Jun 17 2024
Auvergne is a region of central France often referred to as a hidden treasure. As of 2016 it is no longer an administrative division of France, and as a province has its own identity of mountainous regions and successful industries along with a history of producing some of the most distinctive and popular cheeses of France.
There are two main rivers running through the Auvergne region, namely the Loire – running from South East to north east – and the Allier which runs from north to south and with branches running from east to west. Auvergne also has up to 50 freshwater ponds and lakes, which help to provide a favourable climate for producing wonderful cheeses. But the Auvergne region is perhaps most famous for its mountain ranges and the ‘Chaine des Pays’ chain of 80 dormant and eroded volcanoes, which have left rounded hilltops of hardened magma.
A population of just under 1.4 million sees Auvergne classed as one of the most under-populated areas of Europe, and yet the region has famously spawned multi-national organisations such as Michelin and Volvic, and also has a celebrated university and educational sector. But the main industries are agriculture and a bustling tourism sector, in part attracted by the characteristic cheeses of the Auvergne region. Beef and dairy cattle are prominent in Auvergne and of course these have contributed to our four cheeses from the Auvergne region in our cheese range.
Firstly we have Mont Brie Bleu cheese, which is a cow’s milk cheese made in our speciality blue cheese Saint Flour factory. Mont Brie Bleu is something of an all-rounder, with a mild taste and spreadable texture which can be enjoyed by all the family and not just the blue cheese connoisseurs, in fact, it is also suitable for vegetarians. The cheese is soft and creamy with only subtle hints of blue flavour, and is made using milk collected from small herds all located within a 37mile radius of the factory.
Fourme d’Ambert cheese is a PDO cheese and one of the oldest cheeses in France, dating back to the 9th century. It gets its name from being sold exclusively in the Bourgade d’Ambert market. This cheese is deliciously creamy and its mild flavour is popularly used in tarts, sauces and baked dishes, and of course can be paired with the many great wines of the region. The delicate flavour comes from a methodical process which enables the natural openings to form, while the cheese is left to be pricked to aerate it and to develop the distinctive blue veins.
You might guess that our Bleu Saint Flour cheese is the product of our own factory, and you would be right. A prolonged ripening process of up to 65 days produces a deliciously smooth and creamy blue cheese which is indulgent on its own but spreadable on some crusty bread. There is strong flavour here, but none of the bitterness you might expect, and there are clear signs that this is the product of years of knowledge and expertise from our master cheesemakers.
Finally we have Bleu d’Auvergne cheese, the signature cheese of the region and the fruits of local farmer’s son Antoine Roussel, who in 1845 had the idea of developing a cheese from the mould he saw growing on some bread. Strong and well-rounded flavour comes from a smooth but crumbly cheese, which has become a staple of cheeseboards everywhere and has helped to make Auvergne the quintessential blue cheese region.
Find out more about Auvergne cheese in our regions page on this website or contact us with any questions you may have if you are considering an order for your business.
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