In 1131 a Trappist abbey of Tamié was founded in the region of Bauges, Savoie. For over a hundred years the monks have produced a cheese called le Tamié. It is a close cousin to a cheese we all know well: the Reblochon. During the maturing...
The making of this cheese is relatively recent, only appearing in the markets in the middle of the last century. The story goes that an Auvergnat farmer sprinkled mould from rye bread on his milk curd and then pierced the curd with a needle. This...
The making of this cheese is relatively recent, only appearing in the markets in the middle of the last century. The story goes that an Auvergnat farmer sprinkled mould from rye bread on his milk curd and then pierced the curd with a needle. This...
This cheese has been made on Dutch farms in the vicinity of Gouda, a village near Rotterdam, since the XVI century. The cheese became a new craze and was soon very successful. Its production increased with the opening of industrial dairies at the...
The cheese appeared in Holland on the XVI century. It was manufactured in farms near the village of the same name, near Rotterdam. The cheese knew in craze and a fast success. Its production increased with the opening of the industrial dairies at...
Morbier (meaning "small market-town") is produced in the village of Morez in the Jura mountains. Its creation dates from the 19th century. Its origin was for the personal consumption of the Comte cheese makers. Each night soot was sprinkled on the...
This is a cheese produced in Savoie (alps mountain). It'a tomme (similar production method as tomme de Savoie) but completly different way of maturation. In fact, during its maturation period, this cheese is regulary washed with salted water in...
