Archive for the 'Blue cheese' Category

Bleu D’Auvergne, a mild french blue cheese

Bleu d'AuvergneBlue D’Auvergne is a milder blue cheese than its nearby cousins in Roquefort. It is creamy, smooth, and cooks/melts easily. It may not have the punch needed for a hearty blue cheese souffle or sauce, but it is great to eat in salads and by itself.

Artisanal Premium Cheese has a great description of it on their site:

Bleu d’Auvergne is a name-protected (Appelation d’Origine Controlée, AOC) cheese from the Auvergne region in south-central France, where it has been made since the middle of the 19th century. Bleu d’Auvergne is made in the traditional manner from cow’s milk and features blue veining throughout. Its moist, sticky rind conceals a soft paste possessing a grassy, herbaceous, and (with age) spicy, pungent taste.
Blue D’Auvergne Cheese – Artisanal Premium Cheese

Salad with Blue D’Auvergne tartine

Salad with bleue d'Auvergne
Recently, i had this salad with tartine at a small brasserie in Paris. The beauty of this dish lies in its simplicity.

The salad consisted of greens, tomatoes, walnuts, and olives. A tartine was made with a slice of Poilâne bread, smothered with Blue D’Auvergne and placed under the broiler for a minute or so to melt the cheese. This was then cut into smaller pieces and placed on the salad.

The bite sized chunks of cheese and bread made the salad a great meal. Try this for dinner tonight.

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