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Bleu d'Auvergne -- raw or cooked?

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Bleu d'Auvergne -- raw or cooked?

yumyum | Feb 6, 2004 11:36 AM

I just tucked into some tasty stinky Bleu d'Auvergne and am puzzled by the big red sticker on the chunk that says RAW MILK -- the price/weight label also says it's "raw milk cheese imported from France". My cheese primer indicates this cheese is always pasteurized. It's cousin, Bleu de Causses is always unpasteurized. But, I trust my cheesemonger. What am I missing?

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