Sunday, April 15, 2018

Bleu d'Auvergne

People say to me:

"You write one of the most influential cheese blogs on the Internet and yet in over 1,900 posts you have yet to write a single one of them about the greatest of all cheeses, Bleu d'Auvergne!"

To which I reply:

"You think this is a cheese blog?"

"Isn't it?" They ask trepidatiously.

"No." I say.

"Are you sure about that?" They ask, nodding their head slowly and looking piercingly into my eyes.

"Which cheeses do you think I've influenced?" I ask, trying to make the proverbial silk purse and because the idea of me having influence is strangely irresistible.

"Well certainly not Bleu d'Auvergne!" They cry hotly.

Fair enough.

Bleu d'Auvergne is a cows' milk French blue cheese on the more creamy, less salty side. It is so good that I can't even, I, it's impossible to, just, well, really, it's all too, I don't know, I mean, well, it's, well, whew. I think you get the picture.

Also it's not even very expensive.

In Paris when they have just two or three cheeses on some cafe menu one of them is almost always Bleu d'Auvergne.

"Why is that?" One asks.

Because they know what they're doing in those Paris Cafes. They really know what they're doing!

"So should I have some of this Bleu d'Auvergne?" One asks.

"Have you taken my advice on these matters before?" I inquire curiously.

"Of course." One says excitedly. "You are one of the most influential cheese bloggers on the Internet!"

"Wow." I say. 


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