The making of little cheese goes back to Roman times. It comes from the dry arid pastures that surround Banon in the Haute Provence. It is made from goat’s milk.
The farmers of the region eat the cheese by scooping it up with a teaspoon...
A close cousin to Roquefort, the Bleu des Causses is matured for 3 to 6 weeks in the natural caves of the gorges du Tarn. These caves are exposed to the north and are ventilated by "fleurines", natural chimneys formed in the cliffs. It is these...
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,...
Munster was born in a monastery situated in a valley of the same name. Benedictine monks who were prohibited from eating meat, created the cheese in the 12th century.
During its maturing, Munster is turned every two days and washed with warm...
The word Parmigiano describes a group of Italian cheeses, of which Parmigiano Reggiano is the undisputed grand classic of the Italian kitchen.
His history dates back to the 13th century, its glories were chanted by Boccace a century...
The word Parmigiano describes a group of Italian cheeses, of which Parmigiano Reggiano is the undisputed grand classic of the Italian kitchen.
His history dates back to the 13th century, its glories were chanted by Boccace a century later...
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...
Reblochon was the first cheese of the Savoy region to be granted the the Protected Designation of Origin (PDO), in 1958.
The cheese is made by mixing the milks of three different breeds of cow : abondance, tarine, and montbéliarde. The...
This cheese is made from the milk of red-nosed Manech ewes.
The milk is bought in from neighbouring farms and taken to the Abbaye de Notre-Dame de Belloc in the Pays-Basque, where it is made into cheese.
The cheese has a fine, dense...
