Bleu de Planèze

1. History

Bleu de Planèze is a relatively recent cheese, made in Saint-Flour in the Cantal department, Auvergne. It is named after the Planèze de Saint-Flour, an iconic volcanic rock formation in the region. Though its exact creation date is unspecified, it draws from 19th-century Auvergnat blue cheese techniques, like seeding with Penicillium roqueforti.

2. Physical characteristics

This blue-veined cheese comes in a cylindrical shape weighing about 2 to 3 kg, similar to Auvergne blues. Its paste is white to ivory with evenly distributed blue-green veining and openings the size of wheat to corn grains. The texture is melting, creamy, and fine, typical of uncooked, unpressed varieties.

3. Taste profile

Bleu de Planèze delivers an intense, characteristic taste, balanced with pronounced blue notes, undergrowth, and wild mushroom aromas. Its flavor is generous and rustic, with a surprising melting creaminess. It evokes the earthy scents of Auvergnat pastures.

4. Production zone and period

Primarily produced in Cantal around Saint-Flour, this cheese is tied to the volcanic Planèze terroir. It uses milk from cows in Auvergne zones with significant grazing for optimal quality. Production follows traditional dairy cycles, mainly spring and summer.

5. Certification

Bleu de Planèze lacks specific AOP or AOC certification, unlike Bleu d'Auvergne labeled in 1975. It has earned awards like gold at the 2014 General Agricultural Competition. Production follows high-quality artisanal methods.