[1] It is made from cow's milk,[2] and is one of the cheeses granted the Appellation d'origine contrôlée from the French government.

[2] After several failed tests, Roussel discovered that the application of rye bread mold created the veining, and that pricking the curd with a needle provided increased aeration.

[2] The increased oxygenation enabled the blue mold to grow in the pockets of air within the curd.

It is then aged for approximately four weeks in cool, wet cellars before distribution, a relatively short period for blue cheeses.

Bleu d'Auvergne is often used in salad dressings and pasta seasonings, and it is also a good cheese for snacking.