History

In the mid 19^th century, Bleu d’Auvergne was born out of the passion of a farmer working 40km west of Clermont-Ferrand. He came up with the idea of taking the blue mould that formed on rye bread and adding it to milk then piercing the blocks of curd with a needle. The air that entered the tunnels finished the job.

Bleu d’Auvergne’s rich and rustic taste is down to the fact that these traditional production and refining techniques have been preserved for over 150 years …

But who “invented” Bleu d’Auvergne ?