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 maturing...
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...
This delicious goat's milk cheese is formed by hand and is moulded in a linen (one notes the mark of the folds in impression on the rind of the cheese). Its shape is original and decorated with a bit of rosemary which scents it beautifully. It...
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...
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,...
This is a typical tomme produced with ewe milk from Pays Basque (South West of France).
The originality of this cheese is the following one:
During its maturation, the cheese is washed and brushed with piment d'Espelette (Espelette chili)...
The Pouligny Saint Pierre is often known as the pyramid, or Eiffel tower, because of its cone shape.
The Pouligny Saint Pierre is produced in the valley of the Brenne, situated in central France. This region is known for its mild...
Made from cows that feed on the very rich and perfumed volcanic pasture lands of the uplands of the Auvergne region of France.
The Saint Nectaire fermier (farm) cheese is easily recognized by its green label.
The caving process is...
