Tête de Moine is a Swiss designation protected by AOC for a cheese made from whole, raw cow's milk.
Filtres actifs
Beaufort cheese is made with summer cow's milk and has a fruity taste.
Cheese made with raw cow's milk.
- about 20 Kg
Bleu de Gex, a carefully made product that will make you melt.
An elegant and fruity demi comté matured for more than 12 months!
An elegant and fruity demi comté.
This half Comté with exceptional aromas is matured for nearly 18 months on a board in a maturing cellar!
It takes no less than 24 months of maturing to obtain this sumptuous raw milk Comté. A pure marvel.
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It takes no less than 36 months of maturing to obtain this sumptuous raw milk Comté. A pure marvel.
On a platter, in a salad or even in a raclette, impress your guests with this half-meat of Morbier cheese!
Tomme de Savoie is a cow cheese with a nutty taste, depending on the valley or mountain of origin.
Cheese made from raw cow's milk.
A real treat, especially in wheels!
- about 0.8 Kg
A blend of fondue cheeses specially concocted by your cheese maker using 3 different types of Comté:
-Comté 12 months
-Comté 18 months
-Comté 24 months
A mild one with a slight hazelnut taste; the second one made from Jura alpine milk with a slightly stronger taste and an aged Comté with more salt crystallization.
Cheeses made from raw cow's milk.
*The grated fondue must be consumed within 4 days maximum!
Minimum 200g of cheese per person
Located in Lagnieu, in the Ain department, in the heart of the Haut-Bugey region and at the gateway to the Jura, this family business has been producing honey for 30 years. The hives are installed in a preserved natural area and the honey house puts all its know-how and experience as a beekeeper to work to offer you "all flowers" honey, acacia, chestnut and lime tree honey.
Jar of 500 gr
The fruity flavours of citrus fruits, green apple and smoke of this Aligoté 2021, made from 60 year old vines, will bring you a pleasant sensation of freshness!
A wine for aperitif and will also go very well with cold starters and fish.
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Come and discover our cheese and charcuterie aperitif platter!
An invitation to discover new flavors!
Each platter is composed according to the wishes of your cheese maker.
Minimum 150g of cheese and charcuterie per person
SHELF LIFE/6 DAYS
Come and discover our cheese and charcuterie aperitif platter!
An invitation to discover new flavors!
Each platter is composed according to your cheese maker's wishes.
Minimum 150 gr of cheese per person.
SHELF LIFE/6 DAYS
To help you have a good time, we have put together this cheese platter accompanied by two 33cl local craft beers.
It is composed of a raw milk Jura tomme, Comté 12 months PDO, goat's cheese, Bresse domain, and Pilat log.
And you will be able to enjoy an artisanal blond beer and an amber beer made in the Ain a few kilometres away from us!
Weight of the tray between 500 and 600 grams without the beers.
A dinner party with friends and family planned?
Relax, Le Chat-Bo cheese factory will take care of everything!
Your master cheesemonger will concoct for you a UNIQUE platter of cheese and artisanal charcuterie to make you discover a multitude of new flavors!
Each platter will be different with the sole objective of making you travel!
Minimum set of cold cuts and cheese: 200 gr per person
SHELF LIFE/6 DAYS
Fruit specialist, Mr. Gourd Pascal Bernard cultivates all these fruits in the department of Rhone. it produces mainly pure fruit juice, guaranteed without adding sugar and without preservatives, but also compotes.
DLC/6 MONTHS
Our Fig Jam Extra is an artisanal jam cooked in a stainless steel cauldron in the open air.
Nothing but good fruit, carefully selected, sugar and pectin if the fruit did not contain enough.
Made in the High Alps with 55% fruit, 45% sugar and a total sugar content of 55%.
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An arranged rum which expresses sensual notes of flambéed bananas, melting and subtly caramelised.
Alcohol content 25%.
Chestnut jam from Ardeche made with organic cane sugar 45%, organic vanilla 1%.guaranteed without additives.made by a small producer!
About 350 g
Fruit yoghurts made with pasteurized whole cow's milk, produced at the artisanal dairy of La Côtière in the Ain department.
To be kept at +6°C Maximum. SHELF LIFE /10 DAYS
Creamy, soft, heart-shaped ashy goat cheese.
Made just a few kilometres from our home!
The Original Gourmet Vinaigrette brings fantastic flavour to the simplest of seasonings as well as to the most elaborate of dishes.
