Président® Le Blue
“Blue” is an awfully generic term for the diverse cheeses that fall within this category, as each has its own unique texture and flavor profile. I find this blue from Auvergne, a mountainous region in central France, to have a softer, less pungent quality. Its flavor is influenced by the region’s rich, volcanic soil, which provides slightly spicy and somewhat nutty notes. I recommend crumbling it into grain or lentil salads, melting it on tartines, or using it to add richness to baked goods and pasta dishes.