 |
|
|
|
|
|
|
Cheese from Auvergne
June 5, 1999
Cheesemonger Steve Jenkins considers the Auvergne region in the heart of France to be one of the world’s most important cheese-producing areas. Exceptional cheese comes from the Auvergne and it is readily available. Three top picks to look for include:
Cantal: a huge cow's-milk cheese weighing about 80 pounds, Cantal is often compared to Cheddar but, while slightly sharp in taste like a Cheddar, the texture is not as dense and it is more buttery. This cheese is the third-biggest seller in France.
Saint-Nectaire: this gorgeous-looking, semisoft cow's-milk cheese has a rind that often smells of lettuce. Steve says the only acceptable factory-made brand is Roussel.
Fourme d’Ambert: one of the great blues, this ancient cow's-milk cheese resembles English Stilton in flavor but is creamier and moister. Reasonably priced, Steve says this is "simply one of the world’s finest cheeses."
Follow along as 15 bloggers from around the country commit to eating a local diet. Locavore Nation® will chronicle their ups and downs throughout 2008 as they try to make a difference through sustainable eating.
Follow the Nation!
Weeknight Kitchen® is a free weekly e-mail newsletter full of new recipes and tips from Lynne and our guests.
Sign up now!
The Splendid Table®, is now available for free in podcast form. Follow the Sterns as they travel the country, hear all our unique and wonderful guests and, as always, Lynne takes your calls, downloaded direct to your computer every week.
Get the podcast
Get our recipes delivered straight to your iGoogle account with our new Google Gadget. It's free. It's easy. Find out how you can install this new feature on your Google Homepage.
Learn More