The true Crottin de Chavignol is produced from the raw milk of an alpine breed of goat easily recognized by it brown thick coat.
This is one of the rare cheese that can be eaten at different stages of maturity, for example when the cheese...
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.
His raw milk is rich from cows grazing in summer meadows. It takes 700...
This cheese has been made on Dutch farms in the vicinity of Gouda, a village near Rotterdam, since the XVI century.
The cheese became a new craze and was soon very successful. His production increased with the opening of industrial dairies...
The word Parmigiano describes a group of Italian cheeses, of which Parmigiano Reggiano is the undisputed grand classic of the Italian kitchen.
His history dates back to the 13th century, its glories were chanted by Boccace a century...
