Trip to the Moon!

After flipping through a couple of editions of “Cheese Holidays” magazine, we finally decided against heading off the moon and settled on a mini break somewhere a lot closer to home: Auvergne. From the moment we arrived I knew we hadn’t made a mistake, this was effectively cheese land. Posters celebrating Auvergne’s 5 AOP (appellation d’origine protégée) cheeses lined the streets. Tasters of these five delicious cheeses were everywhere!

The 5 cheeses  are: St Nectaire, Cantal, Salers, Bleu d’Auvergne and Fourme d’Ambert.

http://www.fromages-aop-auvergne.com/

Interestingly, and I’m sure French would hate for me to disclose this information to you, Cantal and Salers method of production is not that different from cheddar. These two cheeses are in fact very similar in texture and flavour to England’s favourite – “Quel Horreur!” I hear them cry. Read it and weep Frenchies.

Me and Adrien took a trip to a cheese producing farm making “St Nectaire fermier” this means they are not allowed to heat, treat or conserve the milk. The cheeses are made from unpasteurised milk and must be made directly after the cow is milked. This “meet the cows relaxing at home” experience was thoroughly enjoyable and we were even treated to a 1990s VHS all about the pride of cheese heritage in the region. After buying a mountain of cheese from this lovely farm we headed back happy and fulfilled. 

Wine, Baguette, Gaperon d'Auvergne and 2 knees