In 1131 a Trappist abbey of Tamié was founded in the region of Bauges, Savoie. For over a hundred years monks have produced a cheese called le Tamié. It is a close cousin to a cheese we all know well: the Reblochon.
During the...
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...
Not all cheeses need long periods of maturing. Chaource is a good example.
Originally it was sold only fresh or demi-sec (slightly dry). Today people prefer it more matured which gives it a round appearance.
It belongs to the white pate...
Produced from cow's milk that have been fed from the rich pastures of the Jura mountains, no additives are mixed with the milk.
The Comte requires a long caving period. Every cheese from this region before being sold is judged by a...
This cheese has been made on Dutch farms in the vicinity of Gouda, a village near Rotterdam, since the XVI century.
The cheese became a new craze and was soon very successful. His production increased with the opening of industrial dairies...
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...
This cheese is said to have been created in AD 962 by a monk.
Maroilles, also called Marolles, is a powerful fermier or industrial cheese.
The pate is golden, soft and oily. The sweet taste lingers in the mouth.
Caving takes...
There was a legend saying that king Charlemagne enjoyed this cheese during a trip to the French Alps.
But today, only one producer remains, near Tignes, a town well known for skiing.
Persillé de Tignes is made out of goat milk (3/4) and cow milk...
The Raclette is a mountain cheese (Savoie is in the Alpes).
You can find different variety of Raclette (garlic - white wine etc ..) his name comes from racler(meaning to scrape) which describes the way the mountain people cut this...
