Map of Blue Cheese Production Areas of France

Map created by @lacxrxThe map above shows where various French Blue Cheeses are made. Below is some more detail about some of them:

Here are some of the blue cheese names from the map:

1. Roquefort – One of France’s most famous blue cheeses, Roquefort is made from sheep’s milk and aged in the natural Combalou caves of Roquefort-sur-Soulzon. It has a strong, tangy flavor and a creamy, crumbly texture.
2. Bleu d’Auvergne – Originating in the Auvergne region, this blue cheese is made from cow’s milk and has a moist, creamy texture with a spicy and earthy taste.
3. Bleu des Causses – Similar to Roquefort but made with cow’s milk, this cheese is aged in limestone caves in the Causses region, which gives it a milder, slightly nutty flavor.
4. Fourme d’Ambert – A milder blue cheese with a cylindrical shape, Fourme d’Ambert is creamy and less sharp, often enjoyed with fruits or dessert wines.
5. Fourme de Montbrison – Similar to Fourme d’Ambert but with a distinct flavor from the Montbrison region, this cheese is creamy, with a slightly sweet, earthy taste.
6. Bleu de Bresse – A creamy blue cheese from the Bresse region, it’s mild and buttery, often compared to a milder version of Roquefort.
7. Bleu de Gex – Known as Bleu de Gex Haut-Jura, this cheese is from the Jura region, made with raw cow’s milk and has a creamy, nutty flavor with slight bitterness.
8. Bleu des Vosges – This blue cheese from the Vosges region has a mild flavor and creamy texture, with earthy notes due to its unique aging process.
9. Bleu des Basques – Made from sheep’s milk in the Basque region, this blue cheese has a rich, robust flavor with hints of the Pyrenees terroir.
10. Bleu de Corse – Also known as Corsican Blue, this cheese from Corsica has a strong, sharp flavor due to its sheep’s milk base and extended aging process.
11. Bleu du Vercors – From the Vercors region, this cheese has a mild, creamy flavor and is made from cow’s milk.
12. Bleu de Bonneval – Produced in the Savoie region, it’s known for its mild, creamy flavor, often enjoyed with white wines.
13. Bleu du Queyras – A unique blue cheese from the Queyras region, it’s characterized by a creamy, subtle flavor.
14. Lavaldenas – A lesser-known blue cheese with regional flavor, likely with a mild and creamy profile.
15. Bleu du Dévoluy – Made in the Dévoluy area, this cheese has a creamy texture and subtle blue flavor.
16. Bleu du Val d’Aillon – This cheese from Val d’Aillon in Savoie has a mild flavor and creamy texture.
17. Bleu de Mont-Cenis – Produced in the Mont-Cenis area, it’s a blue cheese with a distinctive, sharp taste.
18. Pavé Bleu – A blue cheese with a milder profile, often cube-shaped (hence “pavé”).
19. Bleu des Bauges – Another cheese from the Savoie region, with a subtle, creamy flavor.
20. Tignard – From the region of Tignes, it has a unique flavor profile influenced by the alpine terroir.

Each of these cheeses is unique to its region, showcasing local production techniques and distinct flavors influenced by the milk type (sheep, cow, or goat) and the specific environment where they are aged.

How is Blue Cheese Made?

Blue cheese is made through a specific process that involves adding cultures of mold to create the characteristic blue or green veins. Here’s a simplified breakdown of the process:

1. Milk Selection

• Blue cheese can be made from cow, sheep, or goat milk, depending on the type of blue cheese. The milk is often pasteurized but can be raw, depending on local regulations and traditions.

2. Adding Starter Cultures and Rennet

• The milk is warmed, and bacterial starter cultures are added to help develop flavor. These bacteria acidify the milk, which is essential for curd formation.
• Rennet, an enzyme, is then added to the milk to coagulate it, forming curds (solid part) and whey (liquid part).

3. Curd Cutting

• Once the milk has coagulated, the curds are cut into small pieces to release more whey. The size of the curds can affect the final texture of the cheese.

4. Adding Penicillium Mold

• The distinctive blue or green mold, often Penicillium roqueforti or Penicillium glaucum, is added to the curds. These molds are responsible for the blue veins and the unique flavor and aroma of blue cheese.
• The mold can be mixed directly into the milk or added to the curds after they form.

5. Draining and Salting

• The curds are drained of excess whey and are often salted. Salt acts as a preservative and enhances the flavor. Salt can also be added to the surface of the cheese during the aging process.

6. Molding and Piercing

• The curds are placed into molds to form the cheese’s shape. At this stage, the cheese is often left to age.
• To create the signature blue veins, the cheese is “pierced” with long needles, which allow oxygen to enter the cheese and activate the mold cultures. This oxygen exposure allows the mold to grow inside the cheese, creating the characteristic blue-green veins.

7. Aging

• Blue cheese is aged in a cool, humid environment, which helps develop the flavor and texture. Caves or temperature-controlled rooms are often used.
• During aging, the mold cultures grow, creating the complex, tangy, and earthy flavors associated with blue cheese. The duration of aging varies; longer aging generally results in a stronger flavor.

8. Packaging

• Once the cheese has reached the desired flavor and texture, it is packaged and ready for distribution. Some blue cheeses, like Roquefort, are traditionally wrapped in foil to retain moisture and prevent over-drying.

Flavor Profile

The result is a cheese with a unique taste profile: sharp, tangy, and often creamy, with the mold providing a slightly pungent, earthy flavor. Different types of blue cheese have varying levels of intensity, creaminess, and saltiness, influenced by the type of milk used, the mold strain, and the aging process.

Blue cheese production is both an art and a science, with small adjustments in technique and environment leading to a wide range of flavors, textures, and aromas.