How to fully appreciate an Auvergne cheese?
First, on its own: the best way to discover the flavours of the native tang! The Cantal with or without the rind, according to your own palate! Its unique texture is quite astonishing: it is firm and luscious at once and it melts in the mouth. The taste varies from mild and milky (“Cantal Jeune”) to mature (“Cantal Entre deux” or “Vieux”). The Saint-Nectaire should be savoured without the crust. It offers a extreme variety of tastes from very mild (“Saint-Nectaire laitier”) to vintage (“Saint-Nectaire fermier”), developed by a very supple texture that coats the palate with flavours issued tfrom the Auvergne countryside. The Fourme d’Ambert in its soft grey rind, to be sliced in rings, is the mildest blue cheese of all: a subtle taste that can amplify with time. To experiment the Bleu d’Auvergne at its best, you will need a green salad as it crumbles easily but what a delightful texture that melts in the mouth and that slightly clings to the palate and the tongue! The Salers gives out a
