Tom wrote:
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> Terrine au Bleu d'Auvergne: pork meat, poultry liver, Bleu d'Auvergne
> (i.e., bleu cheese), eggs, milk, pepper, ascorbic acid, sodium nitrite
> (commercial product (i.e., not freshly made) in a glass jar, room
> temperature storage/consumption)

Chenin indeed, demi-or-less-sec. A Jasnieres would do well, I think,
or maybe a Montlouis. I'd stay away from the really highly pedigreed,
I think you could find a good but not extraordinary match.

Bleu d'Auvergne ranges from the insipid to the wonderful, usually
very creamy cows milk cheese.

-E