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| | All Cheese Considered: Cheeses of the Auvergne (Site not responding. Last check: 2007-10-17) |
 | | France's Auvergne region, often referred to on maps as the Massif Central, lies almost in the dead center of the country, and it is in this rugged mountainous area that four of France's great rivers begin, the Loire, Cher, Dordogne, and the Lot. |
 | | Despite the rugged terrain, the cheeses of the Auvergne are cow's milk cheeses and three of them are blue. |
 | | Bleu des Causses is used extensively in the region's cooking, in omelets, pasta, and on potatoes. |
| www.gourmetretailer.com /gourmetretailer/magazine/article_display.jsp?vnu_content_id=2068185 (509 words) |
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