The Massif du Mont d'Or, rises to a height of 1,450 meters. Over the years there has been a heated argument who made the Vacherin first, the French or the Swiss.
The Swiss have finally conceded that the French were the first.
The Swiss...
French cheese's king of kings.
Since the Middle Ages this cheese has captured the hearts of all those who have experienced its outstanding taste.
In the 19th century is was considered the finest cheese in Europe, thanks to the French...
This cheese is Brie's little brother; some people say that his the grandfather. His smaller and thicker than Brie but otherwise possesses all the characteristics of a Brie.
This cheese can be either farmed or industrially produced. Its taste...
This cheese is Brie's little brother; some people say that his the grandfather. His smaller and thicker than Brie but otherwise possesses all the characteristics of a Brie.
This cheese can be either farmed or industrially produced....
The cheese makers of the Franche-Comte and Savoie, faced with industrialization, have created a label of quality ensuring the preservation of their products.
His raw milk is rich from cows grazing in summer meadows. It takes 700...
Morbier (meaning "small market-town") is produced in the village of Morez in the Jura mountains.
It's creation dates from the 19th century. It's origin was for the personal consumption of the Comte cheese makers.
Each night soot was...
Ossau-Iraty is probably the least known of the A.O.C cheese family.
The Ossau-Iraty unites two regions of France in the Western Pyrénées: Ossau in the valley of the Bearn, and Iraty in the beech forests of the Pays Basque.
...
One of the oldest of French cheeses.
His origins trace back to the 12th century under the name of d'Angelot. It was only in the 17th century that it took its name from the village where it was made, namely, Pont L'Eveque. The village is...
