Produced from cow's milk that have been fed from the rich pastures of the Jura mountains, no additives are mixed with the milk.
The Comte requires a long caving period. Every cheese from this region before being sold is judged by a...
Produced from cow's milk that have been fed from the rich pastures of the Jura mountains, no additives are mixed with the milk.
The Comte requires a long caving period. Every cheese from this region before being sold is judged by a...
This cheese was born many centuries ago from goats milk. Saint-Marcellin is today produced from cow's milk.
It has a light, subtle acidic taste and gives off a vegetable and nutty aroma.
The cheese has a soft pate and should be eaten in a...
This goat cheese is produced in the South of France, in Provence.
This cheese is similar as his cousin the Banon, without leaves, but spread with spices such as peper and thym, also covered with olive oil.
Add this typical cheese from...
