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.
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
Creamy, soft, heart-shaped ashy goat cheese.
Made just a few kilometres from our home!
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
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.
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
Rupture de stock
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!
Rupture de stock
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.
Rupture de stock
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.
Rupture de stock
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.
-10%
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
-10%
Whole buffalo milk cheese with delicate aromas enhanced by the flavour of chilli.
Our buffalo milk Camembert is delicate to the eye, aromatic to the smell and delicious to the taste!
Produced with 100% whole buffalo milk.
Rupture de stock
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
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
Rupture de stock
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
Rupture de stock
-10%
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.
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.
Rupture de stock
-15%
Chabichou cheese is a pure goat cheese with a strong taste of the land.
Made from raw goat's milk.
Charolais is a raw goat's milk cheese, freshly flavored. - PDO since 2014.
Melting cheese stuffed with walnut, very pleasant texture.
Cheese made from pasteurised cow's milk.
Rupture de stock
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.
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.
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.
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.
Rupture de stock
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
Dry goat cheese with a strong goat taste, for lovers of real cheese with a local taste.
Cheese made from raw goat's milk.
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!
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.
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.
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
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
Rupture de stock
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
Rupture de stock
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
Rupture de stock
-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.
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.
Rupture de stock
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.
Rupture de stock
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
Rupture de stock
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.
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.
Rupture de stock
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.
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!
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.
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.
Rupture de stock
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!
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.
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.
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.
Rupture de stock
Mont d'Or is an essential cheese of the Jura.
It is made from raw cow's milk.
Rupture de stock
Mont d'Or is an essential cheese of the Jura.
It is made from raw cow's milk.
Rupture de stock
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!
Mothais-feuille is a goat cheese that is creamy and mild.
Made from raw goat's milk.
Tomme de Montagne is made in small quantities and is soft in the mouth.
Made from raw cow's milk.
The old mimolette is a French cheese, matured in the French Flanders region of Lille, made from pasteurized cow's milk, with an average weight of 3 kilos.
The P'tit Basque is a pure ewe's milk cheese which offers a great finesse of taste and a delicate character.
Under its rind lies a supple paste with balanced, sweet and fruity flavors.
Parmigiano reggiano cheese 24 months, also known as Parmesan, is a traditional Italian cheese made from Reggiana cow's milk, pressed and cooked, produced in a limited area.
It is made from raw cow's milk.
The persillé d'Albertville is a farmhouse cheese made with raw cow's milk.
Creamy and fragrant; a unique blue cheese by its taste!
Pecorino Romano can be eaten as is, but it is also ideal for enhancing a pasta, pizza or salad recipe.
This soft cheese with a bloomy rind is produced in the heart of the Pilat regional nature park. It is made in the same way as the Pavé, which makes it even more melting.
Made from pasteurised cow's milk.
-20%
Made from milk from the Jura mountain pastures, without any additives or coloring agents, with a nutty taste.
Cheese made from raw cow's milk.
- about 1.2 Kg
The Marotte is a small tomme with a strong taste, matured in a natural cellar.
It is a cheese made from thermised milk.
Want to spice up your traditional raclette?
Try our pepper raclette!
Rupture de stock
The goat cheese raclette will seduce you by its fine paste, its softness and its lightness. With only 25% fat, it is the ideal cheese for those who want to enjoy themselves while eating well.
Rupture de stock
Taste our mushroom raclette and you will fall in love with its intense flavour of ceps, morels and boletus.
Rupture de stock
Raclette made from raw milk with a melt-in-the-mouth fruity flavour
Rupture de stock
You haven't tried our truffle raclette yet?
Powerful and creamy, it will make you irresistible!
Rupture de stock
The ramequin of Bugey is a small cheese of cow's milk (totally skimmed) translucent, orange of 6 to 8 cm of diameter for an average weight of 50g, very strongly dried, then matured (nearly 3 months) it has a characteristic smell.
