Bleu D'auvergne (+/- 1.3kg)

Description:

It appeared in the middle of the 19th century. His discovery is original: inspired by cheeses of irregular quality and poorly sold that turned blue in the cellars, Antoine Roussel, farmer of Auvergne, tried to reproduce this blueness by harvesting the mould of rye bread that was preserved with cheese. The blue brings to the cheese a particular pleasant and tasty taste. Its "raw and wild" character allows it to be used without complex cheese platter as in cooking, crumbled in salads or melted.Founded in 1949 in Fournols in Puy-de-Dome, the Livradois cheese company specializes in the traditional manufacture of Auvergne cheeses. The site of Fournols is 1000 meters above sea level in the heart of the Livradois Forez Regional Natural Park, and employs a hundred people.

Ingredients:

Pasteurized cow's MILK (99.7%), salt (0.24%), rennet (0.03%), ferment (including MILK) and refining including Penicillium roqueforti (0.02%) MILK of French origin. Quantities vary depending on the season.