The Trappist Abbey, founded in 1131, makes its cheese stamped with the cross of the Order of Malta.
These cheeses with their orange-red rind are reputed to be the most fragrant. These particularities come from regular washing and maturing in more temperate cellars.
From the more robust Epoisses to the milder Abbaye de Tamié, they come in a wide variety of textures, from creamy to crumbly. This family also allows for longer maturing periods, which also contributes to strengthening their character.
The prestigious Cistercian abbey of Cîteaux, founded in 1098, produces its own farmhouse cheese under the guidance of Frère Jean-Claude.
At the ferme du Vinage, a square brick-red cheese reminds us of the typical houses of the region.
The only farm-produced Epoisses is made at Ferme des Marronniers.
Its farmhouse character places it in the context of centuries-old craftsmanship.
Ringed with strands of sedge from the rushes that grow in the region, these 5 plant cords have earned him the nickname Colonel.
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.
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.
On the western slopes of the massif, the Petit-Jean family make their cheeses in Val d’Ajol.
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…
Farmhouse Reblochon is not for Tartiflette!