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
AUVERGNE BLEUS
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.
Bleu D'Auvergne Saint Flour
Pasteurized cow’s milk
Ripening: 65 days minimum
Bleu Crémeux Saint Flour
Pasteurized cow’s milk
Ripening: 50 days minimum
Bleu d'Auvergne PDO
Pasteurised cow’s milk
Ripening: 28 days minimum
Fourme d'Ambert PDO
Pasteurized Cow’s Milk
Ripening: 28 days minimum
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: Salers, Saint Nectaire, Cantal, Bleu d’Auvergne.
Phone
0044 1895 914344
Address
26-28 Hammersmith Grove,
London, W6 7BA