Bleu d'Auvergne is a cheese that tends to be milder,
creamier, less salty and more approachable than many Roqueforts.
The key difference between this and other blues is the
openness of the curd, allowing for the considerable growth of blue mold
internally. This leads to the softening of the curd as the proteins are broken
down by the enzymes produced by the mold. This mold is also great for Stilton cheese.
It is reported to have first appeared in the mid 1850s,
making it a rather recent addition to the world of French cheese. It's
evolution followed a similar path to the Roquefort cheeses, but with the
use of cows milk instead of ewes milk.
DIMENSIONS: 7-7/8" Diameter x 7-1/2" High (200mm x 190mm)
DETAILS: Open bottom, FDA approved food grade polypropylene cheese mold and follower.
COUNTRY OF ORIGIN: France
RETURN INFORMATION: We are sorry but we cannot accept returns of used equipment. For our full return policy, please click here.
- For our Bleu d'Auvergne cheese making recipe click here.
- For more information on molding and pressing cheese click here.