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Situated in the heart of France, Auvergne is truly a land of cheeses! No plate of cheese would be worthy of its name without one or several of the region's great cheeses including no less than 5 with the prestigious PDO label.
Auvergne is the French region producing the largest number of PDO cheeses ("Protected Designation of Origin") guaranteeing their character and high quality. The region accounts for one quarter of the French PDO cheese production. Learn more about these stars of the cheese world:
This strong blue cheese is a favorite among chefs worldwide. Made with raw milk from cows grazing in the Cantal and Puy-de-Dôme departments, five weeks of aging are needed before tasting the creamy result!
Sharing a name with the spa town in the Sancy Mountains, Saint Nectaire is the king of Auvergne cheeses with more than 6000 tons of the farm variety made each year from over 250 producers. Traditionally ripened on straw, both the farm and dairy varieties have a distinct hazelnut flavour.
There are three varieties of Cantal: jeune (young), vieux (old), and entre-deux (in between). A favourite of the French, the cheese is often aged in former railway tunnels in the mountains of the Cantal department.
Owing its name to the charming village in the heart of Cantal, Salers cheese is made from April to November, often from milk of the Salers breed of cow. Aged for up to two years, this rare cheese has an almost fruity flavour.
Appreciated by the Gauls, Fourme d'Ambert is one of the oldest French cheeses, traditionally made in the mountains of the Livradois-Forez. Creamy and smooth, this mild blue cheese has a unique cylindrical shape.
These PDO cheeses are also joined by the Gaperon, Carré d’Aurillac, Tomme de Rochefort and others.
Discover the Auvergne Cheese Trail
You'll have plenty of opportunities to taste all the cheeses as you follow the signs marked "Route des Fromages" (cheese trail) to visit the farmers or ripeners in their farms and dairies. Here, you'll find all the explanations you could possibly want concerning the production chain, from milking through to tasting.