Last night at Bar Centrale, the cheese : wine ratio was definitely in favour of the wine. No matter, we still managed to squeeze in a few morsels of Comte, Garrotxa, Pierre Robert and my old friend, Blue d'Auvergne.
Ah, Blue d'Auvergne. You old standby. Discovered in the mid-1850s by cheesemaker Antoine Roussel, who realized that rye bread mold created the blue veining, which prickled the cow's milk cheese curd and improved aeration. Today, Blue d'Auvergne is aged for approximately four weeks in cool, wet cellars, a relatively short period for blue cheeses.
Blue d'Auvergne is a regular feature on my cheeseplates, especially when I'm in Toronto. We've been together a long time, B d'A and I. Which is funny and touching, considering that my friend Kate made her own Blue d'Auvergne discovery last night. I've only known Kate for 4 years but, like B d'A, I feel like I've known her forever.
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