Bleu D'Auvergne *Third of a Pound*

Bleu D'Auvergne, Third of a Pound

Bleu d'Auvergne is one of the oldest blue cheese recipes on record, and it is still made in the same straightforward way. The paste is semi soft, not spreadable but supple, with a flavor more intense than a Fourme d'Ambert and less fierce than a Roquefort.

Why you'll love it

• Pasteurized cow's milk — from France, set with animal rennet
• A historic recipe — one of the oldest blues still in production
• Middle of the road intensity — stronger than Fourme, gentler than Roquefort
• Semi soft paste — springy and supple rather than runny
• An all around crowd pleaser — broad enough to satisfy a whole table

How to enjoy Crumble it over a steak straight from the pan, or mash it into butter for a compound that will ruin you for plain bread. It also belongs in a blue cheese dressing with buttermilk and chives.

The reliable blue, the one that never argues, and the one that disappears first from a board.