You wouldn't be wrong if you thought Bleu d' Auvergne AOC was a Roquefort but made with cow's milk instead of ewe's milk. Essentially it was developed from the same recipe & the same techniques as Roquefort & is made using the same mould Penicillium roqueforti. However since 1975, when it received its AOC status, Bleu d' Auvergne has been adored in its own right France & the world over.