creamy Blue Jewel of Central France

In this episode of Fabulously Delicious: The French Food Podcast, we dive into Bleu d’Auvergne: The Creamy Blue Jewel of Central France. Known for its marbled blue veins and velvety texture, this beloved French cheese has been delighting taste buds since the 19th century. From its rustic beginnings on the volcanic highlands of the Massif Central to its celebrated status as a Protected Designation of Origin (PDO) cheese, Bleu d’Auvergne is a story of tradition, terroir, and innovation.

We’ll explore the fascinating history of this cheese, including its connection to Laqueuille blue and the role of Antoine Roussel — the clever Auvergne native who perfected the art of blue veining in 1854. With his curiosity and pharmacy training, Roussel unlocked the secret that gave Bleu d’Auvergne its characteristic marbling, forever changing the landscape of French cheesemaking.

Of course, no French cheese story is complete without discussing taste. Bleu d’Auvergne is famous for being strong and pungent, yet creamier, butterier, and less salty than many other blue cheeses. We’ll talk about its distinctive aroma, smooth texture, and the way it balances boldness with accessibility, making it a favorite both for seasoned blue-cheese lovers and those just beginning their journey into the world of French fromages.

And finally, we’ll savor the best ways to enjoy it: whether crumbled into a fresh salad, stirred into a rich pasta sauce, or paired with a sweet Sauternes, robust red wine, or even a dark, malty beer. Bleu d’Auvergne is not just a cheese — it’s a taste of Central France itself, a perfect example of how history, culture, and landscape can come together in something truly, fabulously delicious.

Chapters

• 0:00 Intro
• 2:10 Bleu d’Auvergne
• 2:58 How Is Bleu d'Auvergne Made
• 6:29 Antoine Roussel founder of the cheese
• 8:13 Paris A Fabulous Food Guide
• 10:07 Appellation d’Origine Contrôlée status
• 12:44 John Montez, cheesemonger quote
• 13:14 Outro

Transcript

Bonjour et bienvenue! You’re listening to Fabulously Delicious: The French Food Podcast — your passport to the heart of French cuisine. From the flakiest croissants in Paris to the richest, ripest cheeses from the countryside, we dive deep into the food, culture, and stories that make France the ultimate destination for food lovers around the world.

Here on Fabulously Delicious, it’s not just about recipes — it’s about the passion, the history, and the joie de vivre behind every dish. We uncover the origins of iconic French foods, discover hidden regional specialties, and chat with the incredible people — from chefs and cheesemakers to passionate home cooks — who bring these flavors to life every day.

I’m your host, Andrew Prior, enchanté! Former MasterChef Australia contestant turned full-time French food enthusiast, I now call the charming town of Montmorillon home. From cooking and tasting to exploring vineyards and local markets, I’m living the delicious dream — and sharing it all with you, my fabulously delicious listeners.

In today’s episode — "Bleu d’Auvergne: The Creamy Blue Jewel of Central France" — we’re heading into the rolling hills and volcanic landscapes of the Auvergne to explore one of France’s most iconic blue cheeses. We’ll uncover its origins, how it’s made, what makes it so special, and how best to enjoy it — whether you’re nibbling it with a glass of Sauternes or crumbling it into a warm salad.

So pour yourself a glass of something fabulous (as long as you’re not driving!), rip off a hunk of baguette, maybe add a smear of soft cheese or a sliver of saucisson — and get ready for another mouthwatering adventure.

Welcome to Fabulously Delicious!

Today we’re diving into the creamy, tangy world of Bleu d’Auvergne — that’s spelled B-L-E-U D apostrophe A-U-V-E-R-G-N-E and pronounced bluh doh-VAIRN-yuh. This beautifully marbled blue cheese hails from the heart of France, in the volcanic highlands of the Massif Central. Made from rich cow’s milk, its veins can range from soft blue to deep, inky black-blue, giving it a striking appearance and bold character. And it’s not just a pretty wedge — Bleu d’Auvergne has held its prestigious Appellation d'Origine Protégée (AOP) status since 1975, protecting both its name and traditional methods of production.

