Bleu d'Auvergne

A cow's milk blue from the Auvergne. Tradition credits its creation in the 19th century to a local cheesemaker who seeded his curds with mould from rye bread. It is creamy, moist and generously veined, with a bold, salty, spicy flavour and a buttery richness underneath. A great cooking blue, and excellent in a walnut salad.