Cheeses of the Auvergne and Cantal

There are 40 AOC approved cheeses in France. The Auvergne has five of these, more than any other region in France. The five are:- Cantal, St.Nectaire, Bleu d'Auvergne, Fourme d'Ambert and Salers.

Cheeses are products of which the Cantal and the Auvergne can be justifiably proud. "Cantal" cheese is internationally famous and is a hard cheese with a distinctive flavour. It is similar in texture to British hard cheeses. It was originally made in the "burons" high in the mountains but this method has effectively now disappeared. It can be purchased with different times of maturity ("jeune", "entre deux", and "vieux") and, consequently, strength of taste. Definitely a genuine taste of the Cantal not to be missed.

“Salers” cheese is similar in appearance to Cantal but has to be made under very strict rules concerning the time and place of collecting of the cow's milk. It is a very subtle tasting cheese and is not as readily available as Cantal.

Other well known and excellent AOC cheeses from the Auvergne are "St.Nectaire" and "Bleu d'Auvergne". St.Nectaire is a softer more rubbery textured cheese with a pleasant not too strong taste. Bleu d'Auvergne is a classic strong tasting blue cheese. A more "creamy" blue cheese is Fourme d'Ambert.

As well as the five AOC cheeses the Auvergne has a number of less well acclaimed cheeses. One worth particular note is "Gaperon". This cheese is made with cow's milk and contains garlic and pepper. In other words it is a cheese with a pronounced strong taste (we have seen advice saying "lovers should resist").

Goats milk cheeses are made in many parts of the Auvergne and are readily available locally ("Les fromages de chèvre").

What to drink with Auvergne Cheeses?

Not surprisingly red wines of the Côtes d'Auvergne are recommended with all Auvergne cheeses. Since Côtes d'Auvergne red wines are light and fruity the recommendation doesn't seem universally appropriate to us. However, some alternative recommendations are also given locally. With Cantal cheeses a Chinon wine (or other light red from the Loire) is recommended; with St.Nectaire a St.Emilion; with Bleu d'Auvergne a heavyweight Cahors wine or a (sweet) dessert wine; and with Fourme d'Ambert a glass of port!