Made in the North East of France, in Lorraine, this flat and square shaped cheese is produced by the monks of the Abbaye de Vergaville, a Benedictine Abbey created in the 10th century.
This cheese is washed 5 times with cherry plum brandy...
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...
Sainte Maure is the king of Touraine goat cheese.
This cheese is easily recognized because it has a long straw that traverses the middle. The straw is placed there to facilitate handling of the Sainte Maure de Touraine.
The aroma is of...
