Bleu D'Auvergne is a protected name of origin, (AOC) cheese from the Auvergne region in France. It is a cows milk blue cheese. It was first produced in the 1850s by a farmer in the Massif Centrale, an area of France consisting of mountains and rich volcanic soil. It is first aged in cellars for one or two months before it is wrapped in foil and aged for an additional month. Bleu D'Auvergne has a strong aroma and sharp taste but is less pungent than many other blue cheeses. It is less salty and creamier than Roquefort and uses cows milk instead of ewe's milk. It has an off-white colored interior with an uneven spread of blue veins. Its well balanced sharp flavor makes it a very versatile ingredient for many dishes.