Small Mountain Blue - 250g

It was born in the middle of the 19th century, from the nature and passion of a local boy. At that time, a farmer from Auvergne thought of seeding 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 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 to keep them cool throughout the journey.