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...
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 origins of the Epoisses can be found at the Abbaye de Citeaux. It is here that the monks first produced this remarkable complicated cheese. We are told that Napoleon was partial to this cheese and ate it with Chambertin wine. It was very...
A filetta means fern in Corsican. This artisanal cheese decorated with a sprig of fern comes from Isolaccio, which lies 45km south of the town of Bastia. The Filetta Corse has a faint smell of the cellar and fern leaves.
This cheese is said to have been created in AD 962 by a monk. Maroilles, also called Marolles, is a powerful fermier or industrial cheese. The pate is golden, soft and oily. The sweet taste lingers in the mouth. Affinage takes at least five weeks...
Le Pouligny Saint Pierre is often known as the pyramid, or Eiffel tower, because of its cone shape. The Pouligny Saint Pierre is produced in the valley of the Brenne, situated in central France. This region is known for its mild climate which...
Reblochon was the first cheese of the Savoie region to be granted the AOC certification, in 1958. The cheese is made by mixing the milks of three different breeds of cow : abondance, tarine, and montbéliarde. The birth of this fascinating cheese...
Reblochon was the first cheese of the Savoie region to be granted the AOC certification, in 1958. The cheese is made by mixing the milks of three different breeds of cow : abondance, tarine, and montbéliarde. The birth of this fascinating cheese...
This is a raw milk cheese that comes from the farms in the Rhone-Alpes area of France. The French call this caille doux. Affinage (maturing) is a least two weeks. The taste is creamy and soft and will delight amateurs of soft cow’s cheeses. The...
This cheese is made from the milk of red-nosed Manech ewes. The milk is bought in from neighbouring farms and taken to the Abbaye de Notre-Dame de Belloc in the Pays-Basque, where it is made into cheese. The cheese has a fine, dense pâte that is...
