Set high in the mountains, Auvergne is a land of vast expanses that has been shaped by major volcanic activity for thousands of years. Nowadays, while volcanic activity has subsided, the region has retained its strong traditions, particularly those of cheesemaking – St Nectaire, Fourme d’Ambert, Bleu d’Auvergne, Salers, Cantal and Tomme are all made here, and their renown goes far beyond the limits of the mountains.