THE AUVERGNE PDO CHEESE ROAD

Hop on the Auvergne PDO Cheese Road!

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Picture library

Discover the PDO cheeses and their regional identity through a selection of high-resolution pictures:

  • the 5 Auvergne PDO cheeses
  • a few stages of cheese production
  • Auvergne landscapes
  • milking cows
  • Auvergne flora

Outdoors activities (trekking, mountain climbing, mountain biking, ski…), history, gastronomy, architecture, and regional cultures : Auvergne will quench your thirst for adventure. Our online picture library will incite you to follow through your visit!

Cheese production: cutting of coagulum (252.4 kb)
Cheese production: cutting of coagulum
Cutting of coagulum with a special utensil
 
Bleu d’Auvergne production: salting (207.2 kb)
Bleu d'Auvergne production: salting
Hand salting of Bleu d’Auvergne
 
Cantal ripening (400.3 kb)
Cantal ripening
Ripening of Cantal wheels in an old tunnel
 
Cantal landscape: Puy Mary (473.4 kb)
Cantal landscape: Puy Mary
At an altitude of 1787 m (5682 ft) the Puy Mary is a wonderful scenic lookout on the Cantal volcano and the valleys, the Monts Dore and the Livradois…
 
Salers cows (434.6 kb)
Salers cows
The famous Auvergne cow has an auburn coat and lyre shaped horns and is raised for its meat and milk.
 
Montbéliard cows (219.5 kb)
Montbéliard cows
Another habitué of Auvergne herds…
 
Auvergne flora: gentian (471.7 kb)
Auvergne flora: gentian
The gentian is a symbol of Auvergne identity and of the great variety of its mountain flora.
 
Auvergne prairie (370 kb)
Auvergne prairie
A rich variety of pastures is one of the special features of Auvergne PDO cheeses.
 
PDO Bleu d’Auvergne (516.1 kb)
PDO Bleu d'Auvergne
The Bleu d’Auvergne, a marbled and luscious cheese, obtained the PDO in 1975.
 
Livradois landscapes (539.4 kb)
Livradois landscapes
Granite heights, valleys, forests… the Livradois is the Fourme d’Ambert country.
 
Saint-Nectaire cheese (277.5 kb)
Saint-Nectaire cheese
Oval green casein is one of the characteristics of “Saint-Nectaire fermier”.
 
Fourme d’Ambert production: moulding (301.8 kb)
Fourme d'Ambert production: moulding
Fourme d’Ambert moulds
 
Sancy landscape: Chaudefour valley (452.8 kb)
Sancy landscape: Chaudefour valley
Chaudefour valley is varied: moors, flora and fauna, climbing sites…
 
Cantal PDO (445.7 kb)
Cantal PDO
Cantal, obtained the PDO in 1956. The body of the cheese is pressed twice.
 
Fourme d’Ambert PDO (286.5 kb)
Fourme d'Ambert PDO
Fourme d’Ambert, a mild marbled cheese, obtained the PDO in 1972.
 
Saint-Nectaire PDO (419.6 kb)
Saint-Nectaire PDO
Saint-Nectaire, a supple and luscious cheese, obtained the PDO in 1955.
 
Salers PDO (420.5 kb)
Salers PDO
Salers, an exclusive farmer cheese produced from grass. obtained the PDO in 1961.