Introduction to Southern Central France’s Cheese Making Tradition

Southern central France is renowned for its natural beauty, distinctive local cheeses, and rich cheese making history, dating back thousands of years. The tradition of cheese making in this region originated from monks introducing cows in the 12th century to produce semi-hard cheeses, such as Leol, which was famously served to pilgrims at the monastery of St. Orch.

The Traditional Cheese Making Process

The traditional method of making Leol cheese has changed little over the centuries and involves heating milk, adding animal rennet, and letting it set before cutting, pressing, and wrapping it in cloth. The cheese is then pressed multiple times, milled, salted, and placed into hoops, with a stamp and foil badge added to identify the production date and batch number. The cheeses are matured in caves for 4-6 months, or up to 18 months, before being sold.

Regional Specialties and Cheese Varieties

The village of Lyol is famous for its cheese production and a hardy dish called aligot, made from bread or potatoes and fresh melted Leol cheese. Other notable cheeses from the region include Cantal, Salair, and Forme d’Ambert, each with its unique flavor and production process. The Salair cheese, for example, is produced in a cave with a high moisture level and constant temperature, giving it a light nutty flavor and special bite after 180 days.

Cheese Production and Maturation

Cheese production in the region is closely tied to the local cow breeds and the traditional methods of cheese making. A rare regional breed of cow, for instance, only produces milk when a calf is present, making it impractical for modern mechanical milking. However, some farms continue to use this breed to make cheese through a laborious process involving cutting, stirring, and pressing the curds. The resulting cheese has a beautiful, moist texture and complex flavor after a minimum of 3 months of maturation.

Unique Cheese Maturation Techniques

Some farms in the region mature cheese on-site, storing it in cellars or damp volcanic caves on rice straw mats. This unique maturation process gives the cheese a distinct flavor and texture. La Firm Belmont in San Nectar, for example, produces cheese made with Salair’s cow milk, matured in caves and featuring a unique rind with various molds.

Celebrating Cheese and Local Traditions

The region’s cheese making tradition is celebrated through various events, including the annual transhumance, where cows are dressed in flowers and bells and paraded through villages before their migration to the mountains. This event attracts many visitors and creates a lively atmosphere, often accompanied by parties. The region’s cheese varieties, such as Bleu d’Auvergne, are also praised for their delicious taste, highlighting the variety of interesting cheeses in the Auvergne region of France.

Conclusion

In conclusion, southern central France’s cheese making tradition is a rich and diverse one, with a history dating back thousands of years. From the traditional method of making Leol cheese to the unique maturation techniques used in the region, each cheese variety has its own distinct flavor and texture. Whether it’s the Cantal, Salair, or Forme d’Ambert, the region’s cheeses are a testament to the local traditions and customs that continue to thrive in this beautiful part of France.

Key Vocabulary

Term	Definition	Example Usage
Leol	A type of semi-hard cheese originating from southern central France.	The monks served Leol cheese to pilgrims at the monastery of St. Orch.
Rennet	A substance used to separate milk into solid curds and liquid whey.	The cheese maker added rennet to the milk to initiate the curdling process.
Aligot	A traditional dish from southern central France made with bread, potatoes, and melted cheese.	The village of Lyol is famous for its aligot made with fresh Leol cheese.
Cantal	A type of firm, cow’s milk cheese from the Auvergne region of France.	The region is also known for producing Cantal cheese, which has a unique flavor profile.
Salair	A type of cheese produced in a cave with a high moisture level and constant temperature, giving it a light nutty flavor.	The Salair cheese is matured for 180 days to develop its distinct flavor and texture.
Transhumance	The seasonal migration of cows to the mountains, often celebrated with festivals and events.	The annual transhumance event in southern central France attracts many visitors and creates a lively atmosphere.
Maturation	The process of aging cheese to develop its flavor and texture.	The cheese is left to maturation in caves for several months to develop its characteristic flavor and texture.
Forme d’Ambert	A type of blue cheese from the Auvergne region of France, known for its creamy texture and mild flavor.	The region is also famous for producing Forme d’Ambert cheese, which is often served as a dessert cheese.
Bleu d’Auvergne	A type of blue cheese from the Auvergne region of France, known for its pungent flavor and creamy texture.	The Bleu d’Auvergne cheese is prized for its delicious taste and is often served as a table cheese.

Watch The Video

Massif Central and Auvergne – France – Cheese Slices with Will Studd

Vocabulary Quiz

1. Which word means ‘a substance used to separate milk into solid and liquid parts’?

A) Hoop
B) Stamp
C) Animal rennet
D) Foil badge

2. What is the name of the dish made from bread or potatoes and fresh melted Leol cheese?

A) Forme d’Ambert
B) Aligot
C) Cantal
D) Salair

3. Which cheese is produced in a cave with a high moisture level and constant temperature, giving it a light nutty flavor?

A) Leol
B) Cantal
C) Salair
D) Bleu d’Auvergne

4. What is the term for the process of moving cows to the mountains, celebrated through an annual event in the region?

A) Maturation
B) Transhumance
C) Milking
D) Cheese making

5. Which cheese variety is praised for its delicious taste and is from the Auvergne region of France?

A) Cantal
B) Salair
C) Forme d’Ambert
D) Bleu d’Auvergne

Answer Key:

1. C
2. B
3. C
4. B
5. D

Grammar Focus

Grammar Focus: The Use of the Present Perfect Continuous Tense

The present perfect continuous tense is used to describe an action that started in the past and continues up to the present moment. It is formed using the present tense of the auxiliary verb “has/have” + “been” + the present participle of the main verb (e.g., “has been making”). In the context of the text, this tense can be used to describe the ongoing tradition of cheese making in southern central France, such as “The region has been producing cheese for thousands of years.” This tense is suitable for CEFR C1 level learners as it requires an understanding of complex verb forms and their applications in describing prolonged actions.

Grammar Quiz:

1. The village of Lyol ____________________ its famous cheese production for centuries.

A) has made
B) makes
C) has been making
D) made

2. By the time the cheese is sold, it ____________________ in caves for at least 4 months.

A) has been matured
B) was matured
C) is matured
D) will be matured

3. The traditional method of making Leol cheese ____________________ little over the centuries.

A) has changed
B) changes
C) is changing
D) has been changing

4. Some farms in the region ____________________ cheese on-site for years, using unique maturation techniques.

A) have matured
B) mature
C) are maturing
D) have been maturing

5. The annual transhumance ____________________ a lively atmosphere in the villages for decades.

A) has created
B) creates
C) is creating
D) has been creating

Answer Key:

1. C) has been making

2. A) has been matured

3. A) has changed

4. D) have been maturing

5. D) has been creating