Emperor's Blue Mountain Cheese - 250g

It was born in the mid-19th century, from the nature and passion of a local boy. At that time, a farmer from Auvergne came up with the idea of ​​inoculating curdled milk with the blue mold that formed on rye bread and then piercing it with a needle.

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

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

The little mountain blue is milder than its big brother, Bleu d'Auvergne, but it still retains a strong blue flavor combined with a creamier texture.

All our fresh produce is shipped in specially designed insulated packages that include cooling gels to keep it fresh throughout the journey.