Gastronomic specialities

From producers to consumers, Sancy Artense is home to a wide variety of fine food (cheeses, salt meats, truffade, bilberry tarts, jams, honey, craft beers etc.).

 

Allow time to stop off at farms, specialist shops and inns & restaurants.

Cheeses
Bleu d’Auvergne, Cantal, Fourme d’Ambert, Saint-Nectaire, Salers: 5 major AOP cheeses representative of the Auvergne identity.

Auvergne is a “large cheese platter”, being the only region in France to produce 5 AOP cheeses. From the Monts du Forez to Le Sancy, and from the Monts Dore to the Massif du Cantal, the diversity of Auvergne’s local cheeses can be found in the aromas and flavours of these AOP cheeses.

Produced using age-old know-how, passed on from generation to generation, AOP Auvergne cheeses maintain a close link with the diverse flora of the mountains, protected countryside and a rich and living heritage.

Via the 40 or so stopoffs of the Route des Fromages (farm producers, cheese dairies, cheese maturers), you’ll discover the hugely diverse regions, flavours and know-how of Auvergne’s 5 AOP cheeses: Bleu d’Auvergne, Cantal, Fourme d’Ambert, Saint-Nectaire and Salers.

Follow the signs saying “Route des Fromages” and use them to discover natural locations, heritage, villages and the fine food of Auvergne associated with each of the stopoffs.

This road is an open route, with no particular departure and arrival destination. You can devise your own itinerary. Map available free of charge in the tourist reception office.

Recipe tip:

How to make truffade
Ingredients for 4 people
1 kg
of potatoes (preferably bintje)
500 g of tome fraîche de Cantal or salers
garlic, salt, pepper

Preparation
1 – Peel and cut the potatoes into slices 3 to 5 mm thick.
Rinse under warm water then dry in a dish towel. Slice the garlic thinly. Cut the cantal into thin strips.
2 – Cook the potatoes. With sunflower oil in a large frying pan, brown the potatoes on a high heat for 5 to 10 minutes, then lower the heat for 25 to 30 minutes, adding a little salt.
3 – Finishing off. Put the strips of cheese on the potatoes and stir it all with a spatula until it forms strings (this happens quite quickly). And it’s done! Serve straight away with a green salad and a slice of Auvergne ham.

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