Would Bleu d’Auvergne have existed without Antoine Roussel, a native of Auvergne who went to Rouen to do an internship in a pharmacy? This is the boy to who discovered the secret to developing the taste of blue moulds, which he perfected in 1854 and which has been shared among producers. One and half centuries later, this blue-veined cow’s milk cheese continues to delight lovers of strong, fragrant taste.