Little Mountain Blue - 250g

It was born in the middle of the 19th century, from the nature and passion of a local child. At that time, a farmer from Auvergne came up with the idea of inoculating curdled milk with the blue mold that was forming on rye bread and then piercing it with a needle.

The air penetrating the frames did the rest, the first Bleus d'Auvergne were about to see the light of day.

It is made nowadays mainly in the south of Puy-de-Dôme and the north of Cantal on these volcanic soils which have a rich soil.

The little mountain blue is softer than its big brother Bleu d'Auvergne, it still retains a marked taste of blue combined with a very creamy texture.

All our fresh products are sent in specially designed isothermal packages including cooling gels allowing them to be kept cool throughout the journey.

Reference: 414743

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between 13-11-2026 and 16-11-2026  with  DHL Express