To truly appreciate Bleu d’Auvergne, we have to delve into how it’s made. This blue-veined cheese comes in the form of cylindrical “fourmes”, each weighing between 2 to 3 kilograms. These wheels typically measure around 18 to 20 centimeters in diameter and stand about 9 to 10 centimeters tall—though some variations can be a bit larger. Each cheese begins with about 20 to 30 liters of cow’s milk, sourced from mid-mountain farms located between 500 and 1,600 meters above sea level across six departments in central France, including Puy-de-Dôme, Cantal, and Haute-Loire.

Whether the milk is raw or pasteurized, it’s first seeded with Penicillium roqueforti or Penicillium glaucum, the very molds responsible for those gorgeous blue-green veins. With pasteurized milk, cheesemakers also reintroduce a selected culture of beneficial microbes to mimic the complex flora naturally present in raw milk. The milk is then curdled, cut, and gently stirred in a process called capping the grain, which begins draining each curd grain. The curd is carefully placed into molds to finish draining and start taking its classic shape.

After molding, each wheel of cheese is salted in two stages—first on the sides, then on the heel—allowing the salt to slowly penetrate and flavor the interior. But here’s where things get really interesting: blue mold needs oxygen to thrive. So the cheeses are pierced with needles to allow air into the center, encouraging the development of that famous marbling. Gone are the days of hand-pricking with knitting needles—today, mechanical needling ensures a more consistent distribution of blue throughout the paste.

The cheeses are then aged for a minimum of 28 days, traditionally in cool, humid cellars that help coax out their soft, creamy texture and complex aromas. During this ripening process, Bleu d’Auvergne develops a thin, natural crust—bluish-gray in color—while the inside becomes a glistening ivory paste beautifully mottled with blue. The flavor? Earthy, rich, and slightly tangy, with delicate notes of wild mushrooms, undergrowth, and fresh cream. While available year-round, its peak season is from June to December, when the pastures and milk are at their finest.

The origins of Bleu d’Auvergne are wrapped in a bit of mystery and folklore, much like the veined patterns that run through the cheese itself. Most historians link it to another regional cheese known as Bleu de Laqueuille, made in the same part of France—on the volcanic slopes of the Massif Central, west of Clermont-Ferrand. While the exact origin is debated, one commonly told version suggests that an Auvergne peasant in the mid-19th century began experimenting by adding mold from rye bread to curdled milk. He then pierced the cheese with a needle to allow air in, encouraging the mold to grow throughout the paste. This rudimentary technique laid the foundation for the creamy blue cheese we know today.

But if Bleu d’Auvergne has a founding father, many believe it to be Antoine Roussel, a young man from the region who traveled to Rouen to apprentice in a pharmacy. There, he became fascinated by the role of molds and microorganisms. Returning home, he applied his scientific curiosity to cheesemaking and in 1854, perfected the process of blue marbling by systematically introducing Penicillium roqueforti and using controlled aeration through needling. Thanks to Roussel, the technique became reproducible, and Bleu d’Auvergne began to spread beyond the Auvergne.

By the late 19th century, the cheese had become a regional treasure with growing national acclaim. It even earned a lyrical tribute from Francisque Bathol, a popular Parisian songwriter, who sang its praises in 1879. The arrival of the railway allowed producers to transport their cheeses more efficiently, helping Bleu d’Auvergne make its way onto tables in Parisian bistros and eventually across France.

Today, more than a century and a half later, Bleu d’Auvergne remains a symbol of Auvergne’s rich pastoral heritage and its people’s ingenuity. Whether rustic or refined, it continues to capture the hearts of cheese lovers around the world with its distinct marbling, assertive aroma, and creamy, melt-in-the-mouth texture—a worthy legacy of the bold innovation of rural cheesemakers like Roussel.

Dreaming of Paris? Or maybe you're already lucky enough to live in the City of Lights? 🌟 Either way, let’s talk about the most delicious part of Paris—its food! As someone who’s had the absolute pleasure of calling Paris home, I’ve spent years exploring its incredible culinary treasures. And now, I want to help you discover them too!

