If Roquefort is the 'King of Blues' then our Bleu d'Auvergne is the Prince.
It is often called the cow's milk version of Roquefort.
Though both were developed early in the 19th century, are currently AOC protected, and made with a similar recipe, the difference lies in milk type, region and intensity. This blue, made from pasteurized cow's milk, is mellow and meaty, taking its name from the region of origin while Roquefort is a spicy sheep from down south. So while he may not be the life of the party, well balanced salt and spice makes d'Auvergne a perfect companion for cooking or for winding down with some Barsac dessert wine.