Made from cow's milk in Auvergne, and sporting a rough, 'peasant-style' rind, this cheese has been around since the 17th century. The cheese itself is semi-hard with a smooth bite - pleasurable to sink the teeth into - and, thanks to storage in the vicinity of the region's natural flora, has fragrant notes of flowers, mushroom and nuts.

Sweet wines are best with this wonderful cheese, and you can serve it alongside a dish of candied nuts and fruit as a snack. As an eat-alone variety it is hard to beat.