The «bread, wine, cheese» trilogy is typically French and ever so from Auvergne!
From a historical viewpoint, Auvergne is a land of numerous and varied cheeses but also the homeland of rye and vine:
- Rye was the base of all breads made by the “Talmeliers d’Auvergne” (the ancient name of bakers before the 12th century). During a long time, Saint-Nectaire was called “the rye cheese” because it was ripened in rye straw. Also molded rye bread is used to sow Auvergne’s blue cheeses and obtain a better «marbling» of theses cheeses.
- Vine was a big part of Auvergne’s landscape before phylloxera made its appearance. The Puy–de-Dôme Country was even the third producer of wine in France at the end of the 19th century! Nowadays the gamay, pinot noir and chardonnay grapes enter in the composition of “Côtes d’Auvergne” PDO and its five local country wines. The most famous ones are Chanturgue, Boudes and Corent (more information on this website ).
How to fully appreciate an Auvergne cheese?
First, on its own: the best way to discover the flavours of the native tang!
- The Cantal with or without the rind, according to your own palate! Its unique texture is quite astonishing: it is firm and luscious at once and it melts in the mouth. The taste varies from mild and milky (“Cantal Jeune”) to mature (“Cantal Entre deux” or “Vieux”).
- The Saint-Nectaire should be savoured without the crust. It offers a extreme variety of tastes from very mild (“Saint-Nectaire laitier”) to vintage (“Saint-Nectaire fermier”), developed by a very supple texture that coats the palate with flavours issued tfrom the Auvergne countryside.
- The Fourme d’Ambert in its soft grey rind, to be sliced in rings, is the mildest blue cheese of all: a subtle taste that can amplify with time.
- To experiment the Bleu d’Auvergne at its best, you will need a green salad as it crumbles easily but what a delightful texture that melts in the mouth and that slightly clings to the palate and the tongue!
- The Salers gives out all the scents of the mountain pastures: its milky character becomes definitely floral as time goes by.
What wine to choose?
Please remember the following preamble: drink and cheese should be equally strong, as one shouldn’t dominate the other. So the aim is that 1+1=2, which means that you should be able to discover other flavours by adding them. A great moderation should prevail. Otherwise the taste of alcohol will be dominant and the association will be disappointing. As a general rule, avoid great wines, as they should be appreciated on their own! Savour our cheeses with Auvergne wines of course but do not restrict yourself: be daring enough to attempt new harmonies with wines from other French regions… or countries!
Red or white? Dry or mellow?
- Surprise yourself with a Cantal, match it with a mellow white wine. The end result will be very seductive.
- Red wine will be at ease with a Saint-Nectaire: pick a light red with supple tannins – Gamay, Pinot noir for a “Laitier”, and full-bodied wine for a “Fermier”.
- For a Fourme d’Ambert, pick a “Coteau du Layon” (a mellow white wine). However a Pommeau (an alcoholic drink made in northern France by mixing apple juice with apple brandy) would be equally suitable.
- The Bleu d’Auvergne could be matched with a red or golden natural sweet wine (fortified wine). Some only swear by a very tannic red wine to counteract the natural bitterness of a ripened Bleu d’Auvergne.
What’s the choice for bread?
A rye bread from Auvergne – or not – will be perfect for these native cheeses. Whomeal or country breads will also be good choices for Auvergne cheeses. But have you ever served Fourme d’Ambert or Bleu d’Auvergne with gingerbread?
Also...
You can happily mix them with other products from Auvergne: apples, walnuts, whorleberries, raspberries… from anywhere else! You should try a sweet and sour mix: mango chutney, onion or capsicum conserves, thin slices of foie gras… Feel free and let your imagination go wild!