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Bleu dAuvergne Recipe

Bleu d'Auvergne Recipe (Bleu d'Auvergne)

5.00 stars, based on 1 reviews
A Note on Batch SizeI would recommend that you not make this cheese until you have made a few other cheeses for the experience. It really needs to be a 4-5 lb. cheese or larger to increase the ratio of curd mass to surface area needed to develop a...

Reviews 1-1 of 1

Love This Bleu!


This is a lovely bleu! It's made its way onto salads, pastas, and more, as well as being a jolly dessert cheese. Great addition for your cheeseboards. Not overly salty, with a nice twang from the p. Roqueforti. Will keep making this one over and over.


1. Excellent step-by-step pics & instructions.

2. Awesome technical explanations for things such as: culture acid development & protein changes during ripening, reasons for longer coagulation times, stir times, reasons for no add'l cook/scald times, and keeping curds separate for an open cheese body.

3. Informative & thoughtful historical content.

Reviews 1-1 of 1