Bleu d’Auvergne is a fairly modern French cheese, first made in the 1850's, named after its place of origin, in the Auvergne region of South-Central France.
It’s original maker Antoine Roussel conducted many experiments to determine how best to mould blue cheeses. The recipe was originally a mixture of curdled milk and rye bread mould. This combination created a wonderful veining and the pricking of the cheese curd with a needle helped to aerate the cheese and encourage mould growth. These two techniques are still used in production today.
La Société Laitière de Laqueuille have been producing high quality, traditional, local cheeses since 1949. Bleu d’Auvergne is a PDO protected cheese so it can only be produced, processed and prepared in the area between Puy de Dôme and Cantal, with ingredients from that area. The moulds for the cheese still come from and are cultivated on bread.