In 1131 a Trappist abbey of Tamié was founded in the region of Bauges, Savoie. For over a hundred years 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...
This is the best known of the traditional cow'milk cheeses from the Pyrénées. It is named after the village where it is made, in the Couserans region in Comté de Foix. Legend has it that it was favoured by King Louis VI who went through the...
The Fleur du Maquis is a ewe soft cheese covered with scrubland aromatic herbs (savory, rosemary), juniper berries and chillis.
It has a very particular taste, full of floral aromas.
All the Corsican character is expressed in this...
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...
The word Parmigiano describes a group of Italian cheeses, of which Parmigiano Reggiano is the undisputed grand classic of the Italian kitchen.
His history dates back to the 13th century, its glories were chanted by Boccace a century...
Made from cows that feed on the very rich and perfumed volcanic pasture lands of the uplands of the Auvergne region of France.
The Saint Nectaire fermier (farm) cheese is easily recognized by its green label.
The caving process is...
