This is the best known of the traditional cow'milk cheeses from the Pyrénées. It is named after the village where it is made, in the Couserans region in Comté de Foix. Legend has it that it was favoured by King Louis VI who went through the...
It's a little goat cheese from South of France.
His name come from his shape.
In fact, this cheese have the same shape as the famous candy from Aix en Provence : Le Calisson .
You can find 2 versions of this tiny cheese : cover with...
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...
Fourme d'Ambert is one of France's oldest cheeses (dating from the Roman period).
Today production is with pasteurised milk. Like his cousin Fourme de Montbrison, it's also a blue cheese.
The maturing process takes place in aerated,...
The word "fourme" comes from the latin forma, which means shape or form. The Fourme de Montbrison is cousin to the Fourme d'Ambert. Both these cheeses are members of the AOC family.
The production is either cooperative or artisan; there are...
It is from the cantons of Fribourg, Neuchatel and Vaud the famous Swiss Gruyère is produced.
The Swiss generally call this cheese “Fribourg”.
The Swiss Gruyère belongs to the family of cooked pâte (dough) cheeses with brushed rind....
Roquefort is probably the world’s greatest blue cheese.
It is produced entirely from milk of ewes that feed on vast limestone plateaux (Causses- a limestone plateau ringed with cliffs) found in the Aveyron. Ripening of the cheeses...
Vacherin Fribourgeois is a Swiss semi-soft cheese made with raw cow’s milk
This traditional cheese making process ensures that Vacherin Fribourgeois has a pleasant nutty flavour underpinned by notes of fresh hay and milk.
Vacherin has...
