Auvergnese Cheeses

Bleu d'Auvergne is a French blue cheese made from raw cow's milk. It has characteristical veins dispersed throughout its body. The mold that forms in the cheese is a result of the production process - Bleu is pricked with long needles tha... READ MORE

Fourme d'Ambert is an unusually tall, round, blue cheese that is unpressed and uncooked, with a high fat content (50%). It's made from pasteurized or raw cow's milk and it is one of the oldest cheeses in France. On the exterior it has a d... READ MORE

Saint Agur is a French cheese originating from Auvergne, particularly the village of Beauzac. This rindless blue cheese is made with cow's milk, and it is typically left to ripen in cellars for 60 days. The flavors are sharp, spicy, and f... READ MORE

Cantal is a double pressed, semi-hard cow's milk cheese made in the Cantal region in France. The curd is pressed, matured and ground, and the granules are then salted, placed in moulds and pressed again to mature for at least 30 days in c... READ MORE

Bleu de chèvre is a traditional cheese hailing from Auvergne. This blue cheese is made from pasteurized or raw goat's milk. The rind is covered with ash, and underneath it the texture is soft and supple, with pockets of blue mold t... READ MORE

Saint-Nectaire is a semi-hard, double pressed farm cheese made in Auvergne from cow's milk and sold in the shape of a flat wheel. It must mature for at least six weeks on rye straw mats before being marketed. As the cows graze on pastures... READ MORE

Rochebaron is a French blue cheese made from cow’s or sheep’s milk. Its texture is soft and creamy, the aroma is strong, while the flavors are mild, mushroomy, and creamy. During the production process, the curd is injected wi... READ MORE

Delicé du forez is a traditional cheese originating from Bongheat in Puy-de-Dome. This farmhouse cheese is made from raw cow’s milk, and it’s best to taste it from March to October. Underneath its natural rind with moldy specks,... READ MORE

Named after a lake in the Auvergne region of France, where it originates from, Pavin is a semi-soft cheese made from pasteurized cow’s milk. It is aged for about 2 months in humid cellars, and during that period, it is regularly was... READ MORE

Salers is a soft farm cheese made from cow's full-fat milk, the final product weighs 35 to 50 kilograms and has been produced in the French region of Cantal since the High Middle Ages. It's made immediately after milking and then matured ... READ MORE

Doux de montagne is a traditional cheese hailing from Auvergne. This semi-soft cheese is made from cow's milk and it's shaped like a cottage loaf of bread that's coated with mahogany wax. The texture is light, airy, and creamy, dotted wit... READ MORE

Gaperon is a hard French cheese made from cow’s milk and flavorings – namely, pepper and garlic. In the past, it was hung from the kitchen beams, but nowadays it ripens in fresh air on rye straw. It also used to be made with l... READ MORE

Bleu de Laqueuille is a French cheese hailing from the eponymous village of Laqueuille. The cheese was first produced by Antoine Roussel in 1850 and it was the original inspiration for the now-classic Bleu d'Auvergne. It's produced only i... READ MORE

Lavort is a French cheese produced in Auvergne. The cheese is made from raw sheep's milk coming from the Lacaune breed. It's shaped into a tall cylinder with a rounded top and a large depression in the center. The rind is crusty and thick... READ MORE

Murol is a traditional cheese hailing from Auvergne. The cheese is made from pasturized cow's milk and it's formed into a donut-like shape with a hole in the middle. It 's left to age for at least 5 weeks. Underneath its beer-and-chili wa... READ MORE

Brique du Forez is a traditional cheese hailing from Auvergne. The cheese is made from cow's milk and ages for 2 to 3 months. It's named after its brick-like shape and is easily recognizable by its thin white rind that develops blue and g... READ MORE

Brique de Jussac is a French cheese hailing from Auvergne. The brick-shaped cheese is made from raw sheep's milk and it's usually left to age for a minimum of 2 weeks in humid cellars. Underneath its thin bloomy rind, the texture is smoot... READ MORE

Fouchtra is a French cheese hailing from Cantal in Auvergne. The cheese is made from pasteurized goat's (or sometimes cow's) milk and it's usually left to age for 3 months before it's sold. Underneath its moldy rind, the texture is soft a... READ MORE