These cheeses with often pronounced flavours all have mould inside, which forms colourful veins from blue to emerald green. Some moulds occur naturally in ripening cellars, for others the curds are mixed with strains of mould. Blue cheeses ripen from the centre, so the outside of the cheese is generally white without veins.

Export Fromage - Fromages à pâte persillée - Bleu d'Auvergne BLEU D'AUVERGNE AOP

Bleu d’Auvergne has a yellow-orange rind with a white down. The cheese itself is moist and shiny. It also has green mould which develops in the cavities. Its flavours are mainly salty with aromas of blue cheese and mushroom. It is a strong cheese.

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Cheese Export - Fourme d'Ambert FOURME D'AMBERT AOP

Fourme d’Ambert is a blue cheese. Its grey rind hides an ivory cheese with little blue marks. Fourme d’Ambert is slightly salty and has the characteristic flavour of blue cheese, a powerful taste.

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Cheese export - Roquefort ROQUEFORT AOP

Roquefort is the most famous cheese in the world! Its ivory surface is very moist. It comes wrapped in aluminium. It has many cavities in which Penicillium roqueforti develops, which gives the cheese its powerful salty aromas with subtle notes of sheep’s milk.

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