Bleu d’Auvergne (Auvergne)

This creamy, rich blue cheese takes its style from Roquefort, but the heavier texture from the cow’s milk gives it a more fatty element, which is great for cooking. It is often seen as a good addition to the cheeseboard as there is strength but not bitterness. If partnered with the Cheddar-style hard cheeses or even the Gruyère styles it doesn’t overpower, but rather adds a minerality to cut through the heavier weightiness of the cheeses.