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...
First, he's chosen with care, the best Camembert from the "Pays d’Auge" (Normandy) and then delicately scrapes of a small amount of the rind.
This is followed by dipping the cheeses in a bowl full of excellent Calvados (an alcohol...
Coeur de chevre cheese is made from raw "poitevine" goat milk, "poitevine" being a particular breed of goats.
The herds roam and feed on the rich grasses of the Gatinais. This area is also famous for another gastronomic delight the delicious...
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.
Caving takes...
Manufactured in dairies of Haute-Loire, the Montbriac is made from cow's milk.
This cheese is easily recognizable with its ashy dough and its slightly blue-veined ivory color pâte.
The cheese got a light perfume, smooth and delicate. One...
The Selles sur Cher, by reputation, is extremely old. Over many generations Selles sur Cher has maintained its original artisan method of production.
The Selles sur Cher was one of the first to be accepted as an AOC product, in 1975.
His...
