This cheese draws its aromatic power, its melting texture and all the intensity of its flavour from the heart of the Auvergne mountains and their volcanic soil. Its particularity is that it is salted by hand and matured slowly. Recognised as a AOP cheese in 1975, Bleu d'Auvergne has acquired an undeniable reputation. Its melting and unctuous side gives it a unique character which improves according to its refining or its temperature. Today, this cheese delights lovers of affirm and fragrant flavours.