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 making of little cheese goes back to Roman times. It comes from the dry arid pastures that surround Banon in the Haute Provence. It is made from goat’s milk.
The farmers of the region eat the cheese by scooping it up with a teaspoon...
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...
Made in the North East of France, in Lorraine, this flat and square shaped cheese is produced by the monks of the Abbaye de Vergaville, a Benedictine Abbey created in the 10th century.
This cheese is washed 5 times with cherry plum brandy...
You have probably tasted or seen younger versions of Gouda that come encased in red wax and cellophane.
These mild cheeses may be great for kids, but we'd like to introduce you to the more sophisticated and elaborate flavor of Aged...
Meule de Savoie is a from the same family as Gruyère. It's a cooked pressed hard cheese.
The taste is smooth and fruity and stronger when his older.
Maturing period is around 10 to 12 months. You can use this cheese in the traditional Fondue...
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...
One of the oldest of French cheeses.
His origins trace back to the 12th century under the name of d'Angelot. It was only in the 17th century that it took its name from the village where it was made, namely, Pont L'Eveque. The village 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...
