You may not be aware of this little known fact but the
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
The production of St. Nectaire is limited to 70 towns located in the volcanic Monts Dore region. Farm produced
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
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
Cheese heaven! If you want to experience the great
Happy tasting!
No comments:
Post a Comment