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Bleu d'Auvergne (15 Ounce) by igourmet.com |
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No copies available |
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B0000D9MTO |
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igourmet |
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This blue from southeastern France is creamier than Roquefort owing to the fact that it is made from cow's milk rather than sheep's. The terrain near Auvergne is craggy and desolate and thus better suited to raising sheep than cows. Even so, the region manages to produce enough cow's milk to eke out its small annual production of Bleu d'Auvergne. Bleu d'Auvergne is great crumbled on a tossed salad. You should also try a small piece on a slice of apple for a beautiful, healthy midday snack. Made from unpasteurized milk |
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http://bookmooch.com/B0000D9MTO |
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