d'Auvergne

The French gourmet cheese Bleu d'Auvergne has a wonderful aroma, a rich taste; the saltiness increases with the incidence of veining.

McNamara, Turner & Dutkiewicz - The Last Realm: Book One, Dragonscarpe (Book Review) 2008

"Charles-Alain de la Tour d'Auvergne," says she, and the smile had an impish twinkle to it.

Watershed 2010

Bleu d'Auvergne started life as an imitation of Roquefort, using cow's milk in place of sheep's milk.

McNamara, Turner & Dutkiewicz - The Last Realm: Book One, Dragonscarpe (Book Review) 2008

Old favorites (the ones I grew up on from the Lyons area): Saint-Marcellin and Saint-Felicien; Reblochon; Cantal and Saint-Nectaire (from Auvergne where we used to spend the summer); and Roquefort, Bleu d'Auvergne, Fourme d'Ambert (all blue cheeses).

Say Cheese: Meet Sebastien Tavel 2010

The hole in my gut was as neat and handy as a wound can hope to be, and thirty years earlier would have been right in a fortnight, but now it turned angry, no doubt from the strain imposed by my frustrating half-dalliance with Madame de la Tour d'Auvergne, damn her wanton ways.

Watershed 2010

And thus, the gourmet cheese Bleu d'Auvergne was born.

McNamara, Turner & Dutkiewicz - The Last Realm: Book One, Dragonscarpe (Book Review) 2008

The French gourmet cheese Bleu d'Auvergne has a wonderful aroma, a rich taste; the saltiness increases with the incidence of veining.

The 101 Test Is Here!! Steven Barnes 2009

And thus, the gourmet cheese Bleu d'Auvergne was born.

The 101 Test Is Here!! Steven Barnes 2009

Bleu d'Auvergne started life as an imitation of Roquefort, using cow's milk in place of sheep's milk.

Enter the Bibliomancer: A new career for the CodePoet ZenMondo Wormser 2007

Bleu d'Auvergne started life as an imitation of Roquefort, using cow's milk in place of sheep's milk.

The 101 Test Is Here!! Steven Barnes 2009