Bleu d’Auvergne is amongst our favourite cheeses. It’s creamy, semi-hard, moist, powerful, pungent and not too salty. It was created around 1850 in France when a farmer combined cow milk curd with the mould of rye bread. He also noticed that the cheese benefits from increased aeration using needles (similar to the process used when making Stilton cheese). Nowadays Bleu d’Auvergne is a Protected Designation of Origin (PDO), just like the other excellent cheeses from that region (for example Saint-Nectaire and Cantal).
For some reason Bleu d’Auvergne combines extremely well with cod. We tried other combinations, experimented with adding butter, cream or crème fraîche but we always return to this one. It’s a tribute to both the fish and the cheese.
The combination may be very specific; wine pairing is not too difficult. In general a fairly present, white wine will be great choice. Could be a Verdejo from Spain, a mildly oaked Chardonnay or a glass of your favourite white wine. No reason to open a bottle of Chablis; the flavours are too bold for a really elegant wine.
What You Need
- Skinless Cod Loin
- Bleu d’Auvergne (preferable mature)
- Olive Oil
What You Do
Heat a heavy cast iron skillet through and through, add olive oil, dry the cod with kitchen paper and fry on the firm side (where the skin used to be) until it’s nice and golden. Flip the fish, reduce the heat and start adding chunks of cheese. It will melt, but make sure you still have these blue bits in there. Baste the fish with the melting cheese. Check the cuisson of the cod (the fish must be opaque and flaky) and serve on a warm plate.