Tomme à l'ail des ours is a cheese made from raw cow's milk, matured in the cellars of Savoie. Bear garlic is a wild garlic, which gives the tomme multiple flavors; both powerful and creamy. The tomme with bear garlic can also be consumed melted in raclette.
Beaufort cheese is made from summer cow's milk and has a fruity taste.
It is made from raw cow's milk.
Beaufort cheese is made with summer cow's milk and its taste is fruity.
Cheese made with raw cow's milk.
- about 40 Kg
An arranged rum with sweet and frank notes of coconut which is discovered on the nose and lingers pleasantly in the mouth!
Alcohol content 25%.
Natural syrups without preservatives, with powerful flavors, with the taste of fruit, and all the subtlety of authentic recipes.Â
An intensely fruity and slightly acidic syrup. The presence of a "home-made" infusion of blackcurrant buds enhances the sensations in the mouth.
The fir tree liqueur "brins" is a liqueur made from an infusion of fir tree buds and a very harmonious mix of different plants.
Alcohol content 35%.
Natural syrups without preservatives, with powerful flavors, with the taste of fruit, and all the subtlety of authentic recipes.
Fresh and tangy flavors of a wild strawberry juice.
A slight astringency from the lime peel and then a long final note of ginger, with a spicy, almost peppery mouthfeel.
Degree 25%.
Natural syrups without preservatives, with powerful flavors, with the taste of fruit, and all the subtlety of authentic recipes.
Tasty and well-balanced, the syrup expresses in the mouth all the velvety aromas of the peach, with slightly acidulous final notes.
An arranged rum which expresses greedy notes of ripe pineapple and all the subtlety of vanilla pods.
Alcohol content 25%.
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Natural syrups without preservatives, with powerful flavors, with the taste of fruit, and all the subtlety of authentic recipes.
 Raspberry gourmet at maturity, delicately honeyed.
Natural syrups without preservatives, with powerful flavors, with the taste of fruits, and all the subtlety of authentic recipes.
Different flavors of Bigallet syrups:
-Sweetness of sugar combined with the power of salted butter caramel.
- A sweet and balanced syrup, with a pronounced taste of cooked chestnut and a delicate touch of vanilla as a final note.
-A taste of slightly roasted hazelnuts.Â
-Frank floral notes of violet.
Made entirely from raw sheep's milk in the heart of the Causses, Roquefort remains the best known and most famous "blue" cheese in the world.
Cheese made from raw sheep's milk.
Our extra blackcurrant jelly is an artisanal jelly cooked in a stainless steel cauldron in the open air.
Nothing but good fruit, carefully selected, sugar and pectin if the fruit did not contain enough.
Made in the High Alps with 55% fruit, 45% sugar and a total sugar content of 55%.
A platter to conquer new flavors such as goat cheese raclette; light and delicately flavored and Tomme with wild garlic with a pronounced taste and very creamy, all accompanied by a raclette smoked over a wood fire: the Brezain and the raw milk raclette.
Approximately 200 gr of cheese per person.
SHELF LIFE/6 DAYS
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Tasting the AOP Bleu d'Auvergne is the promise of an intense moment with a cheese of character and authenticity.
Bleu de Gex is a cheese from the Jura and from the region, to be discovered!
Cheese made from raw cow's milk.
-5%
The Bleu de Gex is a cheese of the Jura and of the region, to discover!
Cheese made from raw cow's milk.
Piece of 1 kilo
The blue cheese made with buffalo milk is an excellent blue cheese, its paste is creamy, its aroma is spicy, its taste is unique and persistent
The Blue of Causses offers all the character of the cheeses of Lozère and Aveyron, it is also a cheese of character and soil.
Cheese made from pasteurised cow's milk.
The bleu de Termignon also called bleu du Mont-Cenis or bleu de Bessans is a farm cheese from Savoie (Haute-Maurienne), made from raw cow's milk, from June to September in the alpine pastures of Termignon at an altitude of more than 2000 meters, by only four farmers who produce a few hundred cheeses each summer, which is why it is a very rare cheese for sale in France!
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Bigallet blueberry aperitif is made from a base of 75% wine and an infusion of wild blueberries from the Ardèche.
The combination of red wine and Mistelle, made from unfermented grape must, results in both a beautiful color and the sweetness characteristic of blueberries.
All the fruit coulis of the artisanal dairy La Côtière are handmade and you can taste it!
A delicious coulis that will seduce you with its sweetness and the power of its aromas.
130 grams jar.
