When terrine rhymes with soil This terrine offers a particular richness of taste thanks to the Auvergne blue. Blue cheeses have an intense flavor, which are distinguished by their “marbled” texture. These bluish spots and reflections that can be seen in the paste are obtained thanks to the seeding of a microscopic fungus. During ripening, the artisan cheesemonger prickles, creating holes to aerate the dough and allow the blue to develop through the presence of oxygen. Bleu d'Auvergne is one of the strong blues, with a persistent bouquet. Its texture is crumbly and brittle, but at the same time very buttery. It is a cheese with a powerful taste that embodies all the delicacy of the Auvergne region.