About: Bleu d'Auvergne

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Wikipedia Article About Bleu d'Auvergne on Wikipedia Bleu d'Auvergne is a French blue cheese, named for its place of origin in the Auvergne region of south-central France. It is made from cow's milk, and is one of the cheeses granted the Appellation d'Origine Contrôlée from the French government. It originated in south central France and is a blue cheese made from cow's milk with a strong taste. It is less salty, moist and pungent than other blue cheeses and is used as pasta garnish, salad dressing, and goes well with red or sweet wines.

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rdfs:label	Bleu d'Auvergne
rdfs:comment	Wikipedia Article About Bleu d'Auvergne on Wikipedia Bleu d'Auvergne is a French blue cheese, named for its place of origin in the Auvergne region of south-central France. It is made from cow's milk, and is one of the cheeses granted the Appellation d'Origine Contrôlée from the French government. It originated in south central France and is a blue cheese made from cow's milk with a strong taste. It is less salty, moist and pungent than other blue cheeses and is used as pasta garnish, salad dressing, and goes well with red or sweet wines. Bleu d'Auvergne is a French blue cheese, named for its place of origin in the Auvergne region of south-central France. It is made from cow's milk, and is one of the cheeses granted the Appellation d'Origine Contrôlée from the French government. 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.
sameAs	dbr:Bleu_d'Auvergne
dcterms:subject	French Food Glossary French cheeses Blue cheese Cow's-milk cheeses Blue cheeses dbkwik:resource/ytOicz4Ur-Fw5g1Kk1i5Ng== dbkwik:resource/oFLZaLaizIeka5-7aQRysA==
dbkwik:cheese/prop...iPageUsesTemplate	dbkwik:resource/lhlXMmm2sxneO7Iv3Ig4CA== dbkwik:resource/ms4-Q-9FhSgleJHK4OAZNg== dbkwik:resource/RdGeywXijeEHjrVGPwVHRQ==
abstract	Wikipedia Article About Bleu d'Auvergne on Wikipedia Bleu d'Auvergne is a French blue cheese, named for its place of origin in the Auvergne region of south-central France. It is made from cow's milk, and is one of the cheeses granted the Appellation d'Origine Contrôlée from the French government. It originated in south central France and is a blue cheese made from cow's milk with a strong taste. It is less salty, moist and pungent than other blue cheeses and is used as pasta garnish, salad dressing, and goes well with red or sweet wines. Bleu d'Auvergne is a French blue cheese, named for its place of origin in the Auvergne region of south-central France. It is made from cow's milk, and is one of the cheeses granted the Appellation d'Origine Contrôlée from the French government. Bleu d'Auvergne is of relatively recent origin, discovered in the mid-1850s by a French cheesemaker named Antoine Roussel. 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. 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. It allowed the mold to enter the curd and encouraged its growth. 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.

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