Sainte-Maure de Touraine – a goat’s milk cheese from the Loire Valley. Sainte-Maure de Touraine, made with full-cream goat’s milk, is a soft pâte cheese with a grey ... Read more!
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Sainte-Maure Caprifeuille, Poitou
Sainte-Maure Caprifeuille – a goat’s milk cheese from Poitou-Charentes. Sainte-Maure Caprifeuille is a raw, semi-soft goats milk cheese, with a thin consistent and wrinkled rind with superficial grey-white ... Read more!
Roquefort Cheese, Rouergue
Roquefort – the king of blue cheese from the Rouergue (département of Aveyron). Roquefort is made exclusively from raw full-cream ewe’s milk and is a blue vein cheese. The ... Read more!
Reblochon: The Creamy Heart of Haute-Savoie
Nestled in the heart of the French Alps, Reblochon is one of Haute-Savoie’s most iconic cheeses. Creamy, smooth, and delicately nutty, it has become a symbol of alpine ... Read more!
Pont l’Évêque, Normandy
Pont l’Évêque is a cheese with a brushed yellow-orange to straw yellow rind. Pont l’Évêque is a cow’s milk cheese with a soft pâte, a washed yellow-orange to ... Read more!
Ossau-Iraty Cheese
Ossau-Iraty – a full-cream ewe’s milk cheese from the Pyrenees. Ossau-Iraty is a full-cream ewe’s milk cheese with a slightly pressed and uncooked pâte and a natural yellow-orangey ... Read more!
Morbier, Franche-Comté
Morbier – a washed rind cheese from the Franche-Comté region. Morbier is a raw cow’s milk cheese made from uncooked pressed scalded curds. The fat content is at ... Read more!
Maroilles, Nord-Pas-de-Calais
Maroilles is a typical cheese from the Nord-Pas-de-Calais. It is a cow’s milk cheese with a soft pâte (uncooked and unpressed) and with a moist, brick red, washed ... Read more!
Livarot, Normandy
Livarot, a cow’s milk cheese from Normandy nicknamed “the colonel”. Livarot is a cheese made from raw or pasteurised cow’s milk. It has a soft pâte and a ... Read more!
Fromager d’affinois
Fromager d’affinois, a best-seller in Australia rich in calcium. Fromager d’affinois is a pasteurized cow’s milk cheese, with a soft and mouldy rind. The fat content is 30%. ... Read more!
Fleur du Maquis, Corsica
Fleur du Maquis, one of the few Corsican cheese available outside France. The cheese is also known as ‘Brin d’amour’ and ‘Petit-Corse’. Fleur du Maquis is an unpressed, ... Read more!
Epoisses, Burgundy
Epoisses, a cow’s milk cheese from Burgundy. Epoisses is a full-cream cow’s milk cheese with a soft pâte and a washed rind. The fat content is at least ... Read more!
Comté Cheese
Comté, a cow’s milk and hard cheese from the Franche-Comté region. Comté is a cow’s milk cheese made from pressed scalded curds with a golden-yellow to brown firm ... Read more!
Camembert, Normandy
Camembert, France’s most famous cheese from Normandy. Camembert is a raw cow’s milk cheese with a soft pâte and a white mouldy rind which may have red stains. ... Read more!
Brillat-Savarin, Burgundy
Brillat-Savarin is a delightful and creamy cheese to the palate. Brillat-Savarin is a cow’s milk cheese with a soft pâte and a bloomy and fluffy rind. The fat ... Read more!
Beurre and Crème d’Isigny, Normandy
Beurre and Creme d’Isigny – the butter and crème fraiche from the village of Isigny in Normandy cannot be mistaken for another make! The minimum fat content of ... Read more!
Beaufort cheese: Things you should know
Beaufort is a hard cheese produced in the alpine valleys of Savoie (Tarentaise, Maurienne and Beaufortain). This cooked and pressed cheese is made with full-cream raw cow’s milk. The fat content is ... Read more!
Leckerlis from Basle – Leckerlis de Bâle
Leckerlis are swiss little gingerbreads which come from Basle on the border of France and are often cooked in South Alsace … one is never enough! They are part ... Read more!
French Christmas log – Bûche de Noël
A Christmas log is the traditional dessert for the French Christmas meal on the 24th of December. It is a rolled sponge / Genoese sponge in the shape ... Read more!
Bredalas Christmas Cookies – Bredalas de Noël
Bredalas are little Christmas cookies whose preparation date back to the Renaissance. This is probably one of the best known Alsatian traditions. The Bredalas (the spelling changes depending ... Read more!
