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Bleu d'Auvergne (AOC 1975)

Blue cow"s milk cheese from the Auvergne coming in two sizes (10 or 20cm). Both cooperative and industrial versions are made; most of the production is pasteurised but a little is made of raw milk. Affinage takes a minimum of 4 weeks from the date of production for cheeses weighing over 1 Kg, and 2 weeks for the smaller size. Available all year.

If you enjoy cooking take a minute to look at ‘Simon Scrutton French Cookery Classes’ on Google – and learn how to make top class bistro-style dishes. Suitable for beginners upwards.

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bleu dauvergne cheese
bleu dauvergne cheese