These are some of the cheeses we bought from a vendor at the marché de Brioude. All were cow's milk products. And all were delicious. The only one that I can get easily here in Saint-Aignan is the St-Nectaire. Other Auvergne cheeses are Cantal, Salers, Fourme d'Ambert, and Bleu d'Auvergne...
Such wonderful cheese! The Salers ones were so good cooked with potatoes.
ReplyDeleteYes it was. I remember that.
DeleteI’m missing French cheeses so much!
ReplyDeleteBettyAnn
Most the French cheeses are cold-weather products. Do you think anybody in the U.S. makes raw-milk (lait cru) cheeses? Or would that be illegal?
DeleteSeveral cheesemakers in Maine make raw milk cheese, but I believe they can only be sold in the state. Many cheesemakers in Quebec make raw milk cheese, and we have no problem bringing them back to the U.S.
DeleteIf it wasn't for Covid, we would have gone to the Brioude market in April 2020; we had rented a gite nearby, but like everything else we had to cancel. We still haven't been back to France since.
The Auvergne is where my au pair family went at Easter, the year that I was with them, and they took me. It reminded me very much of New England. Monsieur Lacombe went on and on about the bleu d'Auvergne, and how nowhere else had a bleu like it :) Very fond memories.
ReplyDeleteI'm partial to bleu d'Auvergne too, but there are a lot of blue-veined cheeses that I also like: blue de Gex, fourme d'Ambert, bleu des Causses.... And years ago, when we first came to live here, there was a cheese monger at the weekend open-air markets near us who sold a blue-veined cheese made with goat's milk. That one was very food too. I haven't seen it anywhere in years now.
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