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Styled around Bleu d’Auvergne from south, central France. A fairly high moisture blue made with quite high fat milk which helps advance a creamy texture. All blue tends to be high in salt at around 2.2% but when mature it’s almost impossible to tell as the flavour develops into a salty/sweet combination with a distinctive steely blue note to finish.
Styled around Bleu d’Auvergne from south, central France. A fairly high moisture blue made with quite high fat milk which helps advance a creamy texture. All blue tends to be high in salt at around 2.2% but when mature it’s almost impossible to tell as the flavour develops into a salty/sweet combination with a distinctive steely blue note to finish.
