What French blue cheese from the Auvergne region is made from cow's milk?

The French blue cheese from the Auvergne region made from cow’s milk is Bleu d’Auvergne.

Bleu d’Auvergne is a soft, veined cheese named for Auvergne in south-central France. Its blue-green marbling comes from Penicillium cultures, commonly Penicillium roqueforti or Penicillium glaucum. Cheesemakers pierce the curd so oxygen can enter and support the growth of the blue mold inside the cheese.

The cheese was developed in the mid-19th century by French cheesemaker Antoine Roussel. He observed that mold from rye bread could create attractive blue veining and discovered that needling the curd improved aeration. Modern producers generally use mechanical needling, followed by ripening in cool, humid cellars for at least about four weeks.

Bleu d’Auvergne received French Appellation d’origine contrôlée protection in 1975. It is easy to confuse with Roquefort, but Roquefort is made from sheep’s milk. Gorgonzola is Italian, while Fourme d’Ambert is another Auvergne blue cheese made from cow’s milk.