{"product_id":"bleu-d-auvergne","title":"Bleu d’Auvergne","description":"\u003cp\u003e\u003cb\u003eBleu d’Auvergne\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eThe Dairy, Farm, Animals \u0026amp; Maker\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eBleu 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.\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eIts 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.\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eLa Société Laitière de Laqueuille has 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.\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eFlavour Profile\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eBleu d’Auvergne is a creamy and rich blue cheese with a delicate, wet and open texture and medium strong flavour, with earthy, rustic undertones.\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eSummary\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eBleu d’Auvergne is aged for 4-10 weeks and is made with pasteurised cow’s milk and traditional rennet.\u003c\/p\u003e","brand":"Pata Negra","offers":[{"title":"Default Title","offer_id":49674171416858,"sku":"","price":2.8,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0413\/2939\/3832\/files\/bleu-d-auvergne-cheese.jpg?v=1727537214","url":"https:\/\/www.cambridgecheese.com\/products\/bleu-d-auvergne","provider":"The Cambridge Cheese Company","version":"1.0","type":"link"}