Cheeses and wines of Auvergne
What if you took advantage of your stay in Clermont Ferrand to discover the richness of our culinary heritage?
The Auvergne-Rhône-Alpes region is one of the French regions not to be missed for its gastronomy and its local products: mountain pastures, orchards, vineyards combine to form a rich larder.
Cheeses of Auvergne to discover during your stay
For cheese lovers, the Auvergne is a must-see.
Cantal and Saint-Nectaire are the oldest and perhaps the best known.
The Cantal is probably the most famous cheese of Auvergne. Mainly produced in the department of Cantal between 700 and 1000 m of altitude.
Saint-Nectaire is made with milk from a single herd of Salers cows whose pastures are located at an average altitude of 1000 m.
The Fourme d'Ambert
Fourme d'Ambert is a soft and creamy blue cheese produced with milk from cows collected between 600 and 1600 meters of altitude in the departments of the Loire and Puy-de-Dôme mainly.
The Bleu d'Auvergne
Bleu d'Auvergne is stronger and has a crumblier texture. It is produced from the milk of Salers and Aubrac cows, mainly in the Cantal and Puy-de-Dôme departments.
Auvergne wines to discover
The Auvergne vineyards cover 52 communes. The appellation is located on the hillsides bordering the Limagne plain and on the slopes of the puys (Auvergne's volcanic mountains), at an altitude of between 350 and 500 meters.
> Gamay is the most widespread grape variety.
- The red wines of Auvergne are particularly fleshy and powerful when they come from the hillsides of Boudes, Madargues, Chateaugay and Chanturgues.
- White wines should be drunk within two years of harvest.
- The rosé wines are lively and elegant.
Many wine shops in Clermont-Ferrand offer introductions to regional wines and some organize wine and cheese tasting evenings, such as the Oenoffel store, if you feel like it, right here.
Our team remains at your disposal to advise you.