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CHEESE (5)
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Bleu d'Auvergne
It was created in the mid 19 century by Antoine Roussel. This farmer had the idea to sow his curd with a piece of bread that was beginning to turn blue.
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Brique de Joursac
Neussargue near the Reuss family work on their own goat milk.
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Fourme d'Ambert
Henri de la Tour d'Auvergne, Vicomte de Turenne, Marshal of France (1611-1675) declared: "God is with the big battalions, especially when its soldiers a piece of Fourme d'Ambert in their pouch! "
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Gaperon
Formerly, refining Gaperon was done in the open air, clinging to the main beam of the kitchen. Thus, we could evaluate the dowry of the bride, according to the number of cheeses hanging from the ceiling.
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Saint Nectaire
The Marshal of France, Henry Senneterre or Senecterre made him famous when he presented it to the table of the Sun King. Thus this cheese is called Saint Nectarios, in honor of the military.
