From Provence, Bleu d’Auvergne is of relatively recent origin, discovered in the mid-1850s by a French cheesemaker named Antoine Roussel. Roussel noted that the occurrence of blue moulds on his curd resulted in an agreeable taste, and conducted experiments to determine how veins of such mould could be induced. After several failed tests, Roussel discovered that the application of rye bread mould created the veining and that pricking the curd with a needle provided increased aeration. It allowed the mould to enter the curd and encouraged its growth. Subsequently, his discovery and techniques spread throughout the region. The cheese is less salty and more buttery than many blue cheeses. Made with unpasteurised milk and animal rennet.