In the 14th century, the monks of l'Abbaye de Saint d'Abondance, situated on the Swiss border, were the official suppliers of savoyard cheeses for the election of the Pope in Avignon.
The name of the cheese comes from the breed of cows (abondance)...
The production of this cheese is relatively recent, only appearing on the markets in the middle of the last century.
The story goes that an Auvergnat farmer sprinkled mould from rye bread on his milk curd and then pierced the curd with a...
Brebis du lavort is a recent cheese (produced for the first time in 1990).
One of the specificity of this cheese is due to his maturation in the humid cellars of an old water tower.
The brebis du Lavort is a unique production and it...
A cheese called Meton, of which both artisanal and industriel versions are produced, is used to make Cancoillotte.
The Meton is made from skimmed milk, which is coagulated, thinly cut, and heated to a maximum of 60°C, pressed, pounded, and...
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...
At the first sight of the Fumaison one thinks of a joli Jesus de Lyon (a sausage).
The form and taste, applying sausage-making techniques to the cheese, is a success.
Hung like a sausage during, at least, 3 months and smoked during...
At the first sight of the Fumaison one thinks of a joli Jesus de Lyon (a sausage).
The form and taste, applying sausage-making techniques to the cheese, is a success.
Hung like a sausage during, at least, 3 months and smoked during this...
Made from cows that feed on the very rich and perfumed volcanic pasture lands of the uplands of the Auvergne region of France.
The Saint Nectaire fermier (farm) cheese is easily recognized by its green label.
The caving process is carried...
Made from cows that feed on the very rich and perfumed volcanic pasture lands of the uplands of the Auvergne region of France.
The Saint Nectaire fermier (farm) cheese is easily recognized by its green label.
The caving process is...
The tomme crayeuse is produced in the French mountain in Savoy.
Its maturation last, at least, 6 weeks in 2 differents cellars. The first 3 weeks the cheese is matured in a humid cellar and then the 3 last in a dry one.
This specific...
