In 1965, the Monastery of St Nicolas was founded in the village of de la Dalmerie. This village is located in the l'Hérault department, near the water spring of l'Orb, 85km to the west of Montpellier, and 60km north east of Béziers.
The monks...
Well known throughout the world, Camembert is often imitated (and poorly), but connoisseurs know that the true Camembert comes from only five departments in Normandie. It is produced from raw milk and ladled into cheese vats. A genuine Camembert...
The cheese makers of the Franche-Comte and Savoie, faced with industrialization, have created a label of quality ensuring the preservation of their products. Its raw milk is rich from cows grazing in summer meadows. It takes 700 litres to 1000...
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 walnut. The...
The original shape of the Taupiniere is due to the imagination of the cheese makers from the Poitou-Charentes region. No doubt cheese experts will be reminded of the Gaperon that has a similar shape, but from another region the Auvergne. In the...
