Fourme d’Ambert is one of France’s oldest cheeses (dating from the Roman period). The rind is dry and yellow and wrapped in a grey velvet. Inside, the pate is creamy, moistured, with faint hints of blue mould.
The Cantal is produced in the Auvergne region of France.The form of the cheese is massive and dumpy, with a soft yellow interior. When kneaded, the pâte tends to melt in the hand. The pate is firm and homogeneous, with a thick smooth, dry, greyish/brown rind.
The St Nectaire comes from cows that feed on volcanic pasture lands of the uplands of the Auvergne region of France, the “Massif Central”. At maturity the thick rind gives off a subtle, slightly pungent smell of rye straw and mushroom. The pâte should hav