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!
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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!
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!
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!
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!
French cheese: facts and figures
Every region in France supports a large population of milk-giving animals which provide the raw material for French cheese. Therefore, there are more than 400 French cheese varieties ... Read more!
Bordeaux Wines: A Complete Guide to a Legendary Wine Region
Bordeaux Wines are produced in the vast vineyard region surrounding the city of Bordeaux, a landscape shaped by centuries of cultivation, trade and tradition. Few wine regions in ... Read more!
