| A description of the many quality cheeses to be | | | | on hay in the summer months. It is a versatile |
| found in the Auvergne region of France. From | | | | cheese and can be used for example in |
| Bleu D'Auvergne to Cantal this article covers the | | | | omelettes, salads, soups, truffade (a traditional |
| history, manufacture and taste of the great | | | | Auvergne dish made with sliced potatoes) and |
| Auvergne cheeses. | | | | cheese fondues. |
| If you love cheese then you will undoubtedly be | | | | The production of St. Nectaire is limited to 70 |
| interested, and perhaps surprised, to learn that | | | | towns located in the volcanic Monts Dore region. |
| one of the major areas for quality cheese | | | | Farm produced St. Nectaire is labelled with an oval |
| production in Europe can be found in the | | | | green sticker, and the dairy produced version by |
| Auvergne region of France. Yes, no less than five | | | | a square green sticker. As with Cantal the |
| cheeses have been granted AOC (Appelation | | | | traditional farm versions use un-pasteurised milk |
| d'Origine Controlee) status in the Auvergne, a | | | | and the commercial dairy version uses pasteurised |
| figure un-matched by any other region of France. | | | | milk both from the Salers breed of cow. The |
| The principal cheeses are: Bleu d'Auvergne, Cantal, | | | | farmhouse St. Nectaire is firmer than the mass |
| St. Nectaire, Fourme d'Ambert and Salers. | | | | produced version. One significant difference |
| Each of these five cheeses has gained PDO | | | | between farm and factory produced St. Nectaire |
| (Protected Designation of Origin) accreditation, | | | | is that the farms must use milk from a single |
| guaranteeing products of the highest quality. PDO | | | | herd of cows whereas the dairies are not |
| identifies products whose character is linked to a | | | | restricted and are permitted to use milk from |
| particular region and each product is regularly | | | | several different herds. This can have a great |
| analysed to ensure that they continue to meet | | | | effect on the taste. The herds dine on the rich |
| the required standards. Since 1992 PDO has been | | | | mountain flora found at heights of over 1000 |
| recognised at a European level. | | | | metres. Good St. Nectaire will have a nutty, fruity |
| Bleu d'Auvergne is probably one of the great blue | | | | flavour and is best accompanied by a hearty |
| cheeses of the world. Milder than the more | | | | Bordeaux to complement the tangy finish. |
| famous Roquefort, it has been made since the | | | | Fourme d'Ambert is a very mild blue cheese, less |
| mid 1900's in the traditional manner from cows | | | | well known than Roquefort or Bleu d'Auvergne, |
| milk. The blue veins were traditionally formed by | | | | but is nevertheless a fine all round cheese. |
| the addition of mould from crushed rye bread. | | | | According to legend this cheese was in production |
| Today, the veins are created by the addition of | | | | at the time of the Druids and the Gauls and its |
| penicillin Roquefort and later pierced with wire. The | | | | main market soon became the town of Ambert |
| cheese is then placed at the entrance to one of | | | | whose town hall is in the shape of a circle, like the |
| the many caves found in the area for ripening. | | | | cheese itself. Made from cows milk Fourme |
| Today, production is limited to six dairies and only | | | | d'Ambert has a musty scent, but its flavour is |
| one farm, which manufacture over 6,000 tonnes | | | | mild and creamy. To appreciate the lighter flavour |
| per year. Great to eat in salads or by itself, good | | | | of this cheese it is best enjoyed simply with a |
| Bleu d'Auvergne has a firm but creamy texture | | | | crust of bread or as dessert course accompanied |
| and should spread easily onto bread or crackers. | | | | by a sweet wine such as Sauternes. |
| Other great dishes to use Bleu d'Auvergne include | | | | Salers completes the set of Auvergne AOC |
| 'Blue Cheese Potatoes Au Gratin' and 'Pear and | | | | cheeses. Another product of the Cantal region, it |
| Blue Cheese Tart', best washed down with a | | | | is the only Auvergne cheese that is not factory |
| sweet wine, montbazillac or sauternes for | | | | produced (as well as farm produced). It is made |
| example, to counteract the somewhat salty | | | | using un-pasteurised milk from (as you would |
| aftertaste. | | | | expect) the Salers breed during the summer |
| Cantal cheese is defined according to its age; | | | | pastures (15th April to 15th November). As such |
| Cantal jeune (young - ripened from 30 to 60 | | | | cheese production must take place twice a day |
| days), Cantal entre-deux (medium - ripened from | | | | as soon as the cows have been milked. It is |
| 90 to 210 days) and Cantal vieux (mature - | | | | another ancient cheese estimated to have been |
| ripened for over 240 days). Younger Cantal has a | | | | produced in this region for over 2000 years. It is |
| mild, buttery flavour whilst more mature versions | | | | a firm cheese with a fruity flavour said to be at |
| have been likened to cheddar, although Cantal has | | | | its best after maturing for nine months. |
| a softer texture. The cheese (and the region) | | | | Cheese heaven! If you would like to experience |
| gets its name from the highest peak in the | | | | the great Auvergne cheeses at first hand, and |
| region, the 'Plomb du Cantal' at over 6,000 ft. and | | | | appreciate their diversity of form and flavour, you |
| has been produced for over 2000 years. Two | | | | can embark on the cheese road - in French, the |
| types of Cantal are produced. Cantal Fermier, is | | | | 'Route des Fromages A.O.C. d'Auvergne'. Follow |
| made from un-pasteurised milk and is farm | | | | the brown 'Route des Fromages' signs to nearly |
| produced. Cantal Laitier is made from pasteurised | | | | 40 gourmet stops to learn about and enjoy all of |
| milk and is the main commercial dairy | | | | the cheeses of this beautiful region. |
| mass-produced version. Both types use milk from | | | | Happy tasting! |
| the Salers breed of cow. The cows are fed solely | | | | |