Bleu d'Auvergne ≈200g

Granted AOC in 1975, this pasteurized cow's milk blue has been made since the middle ofthe 19th century, when a peasent trying to make Roquefort, forced
mould in his curds with a needle.

Milder though, it resulted in a strong, pungent, creamier cheese.

Suggested pairing: Cahors red wine