Cantal Entre-Deux PDO

Raw Cow’s Milk
Ripening :3 months


Cantal Vieux PDO

Raw cow’s milk
Ripening: 8 months

Saint Nectaire PDO

Raw Cow’s Milk
Ripening: 28 days


Logo Fromagerie St Flour Entremont

All of our proud and committed dairy farmers work in a united way as a cooperative and have been bringing together their solid expertise for 50 years. Our herds have a average size of 40 cows and we cover the best of the dairy and cheese regions in the Hautes-Terres d’Auvergne since 1969.

Our farmers, cheesemakers and ripeners pay particular attention to each step of the manufacturing process to provide the best blue veined Auvergne cheese. To achieve these unique flavours our PDO Fourme d’Ambert & our Bleu Saint Flour are ripened in tunnels.

French Bleu D'Auvergne Saint Flour cheese

Bleu D'Auvergne Saint Flour

Pasteurized cow’s milk
Ripening: 65 days minimum

French Bleu Crémeux Saint Flour cheese

Bleu Crémeux Saint Flour

Pasteurized cow’s milk
Ripening: 50 days minimum

NEW French Bleu d'Auvergne cheese

Bleu d'Auvergne PDO

Pasteurised cow’s milk
Ripening: 28 days minimum

NEW French Fourme d'Ambert cheese

Fourme d'Ambert PDO

Pasteurized Cow’s Milk
Ripening: 28 days minimum

French Carre D'Aurillac cheese

Carré D'Aurillac

Pasteurized Cow’s Milk
Ripening: 16 days minimum

Auvergne: Set in the heart of France, Auvergne features high and vast pastures, heavenly valleys, volcanoes, and of course not forgetting their great cheese platters: SalersSaint NectaireCantalBleu d’Auvergne.


+44 (0) 203 865 2369


26-28 Hammersmith Grove,
London, W6 7BA