Small Mountain Blue - 250g

It was born in the middle of the 19th century, from nature and the passion of a local child. At that time, an Auvergne farmer thought of inoculating curdled milk with the blue mold that formed on rye bread and then puncturing it with a needle.

The air penetrating the frames did the rest, the first Bleus d'Auvergne were going to see the light of day.

Today it is mainly made in the south of Puy-de-Dôme and the north of Cantal on these volcanic soils which have rich soil.

The little mountain blue is softer than its big brother the Bleu d'Auvergne, it still retains a marked blue taste combined with a very creamy texture.

All our fresh products are sent in specially designed insulated packages including cooling gels allowing them to be kept cool throughout the journey.