Its name pays tribute to the Forts de La Tine.
Ringed with strands of sedge from the rushes that grow in the region, these 5 plant cords have earned him the nickname Colonel.
The Ciadous family masters goat cheese-making with a rare talent.
The cheese takes its name from the village of Manigod, where it was born and made on a farm in the Aravis mountains.
Typical of Northern France, this washed-rind cheese has become emblematic of products with character.
Beneath its moon-like appearance, this beautiful cheese shows off a paste that retains a little tenderness.
It is inspired by ancient recipes that have all but disappeared.
Only available for a few months, this cheese is hidden in a wooden box.
Mothais lies on a chestnut leaf that absorbs the moisture of the cheese in its youth.
On the western slopes of the massif, the Petit-Jean family make their cheeses in Val d’Ajol.
Jean-Marc’s Ossau has a superb rind illuminated by brilliant beige and ochre tones, even purple.
In the small hamlet of La Ginestarié, the Teoski family produces a delicious all-cream cheese.
Under its light crust, it offers a generous paste.
The cheese has a typical animal and sheep-fold smell.
Made mainly from goat’s milk, with a little cow’s milk added, it’s an extremely rare cheese.
Shaped like a Besace, its pleated ivory rind covers a slightly crumbly dough that melts in the mouth.
Marie-Suzanne and Philippe Garros have developed unique, innovative cheeses with a remarkable identity.
Petit Fuxéen doesn’t look like a classic Pyrenean cheese, with its faded red rind and white down.
A creation of the famous Cabrioulet cheese dairy In the Pyrenees, deep in a valley of the Ariège department, the famous Cabrioulet cheese dairy was created over thirty years ago.Marie-Suzanne…
A rare goat’s milk cheese from the Vosges valleys.
It’s nicknamed the Eiffel Tower.
One of our finest goat cheeses.
Farmhouse Reblochon is not for Tartiflette!
Tender-hearted little rock.