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Local Gastronomy

Cheeses
5 AOC cheeses (a distinction awarded to only the highest quality cheeses). Saint-nectaire, Bleu, Cantal, Fourme d'Ambert and Salers.
Saint-nectaire : the area's very best cheese, produced in the heart of the Sancy and as far away as the Cantal. Made from unpasteurised milk, this is an uncooked pressed cheese with a mould-ripened rind. Its characterised flavour, with a hint of hazelnut, comes from the quality and variety of grasses on which the cows graze in the summer pastures. Saint-nectaire is a round, flat cheese 21 cm in diameter. It has a place at every course, in soup, soufflés, salads and truffade (a sauteed galette with bacon, garlic and saint-nectaire). It is produced both in dairies (saint-nectaire laitier) and on farms (saint-nectaire fermier).
Others cheeses can be surprised you, like Lavaur, Gaperon, Fourme de Rochefort, or Cabecou…

Cured meats
Firm, pink in colour and dry, Auvergne ham is seasoned with dry salt and dried over a long period at altitude, where the air is purer. The pure pork saucisson sec and saucisse sèche are prepared by extensive drying and curing. Made with veal and mutton, tripoux are served with a delicious broth of jelly and seasoning. Tripoux farcis are distinguished from tripoux roulés by their stuffing of ham and smoked bacon.

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