Bleu d'Auvergne, a full flavored raw cow's milk blue cheese, hails from Auvergne in the south central part of France. Similar to Roquefort, the famous sheep milk blue from this region, Blue D'Auvergne is made in a traditional style, only using cow milk instead of the regionally popular sheep milk. Created in the 1850s by Antoine Roussel, Blue D'Auvergne features abundant veining, a dense, creamy paste, and herbaceous, grassy flavors. This cheese pairs very well with dessert wines, such as Sauternes.
