Bleu d’Auvergne

“Bleu” is the French generic term for veined cows’ milk cheese, normally semisoft and mostly from upland areas in the Jura and Massif Central. Bleu d’Auvergne is pale and creamy with dark blue marbling throughout. It has a clean sharp flavor. Bleu des Causses is similar, yet stronger and saltier. The popular Bleu de Bresse is creamy and milder with a hint of spice. (258)