If Roquefort is the assertive “King of the Blues“, then even-tempered Blue d’Auvergne is the Prince. A rustic treasure hailing from Central France, this rich cow’s milk is strong and meaty, the perfect companion to a nice *Sauterne.
Of all the cheese selections out there, blue cheese is still a favourite. Be it your everyday Danish blue, Cambazola, Roquefort, Gorgonzola or Stilton, it will always make its way onto my cheese board.
Any blue cheese is tasty to me, especially hand-crafted kinds, but lately I’ve been seeing more and more varieties pop up at the deli section of many grocery stores & specialty cheese shops. Some I’m not so familiar with. They all taste slightly different and are from various locations. Thought I’d research some of them for those who are interested on the link below.
Blue Cheese for newbies:
*Sauternes, 40 miles (65km) south of Bordeaux city, is a village famous for its high-quality sweet wines – perfect pairings to go with a good strong blue.
Do you have a favourite?
Photos: d king