Auvergne is a French region renowned for its five Protected Designation of Origin (PDO) cheeses. Therefore, to get your taste buds used to local gastronomy the path is already traced throughout the Auvergne region and the places where these five cheeses are produced: the Bleu d’Auvergne at the heart of Massif Central area, the Cantal on cantalian mount, the Saint Nectaire in the Dore mounts, the Fourme d’Ambert in the Livradois-Forez area, and eventually the Salers, mountain summer pasture cheese produced in the Cantal area. There are about 40 stopovers throughout the Route des Fromages (path of cheeses), which include farmers producers, dairies and cheese shops as well as refiners. Therefore, you will have the opportunity to discover the diversity of local produce, its flavour and the know-how used for these five local cheese specialities. You will be also be suggested to taste some of the other 30 types of cheeses from the region, such as the Bleu de Laqueuille, the Brique de Jussac, the Carré d’Aurillac, the Fourme de Rochefort, the Saint-Agur and many others. This route is also the opportunity of enjoying natural sites, villages, the heritage and gastronomy related to each of the stopovers.