To be kept at +4°C maximum.
Brézain, as beautiful as a cake, as good as a cheese!
Produit disponible avec d'autres options
Brézain is a raclette cheese smoked over a wood fire, very fragrant, we recommend you taste it with its rind!
Specify if you wish to receive it cut in quarters or halves.
It is a raw milk cheese, hand-moulded, with a white downy bloomy rind and reddish pigments. Its straw-yellow paste is soft and not runny.
Made from raw cow's milk.
This unique cheese is made from a Brie de Meaux cut in half.
It is covered with a layer of black truffles and mascarpone, then closed.
Cheese made from raw cow's milk.
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The Brillat-Savarin with its extremely creamy paste will seduce you even more, accompanied by summer truffles.
It is a mild and creamy cheese, with fresh and milky aromas accompanied by a tangy flavour, in its early stages; it gradually becomes more typical with a good taste of butter characteristic.
It is made from thermised cow's milk.
It is a mild and creamy cheese, with fresh and milky aromas accompanied by a tangy flavour, in its early stages; it gradually becomes more typical with a characteristic buttery taste.
It is made from thermised milk.
Genuine mozzarella with DOP buffalo milk.
Mozzarella sold per ball (one weighs 250 grams)
Cheese made from pasteurised buffalo milk.
To be kept at +6°C maximum.15 days shelf life
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Whole buffalo milk cheese with delicate aromas enhanced by the flavour of chilli.
-5%
We find all the steps of an ancestral and artisanal manufacture.
-5%
We find all the steps of an ancestral and artisanal manufacture.
Our buffalo milk Camembert is delicate to the eye, aromatic to the smell and delicious to the taste!
Produced with 100% whole buffalo milk.
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This cheese is hand-moulded by the ladle, according to the procedures of the past. Its traditional and artisanal character will delight the palate of the enlightened amateur.
Cheese made from raw cow's milk.
Weight: 250 g
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Cancoillotte is a mild-tasting processed cheese made from cow's milk.
Cheese made from cow's milk.
Store at +4°C. Best before: 15 days
Cancoillotte is a processed cheese made from cow's milk and enhanced with a touch of garlic
Cow's milk cheese.
To be kept at +4°C. Shelf life: 15 days
Cancoillotte is a processed cheese made from cow's milk and enhanced with a touch of yellow wine.
Cow's milk cheese.
To be kept at +4°C. Shelf life: 15 days
Cantal cheese, also known as "Fourme du Cantal", takes its name from the mountainous massif that surrounds the region.
It is a tasty cheese that can be eaten with acacia honey and a good country bread.
Made from raw cow's milk.
Corsican ewe's milk cheese matured with chestnut beer.
The Casanu is a tender and creamy cheese, delicately raised by the beer.
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The Cavalier du Larzac is a cheese made from thermised sheep's milk.
With a soft and melting texture and a fresh and acidulous taste.
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This Cerdon vieilles-vignes comes from vines over a hundred years old.
Sparkling rosé wine delicately perfumed with red fruits.
-15%
Chabichou cheese is a pure goat cheese with a strong taste of the land.
Made from raw goat's milk.
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A tray of delicatessen and ideal to accompany your evenings raclette, fondue or Mont d'Or!
6 to 7 kinds of artisanal charcuterie approximately, 170 gr/person.Â
The platter is laid out on a slate or a wooden tray.Â
SHELF LIFE/6 DAYS
Chardonnay vieilles vignes is a concentrated wine with intense aromas of exotic fruits and citrus fruits mixed with white flowers, vanilla and almond.
The 2015 vintage was one of the top 10 best Chardonnays in the world.
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Charolais is a raw goat's milk cheese, freshly flavored. - PDO since 2014.
Cheddar with Guinness is a striking blend of sweet and salty, counterbalanced by a slight bitterness.
A typically Irish cheese, the bitterness and light caramel of Guinness coating the cheddar is pure delight!
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Melting cheese stuffed with walnut, very pleasant texture.
Cheese made from pasteurised cow's milk.
Taste Bigallet cherry-cherry syrup, very fruity and true to the characteristic taste of the cherry.
A delicate stone note that lingers after tasting.
The Bigallet chestnut aperitif is made from a base of 75% wine and an infusion of Ardèche AOC chestnuts.
Alcohol content 16%.
