Bleu d'Auvergne is a semi soft French blue cheese named after its place of origin in the Auvergne region of south-central France. The cheese is sometimes attributed as a cow’s milk version of Roquefort (although it is much creamier and buttery). It was awarded AOC status in 1975, Bleu d'Auvergne is creamy ivory colour, dotted with blue-green mould due to the Penicillium roqueforti which gives the cheese its typical bluish-green veins. It is aged for minimum 4 weeks, by which time the cheese showcases its assertive flavours and smooth texture. The rind is moist and sticky unveiling a soft paste with a grassy, herbaceous, and (with age) spicy, peppery, salty, pungent taste.