Discover France's summer cheese and a sweet teatime delight

Cheese of the month: Cantal jeune  

When choosing a cheese to enjoy after a meal on a sweltering summer’s day, it is a good idea to go for those which are fresh and young, and do not take them out of the fridge too soon or they will be too warm. 

Beyond goat’s cheese or sheep’s milk gems such as Ossau-Iraty from the Basque country, try a young Cantal (Cantal jeune). 

Made from pasteurized cow’s milk in the Auvergne, this fruity, mild-flavoured AOP cheese is aged for about two months and has a supple, delicate texture.

Accompany with a fruity Beaujolais cru, such as a Morgon, Brouilly or Juliénas.

Local speciality: La fouace

La Fouace, a crown-shaped bread made in the historic Rouergue area (now roughly the department of Aveyron) and Haute-Auvergne. Scented with orange blossom water, it is slightly sweet and buttery with a soft, dense texture and subtle, delicate taste.

A teatime (le goûter) staple, thick slices are delicious when slathered with jam or even marmalade, while some locals enjoy it with a few squares of chocolate or even a layer of butter!