Located in Lagnieu, in the department of Ain, in the heart of the Haut-Bugey region and at the gateway to the Jura, this family structure has been producing honey for 30 years. The hives are installed in a preserved natural space and the honey house puts all its know-how and its experience of beekeeper at work to propose you honeys "all flowers", of acacia, forest, chestnut tree and lime tree.
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Chestnuts in the natural, directly from a small producer in the Ardeche. Already cooked and ready to be cooked!
Jar of 240 grams
Chestnuts in the natural, directly from a small producer in the Ardeche. Already cooked and ready to be cooked!
Jar of 430 g
.
The chevrotin of Aravis could be related to the reblochon, so much it resembles it by its form and its manufacture!
A lot of creaminess and a tender heart for this goat cheese.
Aunt Pierrette's desserts, desserts like at home!
This chocolate mousse will remind you of your childhood!
Guaranteed without preservatives or colouring.
Store between +0°C and +4°C
SHELF LIFE 10 DAYS
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You want to taste the best cheeses for your Christmas parties?
We have put them together on this tray especially for you!
A good cheese platter is inevitably composed of a piece of Comté AOP 12 months, a Jura tomme, a Bleu d'Auvergne but also a goat cheese, and of course there can be no festive meal without the Brillat-Savarin and the Brie with truffles; to finish we have chosen the darling of the cheese dairy: The Larzac ewe's cheese.
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The Bigallet coconut syrup is a soft and balanced syrup which expresses in a refined way the milky taste of coconut.
Certified without coloring, nor conservative and French manufacture.
Made from milk from the Jura mountain pastures with a more pronounced taste, it is our terroir!
Cheese made from raw cow's milk.
An elegant and fruity Comté matured for more than 12 months!
An elegant and fruity Comté matured for more than 12 months!
Made from milk from the Jura mountain pastures with a more pronounced taste, it is our terroir!
Cheese made from raw cow's milk.
This Comté cheese with exceptional aromas is matured for nearly 18 months on a board in the maturing cellar!
It takes no less than 24 months of maturing to obtain this sumptuous raw milk Comté. A pure marvel.
It takes no less than 36 months of maturing to obtain this sumptuous raw milk Comté. A pure marvel.
-10%
Made from milk from the Jura mountain pastures with a more pronounced taste, it is our terroir!
Cheese made from raw cow's milk.
Made from Jura alpine milk, without any additives or coloring, with a nutty taste
Made from Jura alpine milk, without any additives or colouring, with a nutty taste.
Cheese made from raw cow's milk.
Made from milk from the Jura mountain pastures with a stronger taste, it is our terroir!
Cheese made from raw cow's milk.
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Light and refreshing blond beer from Jura with citrus notes.
The craft beer stout is reserved for lovers of taste, enhanced with notes of coffee, very dark, certainly the best (for us!)
Crème épaisse, which is a matured cream with a very consistent texture, slightly acidic. Known and appreciated for its freshness and lightness in the mouth.
To be kept at 4°.
Crémeux de Bourgogne au bleu d'Auvergne AOP is similar to brillat- savarin and will surprise you with its delicate touch of blue.
Creamy goat cheese, soft and very pleasant to the taste.
Cheese made from raw goat's milk.
Let yourself be surprised by the soft Gouda dough revisited, flavored with cumin. Ideal to bring a touch of originality.
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Bleu de Bresse is a blue-veined cheese made from cow's milk with a mild, creamy and melting taste.
It is made from pasteurized cow's milk.
The Dorset Reserve Cheddar (12 months maturing period) is an authentic English farmhouse cheddar.
It is one of the few cheddars to carry the protected designation of origin.
Made on a farm in Dorset, from milk from herds grazing in the green pastures of south-west England.
Made to a unique recipe using traditional handmade methods.
Dorset is a mature cheese with a full depth of flavor.
A cheddar with exceptional taste.
Ideal for burgers, gratins, welsh, croque-monsieur.
With a smoothness and a softness without equal, the double cream of Gruyère is the dessert par excellence!
To be kept at +4°C. Shelf life 10 DAYS
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The artisanal dried duck fillet from Dombes will be ideal for the aperitif, to accompany your salad and raclette.
Shelf life/2 months and to be kept at +4°c Maximum
Dry goat cheese with a strong goat taste, for lovers of real cheese with a local taste.
Cheese made from raw goat's milk.
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The dry goat cheese from Pilat is made in the Monts du Pilat on the heights of St-Etienne.
For lovers of very dry and tasty goat cheese!
The dry sausage "aperitif" with Bleu de Gex PDO is made from 100% French certified meat; with natural gut, natural flower and produced in Bresse.
