This little goat cheese raises proudly his occitan cross.
The Croix Occitane cheese is produced in the south of France (near Toulouse) by a unique farmer.
The farm holds a herd of 500 goats and produce his own cheeses. One of them it's...
Beaufort is a Protected Designation of Origin (PDO) that has been celebrated since the Roman era.
It takes about 500 litres (130 gallons) of milk to make a 40-45 kg wheel of Beaufort.
The cheese is made from the milk given by the...
Beaufort is a Protected Designation of Origin (PDO) that has been celebrated since the Roman era.
It takes about 500 litres (130 gallons) of milk to make a 40-45 kg wheel of Beaufort.
The cheese is made from the milk given by the...
This delicious goat's milk cheese is formed by hand and is moulded in a linen (one notes the mark of the folds in impression on the rind of the cheese). Its shape is original and decorated with a bit of rosemary which scents it beautifully. It...
The "Buchette" is a raw-milk goat cheese which rind goes from white to yellow and ashy when is it matured. It can be eaten fresh or after a maturation-period in a wet cave. Its creamy and soft texture gets firmer and the hazelnut taste gets...
It's a little goat cheese from South of France.
His name come from his shape.
In fact, this cheese have the same shape as the famous candy from Aix en Provence : Le Calisson .
You can find 2 versions of this tiny cheese : cover with...
Well known throughout the world, Camembert is often imitated (and poorly), but experts knows that the true Camembert only comes from Normandie.
It's produced from raw milk and ladled into cheese vats. A genuine Camembert mentions the production...
The word "fourme" comes from the latin forma, which means shape or form. The Fourme de Montbrison is cousin to the Fourme d'Ambert. Both these cheeses are members of the AOC family.
The production is either cooperative or artisan; there are...
It is from the cantons of Fribourg, Neuchatel and Vaud the famous Swiss Gruyère is produced.
The Swiss Gruyère belongs to the family of cooked pâte (dough) cheeses with brushed rind. Its appearance dates back to the 9th century when the...
The Langres is a close relative to the Epoisses de Bourgogne.
His name and origin are from a town in the Haute Marne.
The cheese dates back to the 18th century.
It was only quite recently (1991) admitted to the AOC family; prior to...
