It's had a french taste...

On my way to explore the famous 
french cheeses...


There are only my favorite below...

I've tasted a lot but ma favorite still the St NectaireMain PDO cheese of France - because of the quantity produced (6,300 tonnes) and its numerous producers (over 250) -it has also been produced by 5 dairies since 1964 (8,000 tonnes) with milk produced by 700 farmers. The production area is restricted to 70 towns located in the volcanic region of the Monts Dores. Cows exclusively graze on meadow grass from the area.
How to appreciate it? 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. Red wine will be at ease with a Saint-Nectaire: pick a light red with supple tannins – Gamay, Pinot noir for a “Laitier”, and full-bodied wine for a “Fermier”.

In second position is the Cantal. The cheese gets its name from the highest peak of its production area: the «Plomb du Cantal» (6,095.80 ft). In 2006, 17 dairies and 90 farms produced 19,000 tonnes of Cantal cheese. They were ripened in 22 cellars or tunnels, and around 3,000 dairy farms produced the milk necessary for the processing.
How to appreciate it? 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”). Surprise yourself with a Cantal, match it with a mellow white wine. The end result will be very seductive.

In the Auvergne region, Blue Cheese processing is an old tradition facilitated by the presence of natural caves, ideal places for ripening. His method spread throughout a region where winters are extremely rigorous! The production is located in the heart of the Massif Central. 6 dairies and only one farm produce over 6,000 tonnes of Bleu d’Auvergne each year.
How to appreciate it? 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 Bleu d’Auvergne could be matched with a red or golden natural sweet wine (fortified wine). Some only swear by a very tannic red wine to counteract the natural bitterness of a ripened Bleu d’Auvergne.

Add some wine ...
Source: stumbleupon.com via Treasure on Pinterest
Please remember the following preamble: drink and cheese should be equally strong, as one shouldn’t dominate the other. 
So the aim is that 1+1=2, which means that you should be able to discover other flavours by adding them. A great moderation should prevail. Otherwise the taste of alcohol will be dominant and the association will be disappointing. 
As a general rule, avoid great wines, as they should be appreciated on their own! Savour our cheeses with Auvergne wines of course but do not restrict yourself: be daring enough to attempt new harmonies with wines from other French regions… or countries!

You can happily mix them with other products from Auvergne: apples, walnuts, whorleberries, raspberries… from anywhere else! You should try a sweet and sour mix: mango chutney, onion or capsicum conserves...


Treasure of Travelers' autor

This entry was posted on Aug 6, 2012 and is filed under ,,,. You can follow any responses to this entry through the RSS 2.0. You can leave a response.

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