Come and discover the Auvergne's heritage, especially in terms of gastronomy.
The Auvergne's cheeses are well known for their character and unique identity.
St-Nectaire, Cantal, Bleu d'Auvergne, Fourme d'Ambert, Salers: five great PDO cheeses to come and enjoy...
5 cheeses recognized at European level - AOP (PGS)
- St-Nectaire: the area's emblematic cheese
An excellent local cheese, it is produced in the heart of the Massif du Sancy and up to the department of Cantal in a labelled area. It is an uncooked pressed cheese with rind, made using raw milk. The special flavour (a nutty taste) comes from the quality and variety of the grass the cows have eaten. It is round and flat, measures 21cm in diameter and weighs about 1.7kg. It is suitable throughout mealtime (soup, soufflé, salad, etc.)
- Blue cheese: a strong taste
This was created in the middle of the XIXth century when an enthusiastic farmer thought of introducing the blue mould that formed on rye bread into the milk
- Cantal: 3 cheeses in 1
According to its age, it is known as Cantal jeune (young cheese matured from 30 to 60 days), Cantal entre-deux (between the two stages, matured from 90 to 120 days) or Cantal vieux (old cheese matured for more than 240 days)
- Fourme d'Ambert: the mildest of the blue cheeses
It is produced using the milk from cows grazing at an altitude of between 600 and 1,600m
- Salers: produced solely on the farms where the cows graze freely on the grass in the pastures, from 15 April to 15 November
Visit our local cheese producers in their farms. They will introduce you to their profession and their cheeses.
Consult the map produced by the 'Route des Fromages d'Auvergne' (Auvergne Cheese Route); an association which includes various cheese farms and offers guided tours. The farms which belong to this association are indicated along the routes.
The map is available in the tourist offices.