BLUE D'AUVERGNE (LB)

The creamy texture is perfect for melting over a steak, and the sharp, salty flavor lingers just long enough. Definitely worth trying if you like bold blues.

I love how the volcanic Auvergne character comes through — it's bold and earthy, with a creamy crumble that melts on the tongue. Kept well for weeks in my cheese drawer, which is rare for a blue.

The cow's milk makes this so much milder than a sheep's milk blue, but it still has that full-bodied punch I want. I've been crumbling it over warm baguette all week and it holds up beautifully.