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...
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...
Another great cheese from the Aveyron: the Perail de Brebis.
Its rind is smooth, with a texture like thick cream.
The Perial de Brebis is an ewe's cheese with a strong, powerful taste.
The land on the massif des Causses is rich in...
This is a raw milk cheese that comes from the farms in the Rhone-Alpes area of France.
The French call this caille doux. Caving is a least two weeks.
The taste is creamy and soft and will delight amateurs of soft cow’s cheeses.
The...
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...