That’s why I wrote Paris: A Fabulous Food Guide to the World’s Most Delicious City. This 2025 Edition is your ultimate foodie passport to Paris, featuring over 400 handpicked recommendations that will make your taste buds dance with joy. From the city’s best boulangeries to cozy cafes, indulgent chocolate shops, must-visit fromageries, and more, this guide has it all.

And that’s not all—I’ve added brand-new sections for vegan and vegetarian dining, where to find the best views with your meal, and a freshly expanded food walking tour to help you eat your way through the city like a pro. Whether you're craving flaky pastries, creamy cheeses, or unforgettable dining experiences, this guide has got you covered.

Ready to explore Paris like never before? Grab your copy today at andrewpriorfabulously.com for a signed or gift-packaged edition, or find it on Amazon and Kindle. Your Parisian food adventure awaits! Bon voyage and bon appétit!

Like many of France’s most treasured cheeses, Bleu d’Auvergne enjoys the protection of two important geographical certifications. It was granted Appellation d’Origine Contrôlée (AOC) status in 1975, a French label that safeguards traditional methods and regional identity. Later, in 1996, it received the Protected Designation of Origin (PDO) label from the European Union, ensuring that any cheese bearing the name Bleu d’Auvergne must be produced in its designated region using specific, time-honored techniques. These protections aren’t just legal formalities—they help preserve the authenticity and cultural legacy of this beloved blue.

When it comes to taste and texture, Bleu d’Auvergne strikes a delicious balance between boldness and approachability. It has a strong, pungent aroma, but compared to the more assertive blues like Roquefort, it’s less salty, creamier, and more buttery. Its texture is moist and melting, with a luscious richness that makes it an excellent introduction for those new to blue cheeses. While it’s traditionally veined with Penicillium roqueforti, some cheesemakers use a milder strain, Penicillium glaucum, to create a gentler marbling effect and flavor profile. The paste is a beautiful ivory white streaked with blue-green veins, encased in a thin, natural bluish-gray rind that may have hints of green or silver.

In the kitchen, Bleu d’Auvergne is wonderfully versatile. Crumble it over a fresh green salad, melt it into a sauce for pasta, or simply enjoy it as part of a cheese board with crusty bread. Its soft, spreadable texture also makes it ideal for dressings and dips. But where this cheese truly shines is in its pairings. It’s a dream with sweet wines, such as a lush Sauternes or a dessert-style Riesling, where the sweetness balances the blue’s sharp tang. For white wine lovers, a zesty Sauvignon Blanc also works beautifully. Prefer something bolder? Try it with a robust red wine or even a dark, malty beer like an English barley wine or an American porter—both full-flavored enough to stand up to its intensity while complementing its richness.

It is sometimes a little bit more mild, and it just has these notes of baking spice and cinnamon. I think it is sometimes a little bit more versatile because it’s not sheep’s milk. … Bleu d’Auvergne, you could crumble it, put it in a salad, cook with it. That’s one I really love.

— John Montez, cheesemonger

And that’s a wrap for this episode of Fabulously Delicious!

Had you heard of Bleu d’Auvergne before today? What’s the most fabulous thing you discovered about this creamy blue jewel of Central France? Whether it’s a fun fact, a pairing idea, or just a newfound appreciation for French cheeses, I’d love to hear from you! Slide into my DMs on Instagram at @andrewpriorfabulously, or drop me an email at contact@andrewpriorfabulously.com. Let’s connect and chat all things French food — from cheeses to recipes and everything delicious in between. Food conversations are some of the best ways to bring people together, don’t you think?

If you enjoyed this episode, please share it with your fellow cheese lovers, friends, or anyone curious about French cuisine. Your support keeps Fabulously Delicious going strong, and if you’re feeling extra fabulous, leaving a review would mean the world — it helps other foodies discover the show.

Thank you so much for joining me on this tasty journey. Your passion for French food and culture inspires every episode, and I’m thrilled to have you along for the ride. Remember my motto: Whatever you do, do it fabulously!

Merci beaucoup, and as always, bon appétit! Until next time, au revoir!