Bleu d'Auvergne is a French cheese from the Auvergne. Blue d'Aurvergne are small (2kg or 4-5lb) cheeses, made by inoculating the curd or sprinkling the surface with Penicillium glaucum mould. the Bleu d'Auvergne cheese is first washed, then dry-salt rubbed and pierced with needles to encourage mould to form.
Dowell, P., Bailey, A. (1980) The Book of Ingredients, Dorling Kindersley. ISBN 0718119150.