3.4 France -- Massif Central and Auvergne

The rugged plateau of the Massif Central and Auvergne is famous for rich green pastures and its six benchmark AOC French cheeses. Three semi-hard varieties date back to the 12th century and Will explores the differences between them while visiting a disused railway tunnel, where more than 3000 cheeses are now matured. Then it's off to a cow fair, where the locals celebrate the annual transhumance (seasonal livestock migration) and to the village of St Nectaire and a troglodyte dwelling where cheese is still matured on rye straw mats.

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Howto & Style

Tags:

• food
• cheese
• making