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ripening grapes in the Loire

ripening grapes in the Loire




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Traditional Auvergne Cheese Festival

salers cheeseThe village of Pailherols (15 Cantal, Auvergne-Rhone-Alpes) will be celebrating the local Cantal cheese 2 – 3 June 2018 with a cheese market Fête des Fromages, where local producers will offer samples of this semi-hard cheese made from the Salers cows which graze on the mountain meadows and pastures of the region. Just to confuse, the cheese made in the summer when the cows are on the moutain slopes is called “Salers”, whilst that made in winter from cows fed on hay is called “Cantal” In addition you’ll find a collection of tractors from various periods; a cow parade through the village (Salers cows of course) ; children can enjoy visiting a miniature farm.

To balance the rich food you can take a hike on the Saturday to see shepherd’s huts.

Graciously there is also a “guest” cheese-making region which is the Franche-Comté this year. Cheesemakers from there will reveal the secrets of making Comté cheese (another semi-hard mountain cows milk cheese also known as Gruyere de Comté) and offer a fondue on Saturday night.

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For more info on the Auvergne Cheese Festival see www.pailherols-flocons-verts.com

Aurillac holds its Christmas Market 13 – 24 December 2018 – see www.aurillac.fr

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The village is situated between Aurillac (15 Cantal, ARA) and St Flour (15 Cantal, ARA) an area which is not exactly “just off the autoroute”. Consequently it remains quiet and unspoilt –

Life in Cantal is played out against a stunning landscape of immense power and beauty. Home to natural riches as varied as the dramatic gorges of the Lot and Truyère, the ancient woodland of La Châtaigneraie, the wild moorland of the Aubrac and the boundless emerald green pastures of Salers.

But above all Cantal is a land dominated by mountains.

Cows and cheese play an important part in the local economy with Saler and Cantal joined by St Nectaire, Fourme d’Ambert, Bleu d’Auvergne.This is an area full of rich simple food based on the best local ingredients. A wide variety of locally cured and produced charcuterie: hams, fritons, pates, terrines and sausages. Game from the hills and woodland with seasonal hare and rabbit, quail, venison and wild boar. Rustic breads and pastries, nuts, oils, jams and honeys. Famous Gentian liqueur, eaux de vie distilled from plums, raspberries, blackberries, blackcurrants and chestnuts – sounds good enough to eat!

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For more info on the Cantal département see www.cantal-destination.com/

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