Vincenzos Cheeses from around the World

France’s Auvergne region lies in central France surrounded by four of Frances’ great rivers, the Loire, Cher, Dordogne, and the Lot. Incidentally, or maybe not, here are some of its greatest cheeses too. Here in this rugged mountainous terrain, both the region’s cuisine and the cheese reflect the tenor of the land, often described as rough, hard and arduous.

Some of the area’s blue coloured cheeses include:
Bleu d’Auvergne - often compared to the more famous Roquefort cheese.

Bleu des Causses - used extensively in the region’s cooking in omelettes, pasta and on potatoes.

These are all true artesian cheeses; some still made in the Stone Mountain huts in the region. Other cheeses of the area include:

Cantal, is compared to aged English cheddars in taste and texture.

Saint-Nectaire - one of the most well know of the area’s cheeses, with flavours of wild mushrooms and hazelnuts.

All of these cheeses are full-flavoured rustic mountain varieties and together, they make an impressive and delicious cheese board.

Suggested Wines: Satin Pourcain Blanc or Chanturgue (red)

Canada
Denmark
France
Germany
Greece
England

Holland
Italy
Spain
Switzerland
United States
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Additional Cheese Information

Tips for Storing and Freezing Cheese
Pairing Cheese and Wines
Cheese Fondue
A Quick Guide to serving Cheese

How many cheeses should I serve?

However many you want. One is fine. Two is good. Three’s OK. Quality is much more important than quantity.

How much cheese do you need?

Not much really. In most cases, a half an ounce to an ounce per person per cheese is more than enough. The point is to linger, not to fill up.

What do you serve with your cheese?

Bread, Fruit, Crackers or a loaf of bread that will compliment, but not get in the way of the cheese.

Worth looking into!