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Cheese from France, Massif Central
Cow milk, raw, thermised or pasteurised, is seeded with Penicillium roqueforti and set with rennet at 30–34 °C. The curd is cut, stirred until each grain has a thin skin, and drained in moulds without pressing; then it is salted all over and pierced once. It ripens bare in humid cellars, and blue-green veins grow along the air channels; it may be sold from day 28.
| Cow milk | Raw, thermised or pasteurised; protein standardisation is banned[bleu-cdc-2017] |
| Penicillium roqueforti | Seeding is done with cultures of it[bleu-cdc-2017] |
| Other cultures of bacteria, yeasts and moulds | Only cultures shown to be harmless by use[bleu-cdc-2017] |
| Rennet | [bleu-cdc-2017] |
| Salt and calcium chloride | [bleu-cdc-2017] |
| Starter | Penicillium roqueforti cultures; other bacteria, yeast and mould cultures may be added |
Total time across the recorded steps: 56 days
What changes: Milk is held at 6–14 °C for at least 4 h, with or without cultures added
On farms, the milk of at most two milkings is used and renneted within 16 h of the oldest milking instead. Output: pre-ripened milk.
Microbes at work in this step
cultures may be added at this stage
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Cow milk, raw, thermised or pasteurised, is seeded with Penicillium roqueforti and set with rennet at 30–34 °C. The curd is cut, stirred until each grain has a thin skin, and drained in moulds without pressing; then it is salted all over and pierced once. It ripens bare in humid cellars, and blue-green veins grow along the air channels; it may be sold from day 28. Made in 8 steps over 56 days. The longest step, hold cold until day 28, takes at least 28 days (Ministère de l'agriculture 2016) and runs at 0–6 °C (Ministère de l'agriculture 2016). Penicillium roqueforti and Lactococcus and Streptococcus, the predominant bacteria during ripening do most of the fermenting.
| Main step | at least 28 daysSet[bleu-cdc-2017] | Hold cold until day 28 |
|---|---|---|
| Temperature | 0–6 °CSet[bleu-cdc-2017] | Hold cold until day 28 |
| Acidity | pH 4.9–5.1 → 6.11Measured[trieu-cuot1983] | Ripen bare in a humid cellar |
Bleu d'Auvergne is a cow-milk blue, unlike Roquefort, which uses sheep milk. Its grains are stirred until they skin over, so they stay apart in an unpressed curd. A single piercing then lets air in so the blue can grow through the mass.
The paste starts acid, near pH 5, and becomes less acid as the mould grows, reaching about pH 6.2 by two months in one study. Freezing the milk, curd or fresh cheese and modified-atmosphere storage are banned; those are product rules, not safety limits. The milk may be raw, thermised or pasteurised. Where it is raw, ANSES advises pregnant women, young children, people over 65 and people with weak immunity not to eat such a cheese, because of Listeria, Salmonella and enterohaemorrhagic E. coli.
Every number is labelled with how it is known. How this atlas is made
Bleu d'Auvergne appeared in the mid-19th century in the Puy-de-Dôme, west of the Monts d'Auvergne. It began on farms and spread to dairies in the second half of that century, helped by Antoine Roussel, who introduced piercing. The ministry of agriculture defined it in 1934, and it became an appellation d'origine in March 1975 It was long an alternative to Cantal for small producers who had too little milk to make a Cantal wheel.
