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Home » Auvergne Cheeses

Auvergne Cheeses

Bleu d’Auvergne

Bleu d'Auvergne cheese

Bleu d’Auvergne is a cream-coloured blue cheese with streaks of blue in it. It is spicy but not sharp tasting, and mild.

Brebis du Lavort Cheese

Brebis de Lavort fromage 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

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 wedges

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 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 Cheese interior view

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 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 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 showing cross section

St-Nectaire cheese is a round, flat, semi-firm cheese with a soft, milky taste. The rind is edible, though it can be gritty.

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