![]() This small, flat, round and creamy cheese is part of the ‘Cabécou’ family and owes its name to the village situated in the centre of the Appellation area. Rocamadour cheese has been recognised as a PDO (Protected Designation of Origin) since 1996. Their milk is used to produce a unique cheese called: the ‘ Cabécou‘, which means ‘little goat’ in the ancient local ‘langue d’Oc’ language. With its karstic plateaus, the Dordogne Valley is the land of goats. ![]() Matured for four to six weeks and with an orange or grayish rind, Saint-Nectaire never fails to make an impression. The appellation zone of Saint-Nectaire, located in the heart of the famous Auvergne volcanic chain, is one of the smallest in France although one of the most famous. Well known for its soft and supple interior, this robust rustic cheese was introduced to the table of Louis XIV by Maréchal de la Ferté-Sennecterre. A century and-a-half later, this blue cow’s milk cheese is a must for those who like pronounced, aromatic flavours. It was here, in 1854, that he perfected the art of the blue mould character of this cheese, a secret which is now handed on from producer to producer. Whatever the label, Salers remains exclusively a farm-made cheese.īleu d’Auvergne would not have come to light were it not for Antoine Roussel, a young trainee pharmacist who left his native Auvergne to work in Rouen. When clearly marked ‘Tradition Salers’, the cheese is made exclusively from Salers cows’s milk, while ‘Salers-Salers’ denotes that milk from other breeds may have been used. Unlike the neighbouring Cantal, Salers can only be produced from May to October. The latter may be recognized by the thickness of its crust and the color of its texture. ![]() Depending on the time of ageing, three varieties of cheese are available on the market: young Cantal (one to two months), ‘entre deux’ (three to six months) and ‘vieux’ (over eight months). ![]() Its peculiarity is that it is pressed twice the milk curds are pressed before being churned, salted and finally moulded and pressed again. At the threshold of the Auvergne, the Dordogne Valley benefits from its rich pasture lands that produce exceptional cow’s milk cheeses.Ĥ0 cm in diameter, 40 cm in height, 40kg, Cantal is the oldest cheese in the world (eaten by the Romans!). ![]()
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