Bleu d'Aoste
A blue-veined cheese, sharp and creamy, made in the Aosta Valley
The Aosta Valley is best known for fontina. It also produces a blue cheese: Bleu d’Aoste. It is a blue-veined cheese, made by traditional methods.
A blue with character
Bleu d’Aoste has more character than many other blue cheeses. Its paste is well veined with blue. It is creamy and smooth.
On the palate, the sharpness of the blue comes through first. Then come notes of hazelnut and butter, sometimes a slight hint of caramel.
Tasting it
Look at the rind first. It is slightly moist, sometimes covered with a fine bloom. Then cut a small piece and let it melt in your mouth. The aromas develop gradually.
What to serve it with
- As an aperitif, with a few walnuts, raisins and fresh bread.
- In cooking, in a salad, a quiche or a savoury tart.
- With fruit, such as figs or pears, at the end of a meal.
- With a red wine that is fruity and fairly tannic, such as a wine from Savoie or south-west France.
Where to buy it
Bleu d’Aoste can be found at cheese shops, delicatessens and some supermarkets. The cheesemonger will be able to recommend a piece to suit your taste.
