Top 24 Aurhalpin Pasteurized 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

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

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

Cantal is a double pressed, semi-hard cow's milk cheese made in the Cantal region in France. The curd is pressed, matured and ground, and the granules are then salted, placed in moulds and pressed again to mature for at least 30 days in cellars where it gets turned regularly. It is one of the oldest French cheeses. Depending on its age, its flavor can vary from fresh, sweet, vanilla-like in young Cantal to strong, peppery, hazelnut-like and spicy in well-matured Cantal (8 months). It is recommended to pair it with fruits such as apples and grapes, use it in soups, fondues and salads or drink a glass of bold red wine with it.Expand

Fourme d'Ambert is an unusually tall, round, blue cheese that is unpressed and uncooked, with a high fat content (50%). It's made from pasteurized or raw cow's milk and it is one of the oldest cheeses in France. On the exterior it has a dry gray moldy rind, while on the interior it is creamy white with green or blue veins dispersed throughout the body. Fourme d'Ambert is matured for up to 28 days in caves in the French regions of Puy-de-Dôme, Cantal, and Loire. During the maturation process, the cheese is injected with sweet white wine. The flavor is delicate and mild with a velvety mouthfeel, with earthy, mushroomy, sweet, and creamy notes. Serve it with port wine and sliced fresh pears, apples, walnuts, and raisins for a nice dessert, or crumble it on salads.Expand

Fromager d’Affinois is a French soft cheese made from cow’s milk. Although d'Affinois is quite similar to Brie in flavor and visual appearance, it is actually much creamier. The cheese has an edible bloomy rind and a silky-smooth texture which is achieved by the process known as ultra-filtration – it breaks down the fat molecules so that they disperse further through the body. After about 2 weeks of ripening, its aroma is fresh and milky, while the flavor can best be described as mild, buttery, and sweet. It is recommended to serve the cheese with crusty bread or fruit. If served with bread, pair it with Beaujolais, and if served with fruit, pair it with Sauvignon Blanc or Chardonnay.Expand

Bleu de chèvre is a traditional cheese hailing from Auvergne. This blue cheese is made from pasteurized or raw goat's milk. The rind is covered with ash, and underneath it the texture is soft and supple, with pockets of blue mold that are distributed throughout the paste. The aromas are subtle, while the flavors are creamy, strong, and salty, with a subtle goaty tang on the finish. It's recommended to pair Bleu de chèvre with a glass of Sauvignon Blanc.Expand

Le Brin is a French cheese originating from the region of Rhône-Alpes. The cheese is made with cow's milk and has a washed rind. Its texture is tender and creamy, the aromas are nutty, while the flavors are buttery and slightly sweet. Le Brin is traditionally shaped into hexagons ever since the 1980s, when it was first invented by Fromagerie Guilloteau. The cheese is easily spreadable, so it is recommended to serve it with crusty bread or crackers.Expand

Rochebaron is a French blue cheese made from cow’s or sheep’s milk. Its texture is soft and creamy, the aroma is strong, while the flavors are mild, mushroomy, and creamy. During the production process, the curd is injected with Penicillium glaucum in order to develop blue veins throughout the body. The cheese then matures for at least 30 days, during which it is regularly dusted with ash. When ready for consumption, it is recommended to pair the cheese with fresh fruits, crusty baguettes, or a glass of earthy Pinot Noir.Expand