|Bleu d'Auvergne Cheese, Cahors 2008|
We were disappointed.
A salad combining lettuce and fruit demands a bold counterpart like blue cheese or a savory pairing like bacon to bring out its full flavor.
Bleu d'Auvergne, a relatively new French cheese with roots in the 1850s, is robust and pungent, but creamier and less salty than other blue cheeses. As its name suggests, it originates in the Auvergne, a region of south central France just northeast of the Midi-Pyrnees. When I last visited the latter region, I purchased my first wedge (above).
I used my Bleu d'Auvergne in a salad of regional walnuts and apples, purchased at the market in Cahors. I served it with a main dish of chicken roasted with onions and rosemary and a glass of pear cider, although I understand it also mates well with the black wine of Cahors, which was also an option.
Learn more about Bleu d'Auvergne here and here. I buy it whenever I find it, which is not very often, sad to say, unless I happen to stumble upon a cheese shop that sells something other than Wisconsin cheese.