Cantal Cheese is a cheese made in the Cantal region in the south of Auvergne, France. It is a semi-firm cheese, but hard by French norms. Cantal Cheese is made from cow’s-milk from up to three different breeds of cattle, one of which is Salers cattle. There are both pasteurized and unpasteurized versions. Cantal Fermier,…
Auvergne Food
Fourme de Montbrison Cheese
Fourme de Montbrison is a firm cheese with a slightly rough, orangish-reddish rind made in a tall, cylindrical shape. Inside, it is supple and pale yellow. It has a mild taste with less hint of salt than many other cheeses. Some people think they taste nuts and mushrooms in the flavour. It is made throughout…
Gaperon Cheese
Gaperon is a cheese made in Auvergne, France. It is a hard cheese, but with a spongy, supple texture, moulded into a dome shape,(like an igloo.) The average size is 3 inches (7 1/2 cm) tall and the same wide, weighing approximately 10 oz (300 g.) A white velvet mould mottled with grey and blue…
Saint Agur Cheese
Saint Agur Cheese © Denzil Green Saint Agur is a soft, creamy, spreadable, double-cream blue cheese with a slightly milder flavour than other blue cheeses. Less salty tasting than Roquefort, it is made from pasteurized cow’s milk enriched with a good deal of cream, enough for it to qualify as double-cream, and aged for at…
Salers Cheese
Salers is a farmhouse version of Cantal cheese. Cantal is made in Auvergne, France; Salers is a small village within the Cantal production zone. Salers is like Cantal in almost every way, Cantal is the “commercial, industrial version” made with pasteurized cow’s milk. Saler is made with unpasteurized cow’s milk only from Salers cattle owned…
St-Nectaire Cheese
St-Nectaire Cheese is made in Auvergne, France, in 72 districts in total in the Cantal and Puy-de-Dôme départmentes. The cheese has a soft, milky taste. The average cheese weight is 3 1/2 pounds (1.6 kg), for which about 12 US quarts (12 litres) of milk are needed to make it. There are two versions of…