Auvergne Gastronomy- Hearty Cuisine - Winter Warmers For Hikers And St Nectaire-The Best Of Cheeses
Auvergne Cuisine
Soupe de Noël is made by boiling chunks of stale crusty bread to salted water until the water has reduced, when pieces of St Nectaire cheese are added. The mixture is stirred until the cheese has melted, then thick crême fraiche is added just before serving.
Truffade is a hearty dish made by cooking potato slices in duck fat before adding grated Cantal or St Nectaire cheese. Once the cheese is melted it is ready to eat.
Aligot another hearty dish is creamed potato to which Cantal cheese is added. When the cheese has melted to the point where when the spoon is lifted from the pan the cheese forms stretchy strings it is ready to eat.
Tripes and tripoux are delicious tripe and red wine dishes, while chou farci is cabbage stuffed with a delicious minced pork and breadcrumb stuffing.
Coufidou is a wonderfully rich beef stew with an aromatic coriander seed sauce.
Auvergne cheeses such as Cantal, Salers, St Nectaire, Tôme d'Auvergne and Bleu d'Auvergne are renowned worldwide. However the gastronomy of the area is less well-known.
St Nectaire, "the best of cheeses", won the Sun King's admiration when it was was introduced to the court of Louis IV the Maréchal de France Henry de Sennectère. It us usually enjoyed at the end of a meal, though it is also sometimes used in salads or in tarte au Saint-Nectaire, truffade and soupe de Noël (Christmas soup). Red wine is accompanies it well; perhaps a Bourgogne or Pomerol
The area of the St Nectaire AOC (appelation d'origine controlée) is one of the smallest in France, within the Puy de Dôme and the Cantal, the cheese taking it's distinctive flavour from the great diversity of wild flowers and aromatic herbs to be found in the Auvergne pastures.
The traditional "St Nectaire Fermier" cheese is made from raw milk twice a day, after each milking. The young cheese is made in a mold of 21cm, (13cm for the "petit St Nectaire") wrapped in cloth and pressed for 24 hours. The cheese is washed in a saline solution and then in clear water each day for a fortnight. It is then turned regularly for the following three or four weeks. The cheese is marked with an oval plaque.
The "St Nectaire Laitier" cheese is made from raw or pasturised milk. The cheese is marked with an square plaque.
During the summer months of July and August many villages sre host to Marchés de Pays, when local producers set up stalls selling their produce, prepared ready to eat: aligot, truffade, charcuterie, meat dishes, cheeses, deserts, wines... so that all may compose a meal of their choice and dine in convivial company with neighbours, friends and visitors at trestle tables set up for the occasion in and around the village hall... the ideal end to a day's outing in the Auvergne. A particularly lively marché de pays is held at Champs sur Tarentaine in the Artense.
Related Tags: cooking, french, france, cookery, cheese, cuisine, gastronomic, auvergne, cantal, cheeses, fromage, gastronomy
JS Selfe is a photographer, author and multi-media producer of Interactive Virtual Visits on CD ROM. Discover Interactive Virtual Visits at http://www.pilgrimsall.org/placesofpilgrimage/CDs.htm
Your Article Search Directory : Find in ArticlesRecent articles in this category:
- Feel Refresh With Durable Sports Bottle
Almost every person in this world is addicted to sports. Whether it is an indoor or outdoor sport, e - Types and Designs of Cookie Cutters
Cookies are everyone's favorite snack. No matter what time of day, it seems that it becomes the ulti - Fun Cookie Treats For Everyone
There are some foods that most people don't outgrow or take off their favorites list even after deca - How To Have The Perfect Halloween Party
Traditionally more popular in America, over the past 10 years Halloween has wormed its way into Brit - Come and Get It, The Pizza is Here
If one were to ask two different people what they wanted for fast food, more than likely one of them - The Perky Healthy Benefits Of Tea
A sip in the morning, while reading your newspaper just makes your day complete. Most people's under - 3 Key Factors of a Good Bar
The process of elimination combined with a list of "pros" and "cons" is used by many people to make - Remembering Those Favourite Sweets From Our Youth
It's safe to say that quality never goes out of fashion and just as those favourite Top 40 hits of y - Top 5 American Sweets Of All Time
America is famous for producing many things, from fantastic films through entertaining sports to glo - Recommendations For Creating Extraordinary Biryani
Good biryani is all over the place, but fantastic biryani can be quite tough to come across. Too man
Most viewed articles in this category:
- Spices Thai Food Galangal, Nutmeg Tree And Krachai
Galangal Scientific name:Alpinia galangal (L.) Willd. Family:ZINGIBERACEAE Vernacular name:Kha Gala - The Little Things in Life: Food Presentation
While it may seem silly, the appearance of a little radish rose on my salad plate has the power to t - Popular Malaysian Fruits
Malaysian fruits are becoming very popular with an increasing number of people. Some of the more pop - Not The Usual Super Bowl Theme Party . . . Celebrate Backwards Day Instead!
While it seems that 99% of the United States (OK, the world) plans to either throw or attend a Super - How Long Should I Let My Bread Rise
It depends. The best way to tell if the dough has risen enough is not by time-though it helps to se - Buffalo Wing Sauce Recipe
The simple ingredients used are ketchup, warm honey, lemon's juice, butter, Louisiana sauce, white v - A Bakers Guide To Chocolate
What's the difference between bittersweet chocolate and semisweet chocolate? Can I use Dutch cocoa i - Red Grapes Are Not Just For Jelly!
As a continuation to, "White Grapes are as Different as Apples and Oranges," red grapes are very muc - High Altitude Breads
Can you make bread and buns in the mountains? We got a call from California this week, "I can make - Tips For Great Pizzas
A pizza made at home should be better than a commercial pizza. You get it fresh from the oven made w