Origin
: Auvergne.Il was born in one day of 1854 when a peasant
auvergnat had the idea to sow his curd using a mushroom
which he had seen developing on rye bread. Little by little,
others auvergnats used the process and manufacture became
that of the area. Four weeks of refining in darkness in
fresh and wet cellars confers on this cheese its force and
its consistency. This cheese with the cow's milk, pertaining
to the category of the spotted pastes, is presented in a
cylindrical form. The big sizes weigh from two to three
kilogrammes; smallest sizes weighing one kilogramme, 500
grams or 350 grams. The blue of Auvergne is produced at
the heart of the Central Solid mass, covering the departments
of Puy-de-Dome and Cantal as well as in some adjacent communes
and covered by the Label of origin.
The
origin of this cheese goes up to the beginning of the 19th
century, when it was produced in the high volcanic ground
of the Central Solid mass. Its reputation reached Paris
quickly, where its praises were sung in 1879 by the singer
of cabaret Francisque Bethol. In March 1975 the Blue of
Auvergne obtained the label of origin. The zone in which
the Blue of Auvergne produced is a geographical unit characterized
by its volcanic and granitic grounds, rich in trace elements,
and with a hard climate. This gave birth to a very specific
type of flora. The single character of the Blue of Auvergne
is reinforced by the use of developed penicillium produced
in the area of Auvergne. The traditional methods of production
are employed, the very fine veins, the elasticity of its
paste distinguish Blue of Auvergne fromother blue-veined
cheeses.
Recherche
The
origin of this cheese goes up to the beginning of the 19th
century, when it was produced in the high volcanic ground
of the Central Solid mass. Its reputation reached Paris
quickly, where its praises were sung in 1879 by the singer
of cabaret Francisque Bethol. In March 1975 the Blue of
Auvergne obtained the label of origin. The zone in which
the Blue of Auvergne produced is a geographical unit characterized
by its volcanic and granitic grounds, rich in trace elements,
and with a hard climate. This gave birth to a very specific
type of flora. The single character of the Blue of Auvergne
is reinforced by the use of developed penicillium produced
in the area of Auvergne. The traditional methods of production
are employed, the very fine veins, the elasticity of its
paste distinguish Blue of Auvergne fromother blue-veined
cheeses.