Auvergne cheeses

Saingorlon

Saingorlon: Saingorlon is a French cheese made from pasteurized cow's milk, with blue veins made in dairies […]

Bresse Bleu: Bresse Bleu (also called Bleu de Bresse) is a French cheese made from pasteurized cow's milk, […]

Bleu d'Auvergne: Bleu d'Auvergne is an appellation of origin designating a French cheese made from cow's milk from the Massif Central. […]

Aligot: Aligot is a traditional rural culinary specialty of the Aubrac region (Aveyron, Cantal and Lozère), region of Center of France, in […]

Cantal: Cantal (or fourme de cantal) is an uncooked pressed cheese from France, originating in the Massif […]

Fourme d'Ambert: Fourme d'Ambert is a French cheese from the Auvergne region (but also from the […]