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Abondance 500gr - PDO -, cow milk cheese
Abondance 500gr - PDO -
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In the 14th century, the monks of l'Abbaye de Saint d'Abondance, situated on the Swiss border, were the official suppliers of savoyard cheeses for the election of the Pope in Avignon. The name of the cheese comes from the breed of cows (abondance)...
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La Basquaise 1/2, ewe milk cheese
La Basquaise 1/2
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  This is a typical tomme produced with ewe milk from Pays Basque (South West of France).   The originality of this cheese is the following one: During its maturation, the cheese is washed and brushed with piment d'Espelette (Espelette chili)...
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Meule de Savoie 500g, cow milk cheese
Meule de Savoie 500g
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  Meule de Savoie is a from the same family as Gruyère. It's a cooked pressed hard cheese. The taste is smooth and fruity and stronger when his older. Maturing period is around 10 to 12 months. You can use this cheese in the traditional Fondue...
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Mimolette (24 months) 1/4 pc, cow milk cheese
Mimolette (24 months) 1/4 pc
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  This cheese is also known under the name of Boule de Lille.   The reason being is that the cheeses were originally matured in cellars situated in the town of Lille.   The method of production of the Mimolette is the same as the Dutch cheese...
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Perail de Brebis, ewe milk cheese
Perail de Brebis
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  Another great cheese from the Aveyron: the Perail de Brebis.   Its rind is smooth, with a texture like thick cream.   The Perial de Brebis is an ewe's cheese with a strong, powerful taste.   The land on the massif des Causses is rich in...
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Tomme Crayeuse, cow milk cheese
Tomme Crayeuse
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  The tomme crayeuse is produced in the French mountain in Savoy.   Its maturation last, at least, 6 weeks in 2 differents  cellars. The first 3 weeks the cheese is matured in a humid cellar and then the 3 last in a dry one.   This specific...
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