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 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 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 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 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 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 is a soft, creamy, spreadable, double-cream blue cheese with a slightly milder and less salty flavour than other blue cheeses.
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 is a round, flat, semi-firm cheese with a soft, milky taste. The rind is edible, though it can be gritty.