This is the best known of the traditional cow'milk cheeses from the Pyrénées. It is named after the village where it is made, in the Couserans region in Comté de Foix. Legend has it that it was favoured by King Louis VI who went through the...
This little farmer's cheese, with his original shape and tender soft heart, is made in the region around Loches in the Loire Valley.
The Couronne Lochoise is like the moto of the region : "douceur de vivre".
The cheese has a generous...
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...
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...
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...
