Bleu d’Auvergne
Glasses with Bleu d'Auvergne and Peach Balsamic Vinegar

Glasses with Bleu d’Auvergne and Peach Balsamic Vinegar


  • 100 g of bleu d’Auvergne
  • 15 centiliters of cream
  • 4 slices of Viande des Grisons (A type of French charcuterie. If you’re unable to get ahold of Viande des Grisons, any salty, cured meat will do) 
  • 2 small yellow peaches
  • 2 tbsp. balsamic vinegar
  • 4 sprigs of flat parsley
  • Salt and freshly ground pepper to taste


  • Start by preparing an unsweetened Crème Chantilly (whipped cream). Whisk the cream vigorously in a cold mixing bowl until stiff peaks are formed. Gently fold in crumbled Bleu d’Auvergne and place in the fridge to cool for 15 minutes. 
  • Finely mince the Viande des Grisons and set aside. 
  • Peel the peaches, remove the pit and cut into cubes.
  • In a skillet, melt the butter and add the diced peaches. Once they’ve caramelized, deglaze the pan with balsamic vinegar. Season the mixture with salt and pepper to taste.
  • To assemble the glasses, use a pastry bag or spoon to add a layer of Crème Chantilly to the bottom. Continue making layers, first with the peaches then the Viande des Grisons. 
  • Garnish with some parsley and serve chilled.

Serves: 4
Preparation time: 15 min
Cooking time: 2 min
Rest: 15 min
Difficulty level: Easy