A tall, cylindrical cheese, uncooked, unpressed, with natural rind, ripened for two months, firm and blue-veined with fruit flavour. It is a very mild cheese made on small farms in the Monts du Forez. (AOC-1976).
A large round solid cow’s milk cheese from Rouergue. It has a firm, yellow, semihard paste with a natural, dry light orange and white rind which darkens as it ages. It has a light smell and a pronounced tang. It is almost identical to Cantal except that it is always made with raw milk and is ripened for longer.
A firm, blue cheese. It is a round cheese with an insignificant aroma but good flavour. It is made in the Velay region.
A large cylindrical cow’s milk cheese, pressed, uncooked, with a dry mottled rind and firm yellow semihard pâté and a savoury taste. Matured for three months to a year or more in caves. From Salers in the Auvergne. It is really a handmade version of Cantal.
Cantal. A large cylindrical uncooked cheese, firm and yellow, with faint smell and nutty flavour and grey rind. It is made on mountain farms and in dairies in Cantal. Not to be confused with Tomme de Cantal. (AOC-1980).
A tall cylindrical cheese, uncooked, unpressed, ripened for two months, firm and blue-veined with fruit flavour. It is a very mild blue cheese made on small farms in the Monts du Forez. (AOC-1976).
