The Auvergne: A Cheese Lover's Paradise

Bleu d'Auvergne: The Mild Blue Marvel

Bleu d'Auvergne is one of the world's great blue cheeses, known for its milder flavor compared to the more famous Roquefort. This cheese has been crafted since the mid-19th century using traditional methods from cow's milk. Originally, the blue veins were formed by adding mold from crushed rye bread, but today, penicillin Roquefort is used, and the cheese is pierced with wire to create the veins. The cheese is then aged in the region's natural caves. Currently, production is limited to six dairies and one farm, producing over 6,000 tonnes annually. Bleu d'Auvergne is perfect for salads, spreads, and dishes like Blue Cheese Potatoes Au Gratin and Pear and Blue Cheese Tart. Pair it with a sweet wine like Montbazillac or Sauternes to balance its salty aftertaste.

Cantal: The Versatile Veteran

Cantal cheese is categorized by its age: Cantal Jeune (young, aged 30-60 days), Cantal Entre-Deux (medium, aged 90-210 days), and Cantal Vieux (mature, aged over 240 days). Younger Cantal has a mild, buttery flavor, while mature versions resemble cheddar but with a softer texture. Named after the Plomb du Cantal, the highest peak in the region, this cheese has been produced for over 2,000 years. There are two types: Cantal Fermier, made from unpasteurized milk on farms, and Cantal Laitier, made from pasteurized milk in commercial dairies. Both types use milk from the Salers breed of cow, which graze on hay during the summer. Cantal is versatile and can be used in omelets, salads, soups, truffade (a traditional Auvergne dish with sliced potatoes), and cheese fondues.

St. Nectaire: The Nutty Delight

St. Nectaire production is limited to 70 towns in the volcanic Monts Dore region. Farm-produced St. Nectaire has an oval green sticker, while dairy-produced versions have a square green sticker. Farm versions use unpasteurized milk, while commercial versions use pasteurized milk, both from Salers cows. Farmhouse St. Nectaire is firmer and must use milk from a single herd, affecting its taste. The cows graze on rich mountain flora at over 1,000 meters. Good St. Nectaire has a nutty, fruity flavor and pairs well with a hearty Bordeaux.

Fourme d'Ambert: The Mild Blue

Fourme d'Ambert is a mild blue cheese, less known than Roquefort or Bleu d'Auvergne but still a fine cheese. Legend says it was produced during the time of the Druids and Gauls. Made from cow's milk, it has a musty scent but a mild, creamy flavor. Enjoy it with a crust of bread or as a dessert course with a sweet wine like Sauternes.

Salers: The Ancient Artisan

Salers is the only Auvergne cheese not factory-produced. Made from unpasteurized milk from Salers cows during summer pastures (April 15 to November 15), production occurs twice daily right after milking. This ancient cheese has been produced for over 2,000 years. It is firm with a fruity flavor, best after maturing for nine months.

The Route des Fromages A.O.C. d'Auvergne

For those eager to experience these exceptional cheeses firsthand, the "Route des Fromages A.O.C. d'Auvergne" offers nearly 40 gourmet stops. Follow the brown "Route des Fromages" signs to explore and savor the diverse flavors of this beautiful region.

Happy tasting!

Interesting Stats

• France produces over 1,200 varieties of cheese, with Auvergne contributing significantly to this diversity. Source: French Ministry of Agriculture
• The global cheese market is expected to reach $164.55 billion by 2027, growing at a CAGR of 3.5% from 2020. Source: Grand View Research
• The average French person consumes about 26.8 kg of cheese per year, making France one of the highest cheese-consuming countries in the world. Source: Statista

Sources

• French Ministry of Agriculture
• Grand View Research
• Statista

# The Auvergne: A Cheese Lover's Paradise

If you're a cheese enthusiast, you might be surprised to learn that one of Europe's premier regions for high-quality cheese production is the Auvergne in France. This region boasts an impressive five cheeses that have been granted AOC (Appellation d'Origine Contrôlée) status, a distinction unmatched by any other French region. These cheeses are Bleu d'Auvergne, Cantal, St. Nectaire, Fourme d'Ambert, and Salers. Each of these cheeses has also earned PDO (Protected Designation of Origin) accreditation, ensuring their exceptional quality and unique regional character.