Guaranteed lactose-free, gluten-free and colouring-free!
Weight about 100 gr
The dry sausage "apéro" pimento is made from 100% French certified meat; with natural gut, natural flower and produced in Bresse.
Guaranteed lactose-free, gluten-free and colouring-free!
Weight about 100 gr
The dry sausage "apéro" fig is made from 100% French certified meat; with natural gut, natural flower and produced in Bresse.
Guaranteed lactose-free, gluten-free and colouring-free!
Weight about 100 gr
The dry sausage "aperitif" olive/pepper is made from 100% French certified meat; with natural gut, natural flower and produced in Bresse.
Guaranteed lactose-free, gluten-free and colouring-free!
Weight about 100 gr
The Comté AOP dry sausage is made from 100% French certified meat, Comté AOP with natural gut, natural flower and produced in Bresse.
Guaranteed lactose-free, gluten-free and colouring-free!
Weight about 220 gr
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Duck foie gras with Macvin (Jura wine) made by hand in Poligny in the Jura.
Duck foie gras with straw wine made in Poligny in the Jura
A duck terrine with green pepper made in Poligny in the Jura.
Your cheesemonger has concocted this cheese platter especially for Easter with wonderful cheeses such as the Tomme aux fleurs, which breathes spring and will seduce you with its nutty notes, and what about the Tartufo: a gouda with Italian truffles, which will finish convincing you to have made the right choice!
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Bigallet's elderflower syrup has notes of rose and lychee, delicately scented for a unique flavor and taste.
Berthaut Epoisses is a full-fat milk cheese matured in marc de Bourgogne.
Don't stop at its smell, which is much more powerful than its taste!
It is a fruity cheese.
Excellent sausage, with Espelette pepper, made from French meat, ideal for the aperitif!
Weight 200 gr
-10%
With its delicate spiciness, its soft and supple paste, the Espelette chilli pepper pure ewe's milk tomme is the perfect accompaniment to an aperitif, for your salad or on your tray.
Cheese made from pasteurised sheep's milk.
Our Fig Jam Extra is an artisanal jam cooked in a stainless steel cauldron in the open air.
Nothing but good fruit, carefully selected, sugar and pectin if the fruit did not contain enough.
Made in the High Alps with 55% fruit, 45% sugar and a total sugar content of 55%.
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Our Reines Claudes extra jam is an artisanal jam cooked in a stainless steel cauldron in the open air.
Nothing but good fruit, carefully selected, sugar and pectin if the fruit did not contain enough.
Made in the High Alps with 55% fruit, 45% sugar and a total sugar content of 55%.
Our Quetsches extra jam is a home-made jam cooked in a stainless steel cauldron in the open air.
Nothing but good fruit, carefully selected, sugar and pectin if the fruit did not contain enough.
Made in the High Alps with 55% fruit, 45% sugar and a total sugar content of 55%.
Tartufo is a farmhouse gouda cheese made from raw cow's milk and enhanced with black truffles
Abondance cheese is made from cow's milk. It is fruity and slightly salty, with a slight taste of hazelnut.
Made from raw cow's milk.
A ladle-moulded white cheese, made by hand.
It is a fresh cheese, obtained by lactic coagulation, lightly drained and not matured.
Pasteurized cow's milk cheese (4x150gr)
A ladle-moulded white cheese, made by hand.
It is a fresh cheese, obtained by lactic coagulation, lightly drained and not matured.
Pasteurized cow's milk cheese (6x100gr)
To be kept at +4°C maximum.
Fresh goat's cheese, made directly on the farm, with an authentic taste.
Cheese made from raw goat's milk.
Under a fine white crust, the farmhouse crottin hides a firm and melting texture with a sweet taste.
-20%
The farmhouse Reblochon comes from a Gaec in Haute-Savoie, it is creamy with a nutty taste.
Cheese made from raw cow's milk. About 500 g
Genuine Greek feta cheese.
Cheese made from pasteurised sheep's milk
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Located in Lagnieu, in the department of Ain, in the heart of the Haut-Bugey region and at the gateway to the Jura, this family structure has been producing honey for 30 years. The hives are installed in a preserved natural space and the honey house puts all its know-how and its experience of beekeeper at work to propose you honeys "all flowers", of acacia, chestnut tree and lime tree.
Jar of 500 gr
A three-cheese fondue with a subtle blend of Abundance PDO and its delicate hazelnut flavour, Beaufort PDO "the prince of Gruyères" with its firm, ivory to pale yellow paste, gives a fruity and unctuous flavour.
