Laveze Bleu D’Auvergne De Scey lb

If Roquefort is the assertive ‘King of Blues’ then our even-tempered Bleu d’Auvergne is the prince. Though both were developed early in the 19th century, are currently AOC-protected, and are 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 make d’Auvergne a perfect companion for cooking or for winding down with some Barsac dessert wine.