This cheese is a national symbol.
This fine cheese has an orange-beige rind with a fine white bloom on the surface.
The Cathare, with its beautiful Occitan cross, is immediately recognizable.
This small conical cylinder, or Bonde in the local expression, is a delicacy.
Peggy and David are the Masters of farmhouse chaource.
This goat’s cheese is named after a breed of cow, the famous Charolaise.
The cheese is distinguished by the small oak leaf that adorns it.
One of the very few washed-rind goat cheeses.
The prestigious Cistercian abbey of Cîteaux, founded in 1098, produces its own farmhouse cheese under the guidance of Frère Jean-Claude.
It can be enjoyed religiously between 28 and 36 months.
This is the oldest of all our Comté crus.
Its fragrance evokes the sunny meadows of summer, subtle and charming in every way.
In the shadow of its big brother Brie de Meaux, Coulommiers is not lacking in interest.
At the ferme du Vinage, a square brick-red cheese reminds us of the typical houses of the region.
The Lazuech family produces this small farmhouse cheese.
The only farm-produced Epoisses is made at Ferme des Marronniers.
The Vergnol family, defenders of Fourme d’Ambert farmhouse cheese.
A slightly yellow paste and a distinctive character.
Priscille and Christophe, two young enthusiasts, carry on the Branche family cheese-making tradition.
A little goat’s cheese “munster”.
Its farmhouse character places it in the context of centuries-old craftsmanship.
Genuine Gruyère cheese is made in Switzerland.
An imposing cheese, as round as a barrel, with a massive, ashen granite rind.
The cheese is distinguished by the small fern leaf that decorates it like a seal.