Bouyguette de chèvre is a cheese made from raw goat's milk from the Tarn region of France.it is a creamy and mild goat's cheese.bouyguette de chèvre is molded in a cloth and has a maturing period of 3 weeks.it is very low in fat with only 23%.this cheese is semi-fresh,fine and melting in the mouth.you will be seduced by its lactic aromas and aromatic herbs such as thyme or rosemary.
Rupture de stock
Rochebaron is a blue-veined cheese made from pasteurized cow's milk and covered with vegetable charcoal.it is an Auvergnat cheese from the village of Beauzac,it is matured for 6 to 8 weeks.rochebaron resembles a reblochon but slightly blue,very unctuous,soft and lends itself very well to cooking.
The Roquefort Ladybird made with sheep's milk is creamy and powerful.
With its "guaranteed Roquefort" and protected designation of origin labels since 1926.
The round of ewe butterfly is a cheese with whole milk of ewe.
It is a cheese of character, thanks to its long maturation in cellars.
To the nose the rondin brebis offers a light smell of straw and stable.
An authentic taste which will seduce the amateurs of products of the soil.
Rupture de stock
Finely grated, this Comté cheese will give you a subtle and fruity taste to sublimate your cooking. Melting and soft, the grated Comté cheese will give to all your recipes this delicious fruity taste. A pleasure at every moment! Slowly ripened Comté cheese, generous in flavour! Guaranteed 100% Comté.
Cheese made from raw cow's milk.
Weight: 250 gr
Shropshire blue gets its orange colour from annatto, a natural food colouring.
Shropshire blue cheese is creamy and has a more intense taste than its cousin stilton blue.
Rupture de stock
Cheese made from whole, raw milk. It is made in a cooperative or in a cheese factory and includes a red casein tablet.
Sainte-Maure de Touraine is made in Touraine and nowhere else.It is a cheese made from fresh goat's milk, whole and raw.It is shaped like a log and its natural rind is bluish gray.It is recognizable by the rye straw engraved with the identification number of the cheese that crosses it.This is the certainty of the true Sainte-Maure de Touraine
A small cheddar naturally smoked with beech wood and melting.
This spicy and sweet candied ginger cheddar will pleasantly surprise your taste buds!
The moëlleux du Revard is a cheese made from whole cow's milk, with a washed rind. It is encircled by a strap of spruce which gives it woody and slightly salty aromas. Its marked and persistent taste in the mouth will leave you with sweet memories.
Rupture de stock
St Félicien cheese is the little brother of St Marcellin.
Cheese made from raw cow's milk.
The St Marcellin cheese is mild with a taste of meadow.
Cheese made from raw cow's milk.
The St Nectaire farm cheese is creamy and smooth, with a taste of the land.
Cheese made from raw cow's milk.
-10%
Colson Bassett Stilton is a cheese with character!
Known across the Channel as "the king of cheeses", it is one of the few British cheeses with a registered designation of origin and is produced only on seven farms
The strong cheese is a mixture of cheeses combined with cream and garlic.
Very strong taste!
Cheese made from raw cow's and goat's milk.
The half and half fondue is a typical Swiss fondue.
Vacherin Fribourgeois has always been the perfect partner for its big brother, Swiss Gruyère PDO, in the famous half-and-half fondue, to which it gives its inimitable smoothness.
Cheeses made from raw cow's milk.
*Once grated, the fondue must be consumed within 4 days maximum!
Minimum 200g of cheese per person
The half and half fondue is a typical Swiss fondue.
Vacherin Fribourgeois has always been the essential partner of its big brother, Swiss Gruyère PDO, in the famous half and half fondue, to which it gives its inimitable smoothness.
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
Rupture de stock
Gruyere cheese has a strong character and an intense aroma.
It can be recognised by its pleasant smell of hazelnut and walnut.
Its slow maturation in the maturing cellar lasts between five and eighteen months (or even longer!) depending on the taste of the AOC Gruyère that you are looking for.
Cheese made from raw cow's milk.
