Bleu d’Auvergne is a full bodied blue cheese inspired by Roquefort but made with cow’s milk in the heart of the Massif Central. It is produced in a short cylinder. The rind is thin and the paste is rich and creamy with a pretty ivory color. There are a few holes scattered throughout the paste with distributed greenish-blue veining. The cheese has a sharp aroma and a spicy flavor with a hint of herbs and melted butter. The overall flavor is piquant but not sharp: a cheese with an extraordinary personality.
One of France’s oldest cheeses, dating back over 2,000 years. It is a big drum-shaped cheese, similar to English Cheddar. A high quality Cantal is the reflection of a good affineur, who turns and rubs cheeses with salt to achieve the signature flavor profile. Cantal has a thin beige rind which is dry and powdery and darkens with age. The paste is pale yellow in color and smooth in texture. The cheese has a buttery aroma with yeasty, meaty and spicy undertones and a lingering tangy finish. Raw milk Cantal has a floral earthiness and greater depth of flavor than the pasteurized version.
This cheese takes its name from the mold traditionally used to shape cheeses around thevillage of Ambert. Legend has it that Gallic druids used it in their rituals! The rind is rough gray to reddish. The paste is pale yellow with erratic patches of really blue mold. The texture is rich and buttery with a subtle flavor of roasted hazelnut. This cheese is more supple and dense than most blues with perfume of fruit and wood and a savory nutty flavor. Very mild, it is often referred as the “connoisseur’s blue cheese” because its flavor works well with all other cheeses.
Semi-soft washed rind cheese from the village with the same namesake. The rind is composed of a variety of molds which impart a distinct aroma of dead leaves and cave air onto the cheese. The paste is yellow with sweet notes of grass and hay and a distinct peanut finish.