The Cambon family produces one of the very few cheeses made exclusively from Salers milk.
We like to call them simply Tommes, a large family ranging from Saint-Nectaire to Tommes de Savoie and Laguioles. Some of these cheeses like long maturing and, like hard cheeses, can be kept for a long time to assert themselves more strongly.
Bargkass comes from the dialect, and means mountain cheese.
An imposing cheese, as round as a barrel, with a massive, ashen granite rind.
Its name pays tribute to the Forts de La Tine.
Beneath its moon-like appearance, this beautiful cheese shows off a paste that retains a little tenderness.
Made mainly from goat’s milk, with a little cow’s milk added, it’s an extremely rare cheese.
Good Saint-Nectaires are rare.
Charlotte Salat’s cheese.
It’s named after its valley and a breed of cows.
One of our favorite cheeses.
A cheese that deserves to be rediscovered.
The rarest of Fribourg Vacherins.