And the "lord of the cheeses" from the Franc-Comtois region, a Comté cheese of 18 months PDO, slightly salty, which will enhance your fondue.
Cheeses made from raw cow's milk.
*Once grated, the fondue must be consumed within 4 days maximum!
Minimum 200 gr of cheese per person
A three cheese fondue with a subtle blend of abundance and a delicate taste of hazelnut. The Beaufort "the prince of Gruyères" with its firm, ivory to pale yellow paste, gives a fruity and unctuous taste in the mouth.
And the "lord of the cheeses" Franc-Comtois, a Comté of 18 months, slightly salty which will raise your fondue.
Cheeses made from raw cow's milk.
The bottle of white wine will be selected by the master cheesemaker and will not correspond especially to the photo.
*The grated fondue must be consumed within 4 days maximum!
Minimum 200 gr of cheese per person
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A blend of fondue cheeses specially concocted by your cheesemonger using 3 different types of Comté.
A mild one with a light hazelnut taste; the second one made from Jura alpine milk with a slightly more pronounced taste and an aged Comté with a more important salt crystallization.
Cheeses made from raw cow's milk.
The bottle of white wine will be selected by the master cheesemaker and will not correspond especially to the photo.
*The grated fondue must be consumed within 4 days maximum!
Minimum 200 gr of cheese per person
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A forest selection of dry mushrooms from the Jura containing ceps, oyster mushrooms, and fir tree grey.
Fourme of Ambert is the mildest of the blue cheeses, the paste of this cheese is fatty and fruity.
Made from pasteurised cow's milk.
We have composed this "Jura raclette" platter in order to make you discover the cheeses of a whole region, the blue of Gex AOP will seduce you by its character, as for the morbier AOP it will bring you the softness and the melting, and the raclette with raw milk will finish convincing you!
Approximately 200 gr minimum of cheese per person
SHELF LIFE/6 DAYS
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Fresh Brocciu PDO made in the traditional way of South Corsica.
Made from sheep's whey, the fragrant plants of the maquis and the skill of each shepherd give Casgiu Casanu cheese a bouquet and personality directly linked to the terroir.
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Our frogs' legs terrine with parsley will be perfect for an aperitif or accompanied by a starter.
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-10%
The Raclette melting and fruity flavor
For any order where you wish to put your raclette on a raclette grill, please stipulate this when ordering.
Specify if you wish to receive it cut in quarters or in halves.
Bigallet's "Tétras lyre" genepi is made from infusions and distillation of Artemisia mutellina genepi sprigs.
Alcohol content 40%.
Le grand tétras" genepi is made from infusions and distillation of Artemisia mutellina genepi sprigs.
Alcohol content 40%.
Bigallet's "le grans tétras" génépi is a plant-based liqueur made from infusion and distillation of génépi sprigs.
A few sprigs of génépi are present in the bottle to recall the ancestral recipe of high-mountain shepherds, who macerated their harvest in eau de vie.
Alcohol content:40%.
Girolles du Jura in olive oil with some vegetables and aromatic herbs.
Ideal for the aperitif or to accompany a salad, a terrine.
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This goat cheese with Espelette pepper will seduce you first of all by its color with its small Espelette dots and will finish convincing you by its aromas.
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Flavoured goat cheese, made directly on the farm, with an authentic taste.
Cheese made from raw goat's milk.
Goat cheese with rosemary, melting and delicately scented.
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Very tender and delicately flavoured goat's cheese, its paste remains melting.
The goat's cheese tomme can be eaten plain or with black cherry jam.
This faisselle is made from the fresh goat's curd of the day and is sold in packs of 4.
Raw goat's milk cheese.
To be kept at +4°C. Best before/10 DAYS
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Flavoured goat cheese, made directly on the farm, with an authentic taste.
Cheese made from raw goat's milk.
Our goat log has a melting pastry and a crunchy crust, a frank taste of goat but still keeps a good acidic freshness in the heart.
We have composed this platter especially for all goat cheese lovers!
It is composed of a log of Sainte-Maure de Touraine, goat's parsley, goat's tomme, fresh goat's cheese with garlic and fine herbs and a dry goat's cheese.
Wooden tray offered containing about 800 gr of cheese
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A dry goat's milk cheese made by the dairy l'étoile du Vercors in Saint-Juste de Claix.
