Soignon – a popular goat’s milk cheese from the Poitou. Soignon is a full-cream goat’s milk cheese, with a soft pâte and mouldy rind. The fat content is ... Read more!
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Sainte-Maure de Touraine
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!
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!
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!
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!
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!
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!
Raclette Cheese
Raclette – a cheese produced in Savoie which gave its name to a popular dish. Raclette is a raw cow’s milk cheese with an uncooked pressed pâte. The ... Read more!
Bleu d’Auvergne
Bleu d’Auvergne is a creamy and easy-to-like blue cheese. Bleu d’Auvergne is a cow’s milk cheese with a thin salted rind and a blue veined pâte. The fat ... Read more!
Brie de Meaux, Île de France
Brie de Meaux has been nicknamed King of Cheeses in France. Brie de Meaux is a raw cow’s milk soft cheese with a white mouldy rind. The fat ... Read more!
Munster cheese
Munster is a cheese from the Vosges Mountains produced in Alsace and Lorraine. Munster or Munster-Géromé is a cow’s milk cheese with a soft pâte and a washed ... Read more!
