This distinguished cheese is the grandfather of the cheeses from the Auvergne region. Over the years its reputation has appealed to more and more cheese lovers. History tells us that 2000 years ago, due to hard winters in a region where the...
Like the Charolais which it resembles, the Clacbitou recently created fermier cheese comes from the Charolais region of Bourgogne.
The Clacbitou makes a light impression of fat in mouth and its flavour develops multiple aromas.
Fresh, the...
This little farmer's cheese, with its original form and tender soft heart, is made in the region around Loches in the Loire Valley. The Couronne Lochoise is like the moto of the region : "douceur de vivre" The cheese has a generous flavour of the...
Since 1868, Trappist nuns have been collecting milk from neighbouring farms to make and ripen this artisanal cheese in l'Abbaye d'Echourgnac, in Périgord. They use the same methods of production as for Port-Salut and succeed in producing 52...
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...
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 no...
