Entrecôte with a blue cheese sauce

Entrecôte au Bleu d'Auvergne

Pommard, one of the greats from Bourgogne.

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The "Bleu d'Auvergne" (literally translated as "Blue of Auvergne") is a blue cheese from the Auvergne area - center of France. It is creamier than Roquefort, with a pronounced deep flavor (if extra matured). It's perfect for warm or cold sauces (salads). But of course, it can be eaten just as it is.