This small goat cheese in the shape of a cork is made by hand. It is matured for at least 10 days and has the same taste qualities as the crottin.
Gorgonzola is a legendary Italian cheese with a creamy, veined texture.
Made from cow's milk.
The Original Gourmet Vinaigrette brings fantastic flavour to the simplest of seasonings as well as to the most elaborate of dishes.
Parmesan cheese, known in Italy as Parmigiano Reggiano, is a variety of Italian cheese with a grainy appearance known under the generic name of Grana,
It is a cow's milk cheese, pressed and cooked, matured for at least 12 months, with a fruity and typical taste. Unchanging for seven centuries, Parmigiano Reggiano was sung by Boccaccio in his Decameron.
Bigallet grenadine syrup expresses sweet notes of red fruits and vanilla.
With its bright colour, it is ideal for making extraordinary and tasty cocktails.
Certified free of colouring agents and preservatives and made in France.
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The Grizou des Cévennes is a cheese made from raw goat's milk that grazes at least 210 days a year in the Cévennes natural park.
Small goat ash of character and melting at will!
Located in Lagnieu, in the Ain department, in the heart of the Haut-Bugey region at the gateway to the Jura, this family-run business has been producing honey for 30 years. The hives are set in a protected natural area, and the honey house puts all its know-how and experience as a beekeeper to work to offer you "all-flower", organic acacia, chestnut and forest honeys, as well as honey sweets.
300 gr jar
Once you taste this craft beer IPA, made in a local and artisanal brewery near us, it is certain that you will not like the others!
We have composed this "Jura raclette" platter in order to make you discover the cheeses of a whole region, the blue of Gex AOP will seduce you by its character, as for the morbier AOP it will bring you the softness and the melting, and the raclette with raw milk will finish convincing you!
Approximately 200 gr of cheese per person.
Fruits and plants, flavor, taste, naturalness, trust, proximity, terroir, Montagne Alpes: these words all evoke the Bigallet universe.
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A cheese platter designed to satisfy your desire for smoothness, creaminess and taste!
The strength of the Comté 18 months, the melting of the Gorgonzola Angelo, the delicacy of the Mont-D'Or à la coupe and the finesse of the tommette de brebis "les bergers du Larzac" will satisfy all your desires!
Wooden tray offered containing approximately 1kg of cheese.
The Chat-Box, a cheese box with no commitment and a selection of different products each month, carefully chosen by our Master Cheesemaker
The box of the month of the Cheese Dairy Le Chat-Bo with your slate tray offered, accompanied by 5 cheeses, for 1 kg of cheese in total.
This month :
Tomme de Montagne with raw milk
Abondance PDO
Walnut cheese
Mont-Salvat
Goat's cheese crottin
All cheeses will be vacuum packed for conservation and delivered by Chronofresh 24/48 H
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The Chat-Box, a cheese box with no commitment and a selection of different products each month, carefully chosen by our Master Cheesemaker
The box of the month from the Fromagerie Le Chat-Bo comes with 4 cheeses, for a total of about 600 gr of cheese.
This month :
Tomme de Savoie IGP
Dry goat cheese
Morbier AOP
Cantal PDO
All cheeses will be vacuum-packed for conservation and delivered by Chronofresh 24/48 H
Le Chat-bo cheese factory has concocted fine and tasty cheese platters. An evening with friends, a family meal, Christmas and New Year's Day: for any occasion, order your cheese platter, it will be delivered to your home, or even to your company.
This tray is composed of Comté 12 months PDO, Morbier PDO, St Marcellin, Tomme de Savoie PGI, Bleu de Gex PDO, Brillat-Savarin plain and Brillat-Savarin truffled. and a fresh goat cheese and a crottin.
If you have a special occasion, please contact us, we can also make custom-made meals.
Number of people : 8/10 pers. (~approx. 1.200 kg of cheese)
Laguiole Grand Aubrac PDO is a seasonal cheese, made only with milk from pasture herbs!
It has an intense aroma that expresses all the character of the Aubrac region and a full-bodied taste.
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Like its cousins, Soumaintrain and Epoisses, Langres has a strong taste with a creamy, melting paste.
It is a raw cow's milk cheese and cheese lovers can fill its bowl-shaped top with marc de Bourgogne!
Natural syrups without preservatives, with powerful flavors, with the taste of fruit, and all the subtlety of authentic recipes.
Amazing balance between acid and sweet notes, fresh and thirst-quenching. A unique taste.
