The Trappist Abbey, founded in 1131, makes its cheese stamped with the cross of the Order of Malta.
The Cambon family produces one of the very few cheeses made exclusively from Salers milk.
L’Albigeoise, an elegant farmhouse brick, whose softness does not betray its appearance.
A cheese like this never leaves you indifferent.
France’s oldest cheese appellation.
A fine hard goat’s cheese produced by the Vandaele family.
Banon is distinguished by its plant life.
Bargkass comes from the dialect, and means mountain cheese.
Nicknamed the prince of Gruyère cheeses, it is an emblem of summer cheeses.
A cloud of creamy, flowery aromas.
Inoculated with Penicillium roqueforti, the cheese gives off a scent of undergrowth.
Designed by the Seguin family, it is manufactured using traditional methods.
A rare and atypical cheese.
Made exclusively by the Val d’Aillons cheese dairy.
Its rind is a reflection of its terroir, hilly and cliff-gray with warm limestone tones.
A pleated crust offering a beautiful shade of bluish-grey.
This handsome, imposing reddish brick is a sight to behold.
The most famous of all Bries cheeses, without doubt one of the best-known French cheeses.
This uniquely complex Brie is for connoisseurs only.
The creamy texture flatters the palate and stimulates the taste buds.
The Corsican maquis, with its procession of southern scents such as thyme, rosemary, savory and juniper berries, is the perfect backdrop for this cheese.
Behind its classic shape lies a cheese with a unique identity.
This beautiful ivory cone with a slightly wrinkled crust has a melt-in-the-mouth texture.
In its wooden box, swaddled in a spruce strap, Cabri is inspired by Vacherin Mont d’Or.