In the small hamlet of La Ginestarié, the Teoski family produces a delicious all-cream cheese.
All our cheeses
Pélardon
Under its light crust, it offers a generous paste.
Perail
The cheese has a typical animal and sheep-fold smell.
Persillé de Tignes
Made mainly from goat’s milk, with a little cow’s milk added, it’s an extremely rare cheese.
Petit Baluchon
Shaped like a Besace, its pleated ivory rind covers a slightly crumbly dough that melts in the mouth.
Petit Fiancé
Marie-Suzanne and Philippe Garros have developed unique, innovative cheeses with a remarkable identity.
Petit Fuxéen
Petit Fuxéen doesn’t look like a classic Pyrenean cheese, with its faded red rind and white down.
Petit pavé
Poitou is a French region where goat farming, and the cheesemaking it gave rise to, have long been notable features of local rural and farming life. The goats grazing here…
Phébus
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…
Pic d’Alsace
A rare goat’s milk cheese from the Vosges valleys.
Reblochon fermier
Farmhouse Reblochon is not for Tartiflette!
Renato
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…
Rocher de Séverac
Tender-hearted little rock.
Rouelle Cendrée
A ring to make them all love goat.
Rove
The Rove is, above all, the story of a hardy goat breed, perfectly suited to the arid, rugged landscapes of the South of France. Long overlooked, this Provençal goat is…
Saint Nectaire Fermier
Good Saint-Nectaires are rare.
Saint-Félicien
In the heart of the Chartreuse massif, straddling Isère and Savoie, the Plantimay farm is a treasure trove of cheesemaking tradition. The Francillon family, makers of superb tommes and iconic…
Saint-Joseph
Cheesemaking is a craft honed over time, a passion often handed down from generation to generation. In the heart of the Chartreuse massif, in Isère, the Francillon family has been…
Saint-Marcellin
In the heart of the Chartreuse massif, straddling Isère and Savoie, the Plantimay farm is a treasure trove of cheesemaking tradition. The Francillon family make superb tommes there, as well…
Saint-Nicolas
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….
Sainte-Maure
In Touraine, amid the Loire valleys and sun-drenched meadows, the Sainte-Maure de Touraine fermière is made using traditional methods. This raw-milk goat’s cheese, recognisable by its elongated log shape and…
Salat Tradition
Charlotte Salat’s cheese.
Sandrillon
An ashy, farmer’s sheep that makes us happy.
Selles-sur-Cher
Sweetness under the ashes.