You may not be aware of this little known fact but the
Auvergne region of France is home to more great cheese than
you can shake a cheeseboard at. This unique volcanic
landscape is home to no less than 5 Appellation d'Origine
Controlee (A.O.C) cheeses, more than any other region of
France.
The principal cheeses are: Bleu d'Auvergne, Cantal, St.
Nectaire, Fourme d'Ambert and Salers.
Each of these five cheeses has gained PDO (Protected
Designation of Origin) accreditation, guaranteeing products
of the highest quality. PDO identifies products whose
character is linked to a particular region and each product
is regularly analysed to ensure that they continue to meet
the required standards. Since 1992 PDO has been recognised
at a European level.
Bleu d'Auvergne is probably one of the great blue cheeses
of the world. Milder than the more famous Roquefort, it has
been made since the mid 1900's in the traditional manner
from cows milk. The blue veins were traditionally formed by
the addition of mould from crushed rye bread. Today, the
veins are created by the addition of penicillin Roquefort
and later pierced with wire. The cheese is then placed at
the entrance to one of the many caves found in the area for
ripening. Today, production is limited to six dairies and
only one farm, which manufacture over 6,000 tonnes per
year. Great to eat in salads or by itself, good Bleu
d'Auvergne has a firm but creamy texture and should spread
easily onto bread or crackers. Other great dishes to use
Bleu d'Auvergne include 'Blue Cheese Potatoes Au Gratin'
and 'Pear and Blue Cheese Tart', best washed down with a
sweet wine, montbazillac or sauternes for example, to
counteract the somewhat salty aftertaste.
Cantal cheese is defined according to its age; Cantal jeune
(young - ripened from 30 to 60 days), Cantal entre-deux
(medium - ripened from 90 to 210 days) and Cantal vieux
(mature - ripened for over 240 days). Younger Cantal has a
mild, buttery flavour whilst more mature versions have been
likened to cheddar, although Cantal has a softer texture.
The cheese (and the region) gets its name from the highest
peak in the region, the 'Plomb du Cantal' at over 6,000 ft.
and has been produced for over 2000 years. Two types of
Cantal are produced. Cantal Fermier, is made from
un-pasteurised milk and is farm produced. Cantal Laitier is
made from pasteurised milk and is the main commercial dairy
mass-produced version. Both types use milk from the Salers
breed of cow. The cows are fed solely on hay in the summer
months. It is a versatile cheese and can be used for
example in omelettes, salads, soups, truffade (a
traditional Auvergne dish made with sliced potatoes) and
cheese fondues.
The production of St. Nectaire is limited to 70 towns
located in the volcanic Monts Dore region. Farm produced
St. Nectaire is distinguished by its oval green label, and
the dairy produced version is indicated by its square green
label. As with Cantal the traditional farm versions use
un-pasteurised milk and the commercial dairy version uses
pasteurised milk both from the Salers breed of cow. The
farmhouse St. Nectaire is firmer than the mass produced
version. Another difference between the farm and factory
versions is that the farms use milk from a single herd of
cows but the dairies may use milk from several different
cow herds. This can have a great effect on the taste. The
cow herds are grazed at over 3000 feet on volcanic mountain
flora. Good St. Nectaire will have a nutty, fruity flavour
and is best accompanied by a hearty Bordeaux to complement
the tangy finish.
Fourme d'Ambert is a very mild blue cheese, less well known
than Roquefort or Bleu d'Auvergne, but is nevertheless a
fine all round cheese. According to legend this cheese was
in production at the time of the Druids and the Gauls and
its main market soon became the town of Ambert whose town
hall is in the shape of a circle, like the cheese itself.
Made from cows milk Fourme d'Ambert has a musty scent, but
its flavour is mild and creamy. To appreciate the lighter
flavour of this cheese it is best enjoyed simply with a
crust of bread or as dessert course accompanied by a sweet
wine such as Sauternes.
Salers completes the set of Auvergne AOC cheeses. It is
produced in the Cantal region and is the only Auvergne
cheese that is solely farm produced during the summer
pastures (15th April to 15th November) using un-pasteurised
milk from (as the name suggests)the Salers breed. As such
cheese production must take place twice a day as soon as
the cows have been milked. It is another ancient cheese
estimated to have been produced in this region for over
2000 years. It is a firm cheese with a fruity flavour said
to be at its best after maturing for nine months.
Cheese heaven! If you want to experience the great Auvergne
cheeses at first hand you can follow the cheese road -
officially and more eloquently known as the 'Route des
Fromages A.O.C. d'Auvergne'. Follow the brown 'Route des
Fromages' signs to nearly 40 gourmet stops to learn about
and enjoy all of the cheeses of this beautiful region.
Happy tasting!
----------------------------------------------------
Mary Smith has lived in the Auvergne for 4 years and would
love you to come and discover this hidden gem in the heart
of France for yourself. Mary runs a holiday lettings
agency, Auvergne France Homes, providing a large choice of
comfortable, reasonably priced accommodation. Come and
discover the Auvergne for yourselves
=>http://www.afhomes.biz
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