Farmhouse alpine crottin.
All our cheeses
Stichelton
It’s not a Stilton.
Tarentais
A farm goat from the Alps.
Tominette
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…
Tomme ariégeoise
In the Pyrenean massif of the Ariège, tucked away at the bottom of an unspoilt valley, the Cabrioulet dairy has stood for over thirty years as a benchmark of farmhouse…
Tomme d’Abondance
It’s named after its valley and a breed of cows.
Tomme de Chartreuse
One of our favorite cheeses.
Tomme de Chartreuse de chèvre
In the Chartreuse massif, straddling Isère and Savoie, the Plantimay farm, run by the Francillon family, produces emblematic cheeses such as Saint-Marcellin and Saint-Félicien. Among their creations, their goat’s milk…
Tomme de Grisons
A rarity produced in Eastern Switzerland.
Tomme de Savoie
A cheese that deserves to be rediscovered.
Tommette de brebis
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…
Tommette des cabasses
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 —…
Vacherin Fribourgeois
The rarest of Fribourg Vacherins.
Valençay
Hailing from the Berry region, the Valençay is an emblematic goat’s cheese, recognisable by its truncated pyramid shape, said to stem from a Napoleonic legend. When made on the farm,…
Ventoux
The Ventoux is a farmhouse goat’s cheese from Provence, recognisable by its shape, which echoes the emblematic peak it is named after. Its lightly ash-dusted base contrasts with its bare…