Since it is unlikely that any readers of this book are sufficiently equipped or self-confident to attempt to make Cantal, Salers, Saint-Nectaire, Bleu d’Auvergne, Fourme d’Ambert or Gaperon, I shall not provide indications on how they should be made.

Curd cheese, on the other hand, is easy to make. In both its strained and unstrained form (junket), caillé or encalat in Occitan, used to be very commonly eaten on farms, especially for break