Delicacies of Auvergne
Although the region is a bit disappointing in terms of wine, as the local grape crop only produces light blends, the cheese in Auvergne is something that makes all the people proud. There are five French types of cheese that come from Auvergne: Cantal, St.Nectaire, Bleu d’Auvergne, Fourme d’Ambert and Salers.
The most important is Cantal, a distant cousin of Cheddar, but still with a flavor of its own. It is made from pasteurized cow’s milk and is salted and pressed up to four times, taking from one to six months to be ready for consumption, according to the aroma desired. St. Nectaire is a blend a bit softer at taste, Bleu d’Auvergne is a bti like Roquefort – blue and strong at taste and Salers tends to be a bit rare, being produced in more strict milk collecting conditions, providing a flavor milder than Cantal and more gentle for the taste buds.