A French blue cheese made from cow's milk, which has been granted AOC status.

It is of relatively recent origin, developed in the mid-1850s by a French cheesemaker named Antoine Roussel. He noted that the occurrence of blue moulds on his curd resulted in an agreeable taste, and conducted experiments to determine how veins of such mould could be induced. After several failed tests, he discovered that the application of rye bread mould created the veining and that pricking the curd with a needle provided increased aeration. His discovery and techniques then spread throughout the region. Today, Bleu d'Auvergne is prepared via mechanical needling processes and aged for approximately 4 weeks in cool, wet cellars before distribution, a relatively short period for blue cheeses.

Bleu d'Auvergne has a strong and pungent taste, but to a lesser extent than other blue cheeses, being less salted and having a creamier and more buttery taste and a moister texture. Some recipes also use a weaker form of mould, Penicillium glaucum, to create the blue veins, rather than the Penicillium roqueforti used in Roquefort and other blue cheeses.