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!
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!
