Cantal, Salers, Saint-Nectaire, Bleu d’Auvergne, Fourme d’Ambert or Gaperon

Preparation info

  • [To make about

    1 kg

    of well-drained curd cheese]
    • Difficulty

      Easy

Appears in

Mourjou: The Life and Food of an Auvergne Village

Mourjou

By Peter Graham

Published 1999

  • About

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