Bleu de la Chataigneraie

1. History

Bleu de la Chataigneraie is a traditional farm cheese from Auvergne, produced by artisans like GAEC Cantournet Bertrand in Cantal. It belongs to the line of Auvergne blue-veined cheeses, made to valorize raw cow's milk from local pastures. Though recently created, it is recognized for its farm craftsmanship without protected designation.

2. Physical characteristics

This cheese comes in a cylindrical tomme shape, about 20 cm in diameter and weighing around 2.5 kg. Its paste is ivory to cream-colored, supple and melting, with a pronounced blue-gray marbling. The rind is thin, natural, ivory to light brown in color.

3. Taste profile

On the nose, it releases a characteristic blue cheese aroma with creamy, slightly fruity notes. In the mouth, it offers a melting texture and balanced, typified flavors blending the piquancy of marbling with smooth creaminess. It is a harmonious blue, neither too salty nor too bitter, ideal for blue cheese enthusiasts.

4. Production zone and period

Primarily produced in the Cantal department in Auvergne by local farms like Contournet. It uses raw cow's milk from surrounding pastures. Production follows the cows' lactation cycle, mainly in spring and summer.

5. Certification

Bleu de la Chataigneraie is a raw milk farm cheese without official AOC, AOP, or IGP certification. It benefits from recognition of its artisanal and local production. Its farm status ensures authentic traditional know-how.