Auvergne, a region of long cheese tradition, saw the birth of the Blue of Auvergne in the middle of the XIXe century. About 1845 an Auvergne peasant had the idea of sowing white cheeses with a blue mold coming from rye bread and then piercing his cheese with a needle so that the air penetrating through these holes would allow these molds to develop. Little by little other Auvergnats used this process and their cheeses thus elaborated became very famous.
The Bleu d'Auvergne, has a very assertive character. Its combining taste and digestive qualities. It is particularly appreciated at last of meals. It also brings a note of originality to certain dishes: soufflés, salads, meats, pasta, savory pies and pancakes. As an aperitif, it can be served in canapé (it is then worked in ointment with butter).