Bleu d'Auvergne

Of all the 'blue' cheeses, one I really enjoy is Bleu d'Auvergne - although I have not tried them all, I should hasten to add. And many of them, such as this one, have their own AOC status.

Although I am very happy to eat it as it, I think it is also great in a quiche - the above is a 'leek and bleu' quiche I invented when I suddenly found that I was serving an evening meal for vegetarians in my B&B and my menu was for carnivores.