Bleu d'Auvergne is of relatively recent origin, discovered in the mid-1850s by a French cheesemaker named Antoine Roussel. Roussel noted that the occurrence of blue molds on his curd resulted in an agreeable taste, and conducted experiments to determine how veins of such mold could be induced. After several failed tests, Roussel discovered that the application of rye bread mold created the veining, and that pricking the curd with a needle provided increased aeration. It allowed the mold to enter the curd and encouraged its growth. Subsequently, his discovery and techniques spread throughout the region.
Today, bleu d'Auvergne is prepared via mechanical needling processes. It is then aged for approximately four weeks in cool, wet cellars before distribution, a relatively short period for blue cheeses.
Bleu d'Auvergne has a strong and pungent taste, but to a lesser extent than other blue cheeses; it is less salted, with a creamier and more buttery taste and a moister texture. Some recipes also use a weaker form of mould, Penicillium glaucum, to create the blue veins, rather than the Penicillium roqueforti used in Roquefort and other blue cheeses.
Bleu d'Auvergne is often used in salad dressings and pasta seasonings, and also it is a good cheese for snacking. Sweet wines such as dessert - style riesling and sauvignon blanc or strong, robust red wines are commonly recommended to accompany it as well as rich, dark beer such as English barleywine or American porter, which have both the sweetness and bold flavor required to balance the cheese.