Bleu d'Auvergne was developed in the mid-1850s by a French cheesemaker named Antoine Roussel.[2] Roussel noted that the occurrence of blue molds on his curd resulted in an agreeable taste, and conducted experiments to determine how veins of such mold could be induced.[2] After several failed tests, Roussel discovered that the application of rye bread mold created the veining, and that pricking the curd with a needle provided increased aeration.[2] The increased oxygenation enabled the blue mold to grow in the pockets of air within the curd.[2] Subsequently, his discovery and techniques spread throughout the region.
Today, bleu d'Auvergne is prepared via mechanical needling processes. It is then aged for approximately four weeks in cool, wet cellars before distribution, a relatively short period for blue cheeses.
Bleu d'Auvergne has a strong and pungent taste, but to a lesser extent than other blue cheeses; it is less salted, with a creamier and more buttery taste and a moister texture. Some versions[example needed] use a weaker form of mold, Penicillium glaucum, to create the blue veins, rather than the Penicillium roqueforti used in Roquefort and other blue cheeses.
Bleu d'Auvergne is often used in salad dressings and pasta seasonings, and it is also a good cheese for snacking. It has been stated that it pairs well with sweet wines such as dessert-style riesling[2] and sauvignon blanc or strong, robust red wines, as well as rich, dark beer such as English barley wine or American porter, which have both the sweetness and bold flavor required to balance the cheese.
^Jenkins, S.W. (1996). Cheese Primer. Workman Publishing Company. pp. 159–161. ISBN978-0-89480-762-6. Retrieved 19 April 2021.
^ abcdefFletcher, J.; Pearson, V. (2011). Cheese & Wine: A Guide to Selecting, Pairing, and Enjoying. Chronicle Books. p. 36. ISBN978-1-4521-1149-0. Retrieved 19 April 2021.
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January 01, 1970
bleu, auvergne, this, article, needs, additional, citations, verification, please, help, improve, this, article, adding, citations, reliable, sources, unsourced, material, challenged, removed, find, sources, news, newspapers, books, scholar, jstor, april, 2021. This article needs additional citations for verification Please help improve this article by adding citations to reliable sources Unsourced material may be challenged and removed Find sources Bleu d Auvergne news newspapers books scholar JSTOR April 2021 Learn how and when to remove this template message Bleu d Auvergne French blo dovɛʁɲ is a French blue cheese named for its place of origin in the Auvergne region of south central France 1 It is made from cow s milk 2 and is one of the cheeses granted the Appellation d origine controlee from the French government Bleu d AuvergneBleu d Auvergne Texture of Bleu d AuvergneCountry of originFranceRegionAuvergneSource of milkCow s milkPasteurizedDepends on varietyTextureSoftAging time2 monthsCertificationAOC Auvergne 1975Related media on Commons Bleu d Auvergne was developed in the mid 1850s by a French cheesemaker named Antoine Roussel 2 Roussel noted that the occurrence of blue molds on his curd resulted in an agreeable taste and conducted experiments to determine how veins of such mold could be induced 2 After several failed tests Roussel discovered that the application of rye bread mold created the veining and that pricking the curd with a needle provided increased aeration 2 The increased oxygenation enabled the blue mold to grow in the pockets of air within the curd 2 Subsequently his discovery and techniques spread throughout the region Today bleu d Auvergne is prepared via mechanical needling processes It is then aged for approximately four weeks in cool wet cellars before distribution a relatively short period for blue cheeses Contents 1 Properties and uses 2 See also 3 References 4 External linksProperties and uses editBleu d Auvergne has a strong and pungent taste but to a lesser extent than other blue cheeses it is less salted with a creamier and more buttery taste and a moister texture Some versions example needed use a weaker form of mold Penicillium glaucum to create the blue veins rather than the Penicillium roqueforti used in Roquefort and other blue cheeses Bleu d Auvergne is often used in salad dressings and pasta seasonings and it is also a good cheese for snacking It has been stated that it pairs well with sweet wines such as dessert style riesling 2 and sauvignon blanc or strong robust red wines as well as rich dark beer such as English barley wine or American porter which have both the sweetness and bold flavor required to balance the cheese See also editList of cheesesReferences edit Jenkins S W 1996 Cheese Primer Workman Publishing Company pp 159 161 ISBN 978 0 89480 762 6 Retrieved 19 April 2021 a b c d e f Fletcher J Pearson V 2011 Cheese amp Wine A Guide to Selecting Pairing and Enjoying Chronicle Books p 36 ISBN 978 1 4521 1149 0 Retrieved 19 April 2021 External links edit nbsp Wikimedia Commons has media related to Bleu d Auvergne Retrieved from https en wikipedia org w index php title Bleu d 27Auvergne amp oldid 1067599764, wikipedia, wiki, book, books, library,
