Blayac

Aligot is a French dish which incorporates mashed potatoes, melted cheese, cream, and crushed garlic. This combination results in a creamy, elastic, and velvety mixture that is similar to fondue. The dish is a specialty of L'Aubrac, a region located in the south of France. It is believed... Read more

Fouace Aveyronnaise is a traditional brioche-like bread flavored with orange blossom water from the Aveyron region. It is known for its sweet, slightly dense texture. The dough is rich with butter, eggs, and sugar and shaped into a round or oval loaf. Once baked, it develops a golden, slightly cr... Read more

Pastissou is a traditional cake originating from Levezou in Aveyron. The cake is usually made with a combination of flour, sugar, butter, ground walnuts, milk, eggs, and baking powder. The walnuts are roasted with caramel, and the cake is topped with a light sugar meringue. Once baked, the cake s... Read more

This classic south-western French salad is made with bacon and Roquefort cheese as its main ingredients. Other ingredients include garlic, basil, walnuts and baby spinach or other salad leaves. The whole salad is dressed with a vinaigrette based on sherry vinegar and mild-tasting olive oil, and s... Read more

Roquefort is one of the greatest cheeses of France, made from full-fat, unpasteurized sheep's milk. It has blue veins dispersed throughout its body, developed from the spores of Penicillium roqueforti before the cheese is pressed. It is so tasty and loved that it was a favorite ... Read more

Bleu des Causses is a traditional blue cheese made from unpasteurized cow's milk. The cheese is placed in a cave, which is under the influence of drafts of cold and damp air, providing a unique maturation process that lasts for at least 70 days. Because of the air gusts in the cave, and ... Read more

Tomme fraîche is a hard-pressed curd that is made with cow’s milk. It is made in the production of Laguiole, Cantal, and Salers cheese. The curd is unsalted and slightly fermented, and because it’s hard-pressed, it has a high level of dry matter. It is produced in the natural re... Read more

Laguiole is a semi-soft, aromatic cheese made from raw, whole-cream cow's milk, with a thick light orange rind that turns light brown as it matures. Interestingly, the rind is so important that it is prohibited to sell grated Laguiole, and each piece of the cheese must come with a piece ... Read more

Originating from Aveyron, Briquette de Brebis is a French cheese made with sheep's milk. In fact, the same milk is used to make the popular Roquefort. The texture of Briquette de brebis is soft and creamy, with nutty aromas and flavors. The cheese matures for 3 weeks in humid cellars, an... Read more

Elutcha des Cabasses is a French cheese that's produced in Verrieres by Jean-François Dombre. He named the cheese after his three children - Élise , Lucia, and Charles. The cheese is made from raw sheep's milk, and it's left to age for 6 weeks before consumption. Underneath its wash... Read more

Pérail de Brebis is a French cheese hailing from Aveyron in the Midi-Pyrénées region. The cheese is made from pasteurized sheep's milk and it ripens in wooden molds to hold it in place, as it can become runny at room temperature. Underneath its soft bloomy rind, the ... Read more

Huile de noix du Périgord is a French virgin walnut oil that's mechanically extracted. It originates from Aveyron, Charente, Corrèze, Dordogne, Lot, and Lot-et-Garonne departments. This oil is produced from the walnut varieties called Franquette, Marbot, Corne, and Grandjean. The vi... Read more

L'Ecir de l'Aubrac is a French cheese originating from the plateau of Aveyron. The cheese is made with cow's milk and has a natural white rind. The aroma of this cheese is pleasant, the texture is smooth, while the flavors are sweet with notes of mountain flowers and honey. It is recomme... Read more

Veau d'Aveyron et du Ségala is fresh veal meat from young calves that are slaughtered before they are 10 months old. The calves must be born and reared in the French regions of Aveyron, Cantal, Tarn, Tarn-et-Garonne and Lot. They feed on their mother's milk from their birth, which is addit... Read more

Génisse Fleur d'Aubrac is fresh meat from the animals that are a cross breed from the Charolais and Aubrac breeds of beef. The animals mostly have a light white color, but retain some of the black colors of the Aubrac breed. They benefit from both the rusticity o... Read more

Cazelle de Saint Affrique is a sheep’s milk cheese originating from Aveyron in the Midi-Pyrénées region of France. The cheese is shaped into small cylinders, and it has a characteristical wrinkly rind. The word cazelle in its name refers to the shepherd&rsquo... Read more

Marcillac is a French appellation located in Aveyron department that produces dark red wines almost exclusively from Fer Servadou (Mansois) grapes, though small amounts of Cabernet Sauvignon and Cabernet Franc or other French grapes are occasionally used in the blends. These red wines ar... Read more