## Bleu d'Auvergne: The Mild Blue Marvel

Bleu d'Auvergne is one of the world's great blue cheeses, known for its milder flavor compared to the more famous Roquefort. This cheese has been crafted since the mid-19th century using traditional methods from cow's milk. Originally, the blue veins were formed by adding mold from crushed rye bread, but today, penicillin Roquefort is used, and the cheese is pierced with wire to create the veins. The cheese is then aged in the region's natural caves. Currently, production is limited to six dairies and one farm, producing over 6,000 tonnes annually. Bleu d'Auvergne is perfect for salads, spreads, and dishes like Blue Cheese Potatoes Au Gratin and Pear and Blue Cheese Tart. Pair it with a sweet wine like Montbazillac or Sauternes to balance its salty aftertaste.

## Cantal: The Versatile Veteran

Cantal cheese is categorized by its age: Cantal Jeune (young, aged 30-60 days), Cantal Entre-Deux (medium, aged 90-210 days), and Cantal Vieux (mature, aged over 240 days). Younger Cantal has a mild, buttery flavor, while mature versions resemble cheddar but with a softer texture. Named after the Plomb du Cantal, the highest peak in the region, this cheese has been produced for over 2,000 years. There are two types: Cantal Fermier, made from unpasteurized milk on farms, and Cantal Laitier, made from pasteurized milk in commercial dairies. Both types use milk from the Salers breed of cow, which graze on hay during the summer. Cantal is versatile and can be used in omelets, salads, soups, truffade (a traditional Auvergne dish with sliced potatoes), and cheese fondues.

## St. Nectaire: The Nutty Delight

St. Nectaire production is limited to 70 towns in the volcanic Monts Dore region. Farm-produced St. Nectaire has an oval green sticker, while dairy-produced versions have a square green sticker. Farm versions use unpasteurized milk, while commercial versions use pasteurized milk, both from Salers cows. Farmhouse St. Nectaire is firmer and must use milk from a single herd, affecting its taste. The cows graze on rich mountain flora at over 1,000 meters. Good St. Nectaire has a nutty, fruity flavor and pairs well with a hearty Bordeaux.

## Fourme d'Ambert: The Mild Blue

Fourme d'Ambert is a mild blue cheese, less known than Roquefort or Bleu d'Auvergne but still a fine cheese. Legend says it was produced during the time of the Druids and Gauls. Made from cow's milk, it has a musty scent but a mild, creamy flavor. Enjoy it with a crust of bread or as a dessert course with a sweet wine like Sauternes.

## Salers: The Ancient Artisan

Salers is the only Auvergne cheese not factory-produced. Made from unpasteurized milk from Salers cows during summer pastures (April 15 to November 15), production occurs twice daily right after milking. This ancient cheese has been produced for over 2,000 years. It is firm with a fruity flavor, best after maturing for nine months.

## The Route des Fromages A.O.C. d'Auvergne

For those eager to experience these exceptional cheeses firsthand, the "Route des Fromages A.O.C. d'Auvergne" offers nearly 40 gourmet stops. Follow the brown "Route des Fromages" signs to explore and savor the diverse flavors of this beautiful region.

Happy tasting!

### Interesting Stats

- France produces over 1,200 varieties of cheese, with Auvergne contributing significantly to this diversity. [Source: French Ministry of Agriculture](https://agriculture.gouv.fr)
- The global cheese market is expected to reach $164.55 billion by 2027, growing at a CAGR of 3.5% from 2020. [Source: Grand View Research](https://www.grandviewresearch.com/industry-analysis/cheese-market)
- The average French person consumes about 26.8 kg of cheese per year, making France one of the highest cheese-consuming countries in the world. [Source: Statista](https://www.statista.com/statistics/454354/per-capita-consumption-of-cheese-in-france/)

### Sources

- [French Ministry of Agriculture](https://agriculture.gouv.fr)
- [Grand View Research](https://www.grandviewresearch.com/industry-analysis/cheese-market)
- [Statista](https://www.statista.com/statistics/454354/per-capita-consumption-of-cheese-in-france/)