Blue is the colour… check out these cow’s milk alternatives to Roquefort
Monks first began making this cow’s milk cheese in the 14th century. Today, it has a prestigious Appellation d’Origine Contrôlée and is crafted largely in the Dauphiné region. Uncooked, unpressed and, with its marbled blue veining, truly delicious.
This blue cheese is, as its name suggests, proudly produced in the rural Auvergne region. Fairly poky but also creamy, which makes it great when crumbled into sauces for pasta dishes.
BLEU DE GEX
Made from unpasteurised milk in the Jura and Ain regions of eastern France, Bleu de Gex is another semi-soft AOC fromage that benefits from the addition of the Penicillium roqueforti mould. Creamy, crumbly with a fine yellow rind.
From France Today magazine
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Lead photo credit : Bleu du Vercors Sassenage. Photo credit © Damouns, Wikimedia
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