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 of the comté de Foix. Legend has it that it was favoured by King Louis VI who went through the...
The Soumaintrain is a farmhouse cheese made with cow's milk, pasteurized or raw, with a soft pate, uncooked and not pressed. The rind has an orange color that comes from continual washing in brine. The shape is in the form of a disk 10/13...
This organic cheese is produced in the south west of France, named Larzac
It's a tomme with a white rind, matured in a cellar from 2 to 6 months.
It's a hard uncooked pate made out of ewe milk. It s weight is approx 2.2kg
It has a subtle ewe...