The truffle is a farm cheese made from raw cow's milk with truffles, made by our producer of farm reblochon.
Rupture de stock
-10%
Timanoix is made by the monks in the abbey of Timadeuc in Morbihan.
It is matured in walnut liqueur, which gives it its unique taste!
It is the walnut liqueur washed version of the Trappist cheese: Echourgniac Trappist.
Sold in 1/2 or about 150 grams.
The Tome fermière des Bauges de la "Compote" in Savoie has been recognized as the best tome in the international quality standard tasting competitions
Rupture de stock
Tomme de Savoie, covered with a layer of grape marc.
Cheese made from raw cow's milk.
Rupture de stock
It is made in a copper cauldron and matured in a cold cellar, giving it a longer shelf life and a taste of yesteryear and the land.
Cheese made from sheep's milk.
-10%
It is made in a copper cauldron and matured in a cold cellar, giving it a longer shelf life and a taste of yesteryear and the land.
Cheese made from sheep's milk.
This ewe's milk tomme produced in the North East of Corsica is a little nugget!
Its very supple and soft paste will melt in your mouth and the little touch of caramel rubbed on its rind during its maturation will finish by enchanting you!
Very popular as an aperitif, the stuffed Moléson tommes can also be eaten as a meal, accompanied by crusty bread or potatoes in their field dress. Thick and richly filled, they are a guaranteed success on a cheese platter or during a picnic.
Very popular as an aperitif, the stuffed Moléson tommes can also be eaten as a meal, accompanied by crusty bread or potatoes in their field dress. Thick and richly filled, they are a guaranteed success on a cheese platter or during a picnic.
The Tomme de Montagne is made in small quantities and is soft in the mouth.
It is made from raw cow's milk.
-15%
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!
The Tomme du jura is made in small quantities, it is soft in the mouth with a vanilla, caramel taste.
Cheese made from raw cow's milk.
About 6 kilos
A tender paste with a good pesto taste (basil, pine nuts and fenugreek seeds), ideal to make your aperitifs original and greedy or to brighten up your cheese boards.
A soft paste with a good taste of tomato and spices (tomato, pine nuts and fenugreek seeds, Italian aromatic herbs), ideal to make your aperitifs original and greedy or to brighten up your cheeseboards.
Rupture de stock
Tomme de Savoie is a cow's cheese with a nutty taste, depending on the valley or mountain of origin.
Cheese made from raw cow's milk.
Tomme of jura is made in small quantities, it is soft in the mouth with a vanilla, caramel taste.
Made from raw cow's milk.
A half goat and half sheep tomme made from a mixture of milk that gives it its unique taste.
Cheese made from pasteurised goat's and sheep's milk.
The tomme aux fleurs is a raw milk tomme made from uncooked pressed cheese, made in Savoie and then covered with wild flowers (mallow flowers, cornflowers, marigolds, strawberry leaves, rose flowers, blue trigonella) and then matured in Alsace.
The perfume of the different flowers is diffused in the creamy paste of the tomme with flowers, offering unique flavours.
The tomette de brebis is a whole milk cheese with an uncooked pressed paste, with a washed rind made from thermised sheep's milk; with the natural colouring "rocou" and matured in a natural cellar with four levels under the ground, which gives it a "unique" taste and flowery crust.
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
Rupture de stock
A pure product of the land, Vacherin Fribourgeois PDO is distinguished by its marked character.
A melting and fine paste, subtly refined and fragrant.
Cheese made from raw cow's milk.
Bear's garlic tomme is a raw cow's milk cheese, matured in the cellars of Savoie. Bear's garlic is a wild garlic, which gives the tomme multiple aromas; both powerful and creamy. Bear's garlic tomme can also be eaten melted in raclette.
Weight about 1.700 kg
Transport réfrigéré entre 0 et 4° degrés
Emballage recyclable !
Frais de port offerts à partir de 60€ en France et à partir de 120€ en Belgique et Espagne
