Food and Wine from the Auvergne Region

Food and Wine from the Auvergne Region

Auvergne region is a scenic place in the heart of France.  A well preserved environment of mountains, hills, rivers and forests providing tranquility for both body and mind.  It is also a gourmet heaven, renowned for its wine and cheeses.  It’s got great local cuisine making it a foodie paradise.


The Auvergne regions is France’s top producer of high quality cheese products with 5 different AOP labelled cheeses.  Visitors can take a cheese tasting tour dubbed the Route des Fromages.  This tour will educate you on cheese production from milking to aging.

  1. Bleu D’Auvergene: Aged for five weeks. A favorite of chefs around the world
  2. Saint-Nectaire:  Borrowing its name from its place of production, it produces 6,000 tons of cheese from 250 producers.  It is ripened on straw giving a distinct flavor.
  3. Cantal:  Aging of Cantal cheese is carried out in the region’s former railway tunnels.  There are 3 types of Cantal Cheese categorized by the stage at which they were harvested.  These are young, aged and in between.
  4. Salers: This cheese borrows its name from an entrancing village in Cantal.  The cheese from Salers breed of cows is aged for two years which gives it a fruity flavor.
  5. Fourme D’Ambert: This cheese is mild blue with a distinct cylindrical shape.  It is one of France’s oldest cheeses and it is known for being smooth and creamy.


Harvested from Le-Puy-en-Velay, puy green lentils are a dried vegetable known for it unique taste.  It is widely used in traditional dishes in Auvergne most notably Petit Sale, which is salted pork belly.

Beef and Cured Meats

Salers beef is popular throughout Auvergne.  Mountain air is used in drying salted cuts which are then mixed with different fruits like hazelnuts, chestnuts and blueberries to bring out a unique blend of tastes.


Auvergne was the preferred place for Kings to get their wines in ancient history.  Its significance remained up to the late 19th century when an invasion of phylloxera pests ruined the industry.  However young producers and the introduction of technology has seen the industry rise again.

Auvergne is known for it divine wines and boasts AOC accredited wines of Saint Pourcain and Cotes D’Auvergne vineyards thriving in the rich organic soils of the regions.

Wine  enthusiasts can enjoy a visit to wine museums in Aubiere which used to serve as a wine cellar.  Beautiful villages throughout Auvergne such as Montperyoux have a rich history in wine making  and offer tasting tours to tourists and visitors.