Banditu

In the Pyrenees, deep in a valley in the Ariège, the famous Cabrioulet cheese dairy was founded over thirty years ago. Marie-Suzanne and Philippe Garros have developed cheeses there that…

The Tarn and its capital, Albi, a UNESCO World Heritage Site, form a true land of plenty: a province shaped by a bountiful natural environment. The Cœur de Brebis is…

The renowned Col del Fach cheese dairy in the Ariège Pyrenees produces, in addition to its famous goat cheeses like Petit Fiancé, variations made from cow’s or sheep’s milk. Inspired…

The renowned Col del Fach cheese dairy in the Ariège Pyrenees produces, in addition to its famous goat cheeses like Petit Fiancé, variations made from cow’s or sheep’s milk. The…

Aveyron is rural terroir par excellence, with an age-old cheesemaking heritage. In the shadow of Roquefort, France’s oldest AOP cheese, many small cheeses — mostly made from ewe’s milk —…

In Menthonnex-sous-Clermont, in Haute-Savoie, the Magnaval couple’s organic Ferme Bêêle Nature produces a Tommette de brebis that combines tradition with care for the environment. Organic sheep farmers, they turn their…

The Tominette is made by the Orthodox monks of the Saint-Nicolas de la Dalmerie monastery in the Hérault. Their artisan approach and their faithfulness to traditional methods guarantee a cheese…

The Basque Country, nestled between the ocean and the mountains, boasts an exceptional natural heritage, and its terroir thrives on this rich diversity. Soule, the smallest and most rural province…

This cheese is made by the Orthodox monks of the Saint-Nicolas de la Dalmerie monastery in the Hérault, in the south of France, who carry on an artisan cheesemaking tradition….

The Tarn region, with its capital Albi—a UNESCO World Heritage site—is a true land of plenty, a province shaped by generous nature. Cocagne refers both to a prosperous land and…

Nestled between ocean and mountains, the Basque Country boasts an exceptionally rich natural heritage. Soule, the smallest and most rural of its provinces, has kept its mountain character intact, and…

High in eastern Corsica, between Corte and Aléria, Mr Baldovini carries on the island’s cheesemaking tradition at his family-run dairy. His Tomme de Ghisoni, a hard raw-milk cheese, is a…

High in eastern Corsica, between Corte and Aléria, Mr Baldovini carries on the island’s cheesemaking tradition at his family-run dairy. This hard raw-milk cheese is a true expression of Corsican…

L’Albigeoise, an elegant farmhouse brick, whose softness does not betray its appearance.

This handsome, imposing reddish brick is a sight to behold.

The Corsican maquis, with its procession of southern scents such as thyme, rosemary, savory and juniper berries, is the perfect backdrop for this cheese.

The Lazuech family produces this small farmhouse cheese.

Jean-Marc’s Ossau has a superb rind illuminated by brilliant beige and ochre tones, even purple.

An ashy, farmer’s sheep that makes us happy.

Tender-hearted little rock.

The cheese has a typical animal and sheep-fold smell.