Freshly squeezed lemon.
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Bigallet has transcribed all the intensity and freshness of lemon in this traditional family liqueur.
Located in Lagnieu, in the department of Ain, in the heart of the Haut-Bugey region and at the gateway to the Jura, this family structure has been producing honey for 30 years. The hives are installed in a preserved natural space and the honey house puts all its know-how and its experience of beekeeper at work to propose you honeys "all flowers", of acacia, forest, mountain, chestnut tree and lime tree.
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Inspired by walks in the garrigue, our tomme à Lulu is coated with basil and pink berries.
This little goat's milk tomme brings you the freshness of the undergrowth, with floral and fruity notes.
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The Macvin of the Jura is a subtle assembly of grape must and marc, aged more than 18 months in oak barrels.
Its aromas of apricot honey and spices will seduce you with melon, as well as with aperitif and dessert.
Degree: 17%.
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The mixture of Gorgonzola and mascarpone gives an exceptional softness.
A perfect harmony between the strong taste of gorgonzola and the delicate taste of mascarpone.
Ideal for your end of meal or for your kitchen.
It will sublimate your pasta, risotto or polenta!
The Haut-Barry ewe's milk tomme is a cheese which, thanks to its long maturing period, will offer you powerful notes of flowers, cellar and dried fruits.
Meringues de la Gruyère have the particularity to be very light but also very fragile.sprinkle your meringues with double cream of Gruyère before tasting them.Dessert flagship in the canton of Fribourg in Switzerland, it will become yours!
The Bigallet kirsch mignonette is a brandy obtained by distillation of matured and fermented cherries.
Degree: 45%.
The mini cranberry snowdonia cheddar is light, creamy and slightly tart with a hint of sweetness.
The small red cranberries are a wonderful addition to a summer salad.
Small cheddar matured in port and brandy.
Small cheddar matured for 18 months; the red storm leicester will surprise you with its intense hazelnut flavour.
It is perfect on a platter or in a sandwich, but also wonderful when cooked with chicken or steak.
Taste our pate made in St Amour in the Jura with a selection of fresh French meat, marinated on the spot.
Our pie is made by a real pastry chef and French flour.
A know-how that will make the difference!
Shelf life: about 10 days
TO BE KEPT BETWEEN 0°C AND +4°C
Mini toasts ideal to accompany you as an aperitif or in a soup, velouté.
Our Quetsches extra jam is a home-made jam cooked in a stainless steel cauldron in the open air.
Nothing but good fruit, carefully selected, sugar and pectin if the fruit did not contain enough.
Made in the High Alps with 55% fruit, 45% sugar and a total sugar content of 55%.
La Molette du Caveau Bugiste is a light, fruity white wine with mineral notes.
It's a fine aperitif that's equally at home with starters, fish, raclette or fondue.
Cuvée 2021
The Mondeuse Cuvée Terroir 2021 releases spicy and red fruit aromas on the nose, with notes of liquorice and leather on the palate.
The powerful tannins have been softened by the ageing in barrels, and are a guarantee of conservation.
The tête de Moine cheese is a protected Swiss appellation designating a cheese made from raw, whole cow's milk.
Ideal for the aperitif, it will be of the most beautiful effect!
Tête de Moine is a Swiss designation protected by AOC for a cheese made from whole, raw cow's milk.
Mont d'Or is an essential cheese of the Jura.
It is a cow's milk cheese.
Mont d'Or is an essential cheese of the Jura.
It is made from raw cow's milk.
-10%
Morbier cheese matured for 120 days is a raw cow's milk cheese with a strong taste and character made in the Jura mountains, it is a local cheese.
Cheese made from raw cow's milk.
Morbier cheese is a raw cow's milk cheese, with a mild taste and at the same time with character made in the Jura mountains, it is a local cheese.
Cheese made from raw cow's milk.
On a platter, in a salad or even in raclette, impress your guests with this wheel of Morbier cheese!
On a platter, in a salad or even in raclette, impress your guests with this wheel of Morbier cheese!
A selection of first choice morels; picked up in the Jura in Poligny.
The Morteau sausage, also called the "Belle de Morteau", and in Morteau itself, "bonne saucisse", is a sausage smoked in the traditional way in tuyés in the region of Morteau in the Haut-Doubs in Franche-Comté.
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Transport réfrigéré entre 0 et 4° degrés
Emballage recyclable !
Frais de port offerts à partir de 75€ en France et à partir de 120€ en Belgique et Espagne
