In a continuing effort to identify substitutes for the soon-to-be forbidden Roquefort, I sampled another French blue from the Wine Spectator list this week, Blue d’Auvergne. A raw, cows milk blue from south central France, it is creamy, rich and smooth with just a hint of saltiness. It lacks the heavy blue veining and tang of Roquefort, with more sweetness than bite. It is an excellent “gateway” blue for those who may not appreciate stronger flavors. 

Blue d’Auvergne works well with sweeter wines like port of course, and we also enjoyed it with a white Côtes du Rhône. For a more interesting pairing, try it with fruit and a dark Belgian-style ale like North Coast‘s Brother Thelonious.

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