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.
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Crémeux de Bourgogne au bleu d'Auvergne AOP is similar to brillat- savarin and will surprise you with its delicate touch of blue.
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 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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Frais de port offerts à partir de 75€ en France et à partir de 120€ en Belgique et Espagne
