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.
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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.
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.
Refrigerated transport between 0 and 4 degrees
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