Morbier (meaning "small market-town") is produced in the village of Morez in the Jura mountains.
It's creation dates from the 19th century. It's origin was for the personal consumption of the Comte cheese makers.
Each night soot was...
Morbier (meaning "small market-town") is produced in the village of Morez in the Jura mountains.
It's creation dates from the 19th century. It's origin was for the personal consumption of the Comte cheese makers.
Each night soot was...
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...
This cheese is made from the milk of red-nosed Manech ewes.
The milk is bought in from neighbouring farms and taken to the Notre-Dame de Belloc abbey in the Pays-Basque, where it is made into cheese.
The cheese has a fine, dense pâte...
This cheese is made from the milk of red-nosed Manech ewes.
The milk is bought in from neighbouring farms and taken to the Notre-Dame de Belloc abbey in the Pays-Basque, where it is made into cheese.
The cheese has a fine, dense pâte...
Tomme de Savoie is often made with skim milk after the cream has been used to make butter. This is why Tommes are traditionally low in fat content (20-40 %).
There are many varieties of Tommes, and they are often named after the village...
Tomme de Savoie is often made with skim milk after the cream has been used to make butter. This is why Tommes are traditionally low in fat content (20-40 %).
There are many varieties of Tommes, and they are often named after the village...
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