Finding Inspiration Outside the Recipe Box with Bleu d’Auvergne

We know—not everyone loves blue cheese—but we believe this piquant blue deserves more play in the kitchen. (And if you’re tried-and-true blue and ravenous for more, read our guide, Blue Cheese 101.)

We’re revisiting some classic cheeses and looking to chefs to help us get out of our recipe rut. While blue cheese is a favorite crumbled on burgers and salads, it has a lot more sometimes unrealized potential in recipes. Mac and cheese, grilled cheese, pizza—we love you. But sometimes, we need something different.

About Bleu d’Auvergne

Bleu d’Auvergne is a blue-veined French cheese hailing from the region that bears its name in the south-western corner of the country. It is made from cow’s milk and was developed in the 1850s by the French cheesemaker Antoine Roussel.

The strong, pungent cheese has less of a salty bite than other blues, with a creamer texture and taste. It is frequently used in dressings for salad, and in baked pastas. Many people also favor Bleu d’Auvergne as a counterpoint to sweeter dessert wines, like Sauternes or robust and rich reds, like porter.  

There are an estimated 1,450 dairy farmers behind the making Bleu d’Auvergne PDO cheese, 11 operators, six dairies and five producers all recognized by the PDO, which is in charge of designing and monitoring compliance within the rules set out by the National Institute of Designations of Origin. 

Bleu d’Auvergne is one of Europe’s newer cheeses, originating from the volcanic region of Auvergne in France in the 19th century. The classic go-to for this rich, creamy, salty-spicy cheese is salad, but the possibilities are endless.  While cheesecakes and souffles are famous for their cheese, using a blue cheese is an unexpected twist.

Bleu d’Auvergne Recipes

While cheesecakes and souffles are famous for their cheese, using a blue cheese is an unexpected twist.

Mini Bleu Souffle Cups

Serves 12 

Leslie Dabney cooks for Instagram, TV and live events, and published the cookbook “Take Me to the Vineyard,” which pairs farm fresh food with farm fresh wine. She loves distinctive, flavorful dishes that anyone can make. She says that she often reaches for Bleu d’Auvergne for its “unique flavor and surprising versatility.” 

Ingredients:

6 teaspoons extra-virgin olive or vegetable oil
12 large eggs
1/4 cup milk (not skim)
Kosher salt and ground black pepper, to taste
About 1 cup crumbled Bleu d’Auvergne
1/4 cup chopped fresh flat-leaf parsley
1 tbsp. chopped fresh thyme leaves
1 tbsp.  chopped fresh dill
1/4 cup chopped fresh chives

Preheat the oven to 350°F, with a rack in the center position. Pour ½ teaspoon of the oil into each cup of a 12-cup muffin tin. Place the oiled tin in the oven to preheat for 10 minutes.
Meanwhile, in a large bowl, whisk together the eggs, milk, and a pinch each of salt and pepper.
Carefully remove the pan from the oven and evenly distribute the blue cheese and fresh herbs among the muffin cups. Pour in the egg mixture, filling each cup evenly. Return to the oven and bake until puffed and just starting to brown on top, 15 to 18 minutes.
Allow the soufflés to cool for 5 to 10 minutes (they will fall) before turning them out onto a cutting board and serving either warm or at room temperature.

Blue Cheese Cheesecake with Candied Walnuts

Makes 12 servings (1 10-inch cheesecake)

Melanie Underwood, founder of Gather Culinary, insists that this cheesecake is even for people who aren’t blue cheese lovers. “The cheese’s sharp salty flavor is mellowed by the cream cheese,” she says. “I love serving this after dinner as an alternative to dessert or a cheese course. Please make sure all of your ingredients are at room temperature though!”

Ingredients for Crust:

1 ¼ cups all-purpose flour

1 tbsp. granulated sugar

½ tsp. sea salt

½ cup cold butter, cut into 1 inch pieces

3-4 tbsp.  very cold water

Ingredients for Cheesecake:

1 pound cream cheese

1 pound Blue d' Auvergne, crumbled

1 cup heavy cream

5 large eggs

1 teaspoon dry mustard powder

½ teaspoon Diamond kosher salt

½ teaspoon ground black pepper

½ teaspoon hot sauce, such as Tabasco

1 - 10 inch springform pan

Ingredients for Candied Walnuts:

3 tablespoons (42 g) unsalted butter

3 tablespoons (45 g) light brown sugar

1 cup (160 g) coarsely chopped walnuts

1 teaspoon ground cumin

¼ teaspoon cayenne pepper

To make the Crust:

Preheat the oven to 350 F 

In the bowl of a food processor combine the flour, sugar, and salt. Pulse once or twice to combine, Add the butter and pulse until the mixture resembles coarsely ground cornmeal and no large pieces of butter remain visible. Add 3 tablespoons of the water and pulse until the mixture just comes together (if you pinch a piece of dough it will easily hold together and no dry bits remain). If it isn't easily holding together, add the remaining 1 tablespoon water. 

Remove from the food processor. Using your fingers, pinch off small pieces of dough and place them all over the bottom of the springform pan. Using the palm of your hand or the bottom of a glass, gently press the dough into the bottom of the pan. Chill for 30 minutes. Place the pan in the oven and bake for 18-20 minutes or until lightly golden and firm, but not hard to the touch. Remove from the oven and let it cool completely. 

To make the Cheesecake:

Lower the oven temperature to 325. 

In the bowl of an electric mixer, using the paddle attachment, mix the cream cheese and blue cheese on medium speed until softened, scraping down the sides, the paddle and underneath the paddle, frequently, for about 2 minutes. With the mixer on low, pour in the heavy cream in a slow steady stream and mix just until combined.. Add in the eggs, one at a time and mix just until combined. Stir in the dry mustard powder, salt, pepper, and hot sauce. 

Wrap the springform pan with 2 large pieces of foil to prevent the water from seeping into the pan when baking in the water bath. . Place the springform pan in a large roasting pan. Pour the batter over the crust and level with a small offset spatula. Place in the oven and pour almost boiling water into the roasting pan, coming up about halfway on the sides of the springform pan. Bake for about 1 hour, until the cheesecake is firm to the touch. 

Remove from the oven and remove the cheesecake from the water bath. Remove the plastic wrap or foil from the springform pan. Gently run a paring knife or small offset spatula around the inside edges of the pan to loosen the cheesecake from the sides. Allow to cool to room temperature and then place in the refrigerator for at least 8 hours. 

To unmold: Gently run a paring knife or small offset spatula around the inside edges of the pan to loosen the cheesecake from the sides. Release the latch on the springform pan and then lift the ring straight up. Wrap and refrigerate until ready to serve.

To serve: When ready to serve, plate each slice individually and top with about 1 tablespoon of candied walnuts.

To make the Candied Walnuts:

In a large sauté pan over medium heat, combine the butter and brown sugar and cook until the mixture is melted and combined well. Stir in the walnuts and continue cooking 3-4 minutes, occasionally stirring until the walnuts are lightly toasted. Add the cumin and cayenne and cook for another minute. Remove from the heat and spread on a parchment lined baking sheet; and allow to cool completely.