Pronunciation: [bleuh doh-VEHRN]
Semihard cow's-milk blue cheese from southern France. To develop the blue veining, the milk used is inoculated with Penicillium roqueforti, the same mold used for producing roquefort, gorgonzola and stilton. Once the cheese forms, thick needles are used to pierce it to allow air in and encourage mold growth. Small wheels of Bleu D'Auvergne are aged for at least 2 weeks, larger wheels for a minimum of 4 weeks. This cheese has a yellowish gold rind and an ivory interior with blue-green veins. The texture is moist, creamy and slightly crumbly; the flavor is buttery with a mild spiciness that develops with age. See also cheese.
From The Food Lover's Companion, Fourth edition by Sharon Tyler Herbst and Ron Herbst. Copyright © 2007, 2001, 1995, 1990 by Barron's Educational Series, Inc.