Thursday, November 1, 2012

Cantorel Bleu d'Auvergne: Il est très crème

     Cantorel Bleu d'Auvergne was first crafted by a cheese maker named Antoine ROUSSEL, about forty km to the west of Clermont-Ferrand in a town called Auvergne. He came up with the idea to put artificial holes in the cheese so that a blueish green mold would grow in it. He called this technique "pricking" and it was adopted by many cheese makers in Auvergne. Cantorel Bleu d'Auvergne is made of pasteurized cow's milk. It is now made in Saint Flour but still in Auvergne. It has a salty, creamy taste but isn't too sharp. It goes well with nuts and raw mushrooms or simply on a cheese plate served with a tawny port. Depending on how mild it is, a sweet wine like Jurancon.

J'ai n'aim pas ce fromage. Il est crémeux, mais je n'aime pas le goût de mold. Il est salée et douce et facile à étaler. 
Ce n'ést pas mon fromage préféré.

"Bleu D'Auvergne." Portal of the French Cheese Community. Ile De France, n.d. Web.                                                                               <>.

"Google Images." Google Images. N.p., n.d. Web. 01 Nov. 2012. <>.,i:69

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