Top 46 Aurhalpin Cow's Milk Cheeses

Saint-Félicien is a soft French cheese originating from the region of Rhône-Alpes. The cheese is made from cow’s milk and has a creamy texture, while its flavor can be described as fruity, sour, nutty, and buttery. During the aging process, it develops a bloomy rind with a strong mushroomy aroma which does not really match the flavors of the cheese. Due to its fragile nature, this cheese often comes packaged in small terracotta pots. It is recommended to pair it with crusty baguettes, olives, or a glass of red wine.Expand

Named after its town of origin and produced in the French Rhône-Alpes region since the Middle Ages, Beaufort is a hard cheese made from raw milk of the Tarentaise cattle breed. It is typically matured much longer than its softer Alpine counterparts, about four to five months. During the first two months, Beaufort is salt-rubbed on a daily basis, and once the rind has matured enough, the cheese wheels are smeared with morge - a mixture of brine, whey and old cheese scrapings. This distinctive convex-sided cheese comes in three varieties: Le Beaufort, produced from November to May; Le Beaufort d’Été, produced in the summer and Le Beaufort Chalet d’Alpage, the most prized variety made in Alpine chalets using only milk from a single herd of cows pastured at altitudes of 1500m and above. Young Beaufort has a mild, buttery taste and a pronounced fruity aroma, while matured cheeses develop an exceptional depth of strong, complex flavors.Expand

Raclette de Savoie is an ancient mountain cheese common to the Savoie region in France and the canton of Valais in Switzerland. It derives its name from racler, meaning to scrape, which describes the way the local people cut this cheese. Raclette is a semi-soft cow's milk cheese, unpasteurized, with a dark-beige slightly sticky rind and a light yellow paste. It has a pleasant flavor but it gets particularly tasty when heated in front of a fire or under a hot grill and only then the full aroma intensifies. Traditionally, a large cheese was cut in half and leant against a stone facing the open fire. The outer layer of the elastic interior was allowed to heat up gradually, and when it started to crinkle and change color, people would smother baked potatoes in the hot melting cheese. The rich and nutty aroma of the cheese is the perfect partner for the potatoes but it also pairs well with cooked and cured meat. Today, the traditional dish can be created by heating slices of cheese under the grill and served with tea like in Valais or with white wine such as the traditional Vin de Savoie.Expand

Reblochon is a semi-hard, pressed cheese with a weight of about 500 grams, made from unpasteurized cow's milk that must ripen for at least 15 days in the departments of Savoie and Haute-Savoie in France. According to an old tale, it exists because a farmer made the milk into cheese to hide a part of his milk production in order to lower his "milk taxes" that he paid to the pasture's owners. Reblochon has a yellow to orange rind with an ivory body inside. Its rind is edible, and the taste of the cheese is nutty and slightly fruity. The smell is intense and reminiscent of cellars in which it has matured. It melts well and tastes great on baked potatoes.Expand

Tomme de Savoie is an uncooked, semi-soft cheese with a gray rind that has yellow and red spots all over it. The cheese is made from cow's milk in the regions of Savoie and Haute-Savoie in France. It is the oldest cheese from the Savoie region, where the mountain climate gives the cheese its unique qualities. Tomme de Savoie was invented when local peasants turned their summer milk supplies into cheese, in order to last for the winter. After the cream is drained to make butter, Tomme de Savoie is produced from the leftover skimmed milk, which is why it has quite a low fat content (40%). After 2 to 4 months of maturing, its texture is pliable and firm and the flavor is nutty, grassy and rustic, with hints of mushroom and citrus. Pair it with sliced sausages, fruits such as pears, or medium-bodied red wines for the best experience.Expand

Saint-Marcellin is a cheese made from full-fat cow's milk in the French regions of Drôme, Isére and Savoie, and it is named after the town of the same name belonging to the Isére region. The cheese comes in two varieties - either dry or soft. Dry cheese is made according to the local tradition and has a firm texture, while the soft one is matured for a longer time to develop more intense aromas and a creamier texture. If the soft variety is left at room temperature, its rind is almost nonexistent. The taste is reminiscent of fruit and honey, milk, mushrooms and is slightly salty. Saint-Marcellin is best paired with dry white wines, baguettes, crackers or sliced, fresh fruit such as apples or persimmons.Expand

Saint Agur is a French cheese originating from Auvergne, particularly the village of Beauzac. This rindless blue cheese is made with cow's milk, and it is typically left to ripen in cellars for 60 days. The flavors are sharp, spicy, and fruity, while the aroma is intense and milky. The texture of Saint Agur is very creamy and smooth, which is the reason why the cheese melts and spreads extremely well. It comes in an octagonal shape, reminiscent of basalt stones in Auvergne, so its shape acts as a tribute to its origin. Serve Saint Agur with figs, pears, and walnuts, or use it in dips and sauces.Expand

Abondance is a semi-cooked, pressed cheese made with unpasteurized milk from the Abondance, Montbéliarde, and Tarine cow breeds. Easily recognizable by the concave edge of its orange-brown rind, Abondance is much smaller than other similar cooked cheeses and must mature for at least 100 days. It has a very soft paste and melts in the mouth, while the flavor is slightly bitter, reminiscent of fresh lemons and warm spices. This cheese is best paired with a glass of dry white wine and it's typically served with apples and pickles, but it can also be used in fondues.Expand

Saint-Nectaire is a semi-hard, double pressed farm cheese made in Auvergne from cow's milk and sold in the shape of a flat wheel. It must mature for at least six weeks on rye straw mats before being marketed. As the cows graze on pastures at high altitudes, the cheese has a unique sweet, hazelnut-like flavor and a smell reminiscent of mushrooms and hay. Its texture is silky and creamy, and it melts in the mouth. It can be recognized by the green label on its thick rind, which can be white, yellow or red, depending on the stage of maturation. It goes perfectly with crusty bread and a glass of red wine.Expand

Salers is a soft farm cheese made from cow's full-fat milk, the final product weighs 35 to 50 kilograms and has been produced in the French region of Cantal since the High Middle Ages. It's made immediately after milking and then matured for at least three months. Its rind is hard and brown and becomes even harder and crustier as it matures. The interior of Salers is rich yellow in color, with fruity aromas and the taste is nutty, spicy and intense, reminiscent of raw onions, wild flowers, and freshly cut grass. Do not confuse it with Cantal cheese, as Salers must be made only from the milk of cows that graze the mountain pastures in the summer. Enjoy it paired with a glass of well-rounded white or red wine.Expand

Fromagerie du Buron is a family-owned dairy located in Cournon-d'Auvergne, in the Auvergne-Rhône-Alpes region of France. Established in 1904 by Jean Duchêne, it specializes in the aging of traditional cheeses from Auvergne, particularly Saint-Nectaire AOP. Currently, the third generation of the Duchêne family, led by Pierre Duchêne, continues this tradition, combining centuries-old expertise with modern techniques. In addition to aging Saint-Nectaire, Fromagerie du Buron produces other authentic cheeses, including Grand Murols and its variations such as Buronnoix, a cheese aged in walnut liqueur, which has won medals at the General Agricultural Competition. The Duchêne family's dedication to preserving traditional production methods and collaborating with local producers ensures the authenticity and exceptional quality of their cheeses. Expand

Prolactine France is a cheese producer based in Chambéry. The company specializes in the production and distribution of various types of French cheeses. They operate within the dairy industry, focusing on quality and traditional cheese-making methods. Expand