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Picture libraryDiscover the PDO cheeses and their regional identity through a selection of high-resolution pictures:
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! 
Cutting of coagulum with a special utensil
Hand salting of Bleu d’Auvergne
Ripening of Cantal wheels in an old tunnel
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…
The famous Auvergne cow has an auburn coat and lyre shaped horns and is raised for its meat and milk.
Another habitué of Auvergne herds…
The gentian is a symbol of Auvergne identity and of the great variety of its mountain flora.
A rich variety of pastures is one of the special features of Auvergne PDO cheeses.
The Bleu d’Auvergne, a marbled and luscious cheese, obtained the PDO in 1975.
Granite heights, valleys, forests… the Livradois is the Fourme d’Ambert country.
Oval green casein is one of the characteristics of “Saint-Nectaire fermier”.
Fourme d’Ambert moulds
Chaudefour valley is varied: moors, flora and fauna, climbing sites…
Cantal, obtained the PDO in 1956. The body of the cheese is pressed twice.
Fourme d’Ambert, a mild marbled cheese, obtained the PDO in 1972.
Saint-Nectaire, a supple and luscious cheese, obtained the PDO in 1955.
Salers, an exclusive farmer cheese produced from grass. obtained the PDO in 1961.
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