Bleu d’Auvergne is an upasteurised, cow's milk blue cheese from the Auvergne in Central France. It has an ivory-coloured paste with blue-green veins going through it, and a natural rind which is light brown and should be slightly sticky. The cheese is sometimes dubbed the cow’s milk version of Roquefort, though it is much smoother, creamier and more buttery in texture. It has a strong aroma and on the palate it is grassy, herbaceous, salty and a little spicy.
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