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Bleu d'Auvergne Definition # 222
Moist, crumbly blue cheese produced in the lower-central region of France. Produced with either raw or pasteurized cows milk, Bleu d'Auvergne is slightly tart and spicy, but has a good balance of salt. This blue is perfect in salads, with nuts, mushrooms, or tossed into hot pasta.
Entry Type:  Cheese Language:  French Alias / Translation:  None available Parent:  cheese Photos:  1 photo | Add your photo Recipes Using This Entry:  None available Contributors To This Entry: danapickell ryansnyder Food Encyclopedia Tools: Add a new entry Discuss this entry Edit this entry Encyclopedia FAQ Request removal of this entry View history for this entry	About The Food Encyclopedia: The content for the Foodgeeks.com Food Encyclopedia is completely edited and maintained by you, the Foodgeeks.com user. You may add a new entry or change any of the entries found here. The more effort any food geek spends on the encyclopedia, the better it will be for the entire Foodgeeks.com community.