Bleu d’Auvergne Cheese © Denzil Green Bleu d’Auvergne is a blue cheese made in the Auvergne region in central France. It is a cream-coloured cheese with streaks of blue in it. It is spicy but not sharp tasting, and milder than Roquefort blue cheese. The crust gets sticky as it ages. There may also be…
Auvergne Cheeses
Brebis du Lavort Cheese
Brebis du Lavort Cheese is a soft, creamy cheese made from raw sheep’s milk. It has a sweet, nutty taste and is so soft that its centre sinks in a bit.
Cantal Cheese
Cantal Cheese is a semi-firm cheese made from cow’s milk from up to three different breeds of cattle. There are both pasteurized milk and raw milk versions. Well-aged ones can be used for grating.
Fourme d’Ambert Cheese
Fourme d’Ambert cheese is a French blue cheese. It is creamy, with a milder and less salty taste than many other blue cheeses. Various tasters have detected anise, nuts and mushroom in the taste.
Fourme de Montbrison Cheese
Fourme de Montbrison is a firm blue cheese from Auvergne, France with a slightly rough, orangish-reddish rind made in a tall, cylindrical shape. Inside, it is supple and pale yellow.
Gaperon Cheese
Gaperon is a hard cheese with a spongy, supple texture made in Auvergne, France. A white velvet mould mottled with grey and blue patches grows on the hard rind.
Saint Agur Cheese
Saint Agur is a soft, creamy, spreadable, double-cream blue cheese with a slightly milder and less salty flavour than other blue cheeses.
Salers Cheese
Salers is a semi-firm French cheese made from raw milk from Salers cattle owned by the cheesemaker in the Cantal region of Auvergne, France.
St-Nectaire Cheese
St-Nectaire cheese is a round, flat, semi-firm cheese with a soft, milky taste. The rind is edible, though it can be gritty.