Tête de Moine is a Swiss designation protected by AOC for a cheese made from whole, raw cow's milk.
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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.
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
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.
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 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.
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.
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.
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
Out of 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
Out of stock
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
Out of 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.
-15%
Chabichou cheese is a pure goat cheese with a strong taste of the land.
Made from raw goat's milk.
Melting cheese stuffed with walnut, very pleasant texture.
Cheese made from pasteurised cow's milk.
Out of stock
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 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.
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.
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.
Fresh goat's cheese, made directly on the farm, with an authentic taste.
Cheese made from raw goat's milk.
-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
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.
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
Out of stock
Gorgonzola is a legendary Italian cheese with a creamy, veined texture.
Made from cow's milk.
Out of 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 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.
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.
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.
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.
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.
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
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.
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.
The Tomme de Montagne is made in small quantities and is soft in the mouth.
It is made from raw cow's milk.
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
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.
Refrigerated transport between 0 and 4 degrees
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