The true Crottin de Chavignol is produced from the raw milk of an alpine breed of goat easily recognized by it brown thick coat.
This is one of the rare cheese that can be eaten at different stages of maturity, for example when the cheese...
This cheese is also known under the name of Boule de Lille.
The reason being is that the cheeses were originally matured in cellars situated in the town of Lille.
The method of production of the Mimolette is the same as the Dutch cheese...
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...
