This little goat cheese raises proudly his occitan cross.
The Croix Occitane cheese is produced in the south of France (near Toulouse) by a unique farmer.
The farm holds a herd of 500 goats and produce his own cheeses. One of them it's...
Beaufort is a Protected Designation of Origin (PDO) that has been celebrated since the Roman era.
It takes about 500 litres (130 gallons) of milk to make a 40-45 kg wheel of Beaufort.
The cheese is made from the milk given by the...
Beaufort is a Protected Designation of Origin (PDO) that has been celebrated since the Roman era.
It takes about 500 litres (130 gallons) of milk to make a 40-45 kg wheel of Beaufort.
The cheese is made from the milk given by the...
The "Buchette" is a raw-milk goat cheese which rind goes from white to yellow and ashy when is it matured. It can be eaten fresh or after a maturation-period in a wet cave. Its creamy and soft texture gets firmer and the hazelnut taste gets...
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 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 Gruyère belongs to the family of cooked pâte (dough) cheeses with brushed rind. Its appearance dates back to the 9th century when the...
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...
Another great cheese from the Aveyron: Lou larzac
Its rind is smooth, with a texture like thick cream.
The Lou larzac is an ewe's cheese with a strong, powerful taste.
The land on the massif des Causses is rich in floral growth, and...
Manufactured in dairies of Haute-Loire, the Montbriac is made from cow's milk.
This cheese is easily recognizable with its ashy dough and its slightly blue-veined ivory color pâte.
The cheese got a light perfume, smooth and delicate. One...
