Discover the 24 cheeses in your 2026 Advent Calendar
Would you like to discover this selection day by day? Explore our 2026 Cheese Advent Calendar.
1 - Madeleine de chèvre
A small tomme with a soft centre, revealing gentle goat’s milk notes beneath a delicate bloomy rind.
Pasteurised milk - May develop blue mould
The mildest of blue cheeses. Its rich, supple texture and fruity flavour offer a wonderfully delicate tasting experience.
Pasteurised milk
3 - Burrata
Exceptionally fresh mozzarella that, when cut open, reveals an irresistibly creamy, milky stracciatella centre.
Pasteurised milk
4 - Pecorino with sun-dried tomatoes
A firm Italian cheese in which the bold character of sheep’s milk balances the sweet, tangy flavour of sun-dried tomatoes.
Pasteurised milk
5 - Sᵗ Angel
An irresistible triple-cream cheese beneath a velvety rind, with a buttery, melting texture and a mild, milky flavour.
Thermised milk
6 - Flavoured fresh goat’s cheese
Bright freshness and an exceptionally melting texture, enhanced by a coating of herbs or spices. A delicious addition to an aperitif spread.
Thermised milk
7 - Margériaz
A pressed cheese from Savoie with fruity, hazelnut notes and a supple texture, capturing the character of our finest Alpine pastures.
Raw milk
8 - Polinois
A soft cheese speciality from the Jura, with a tender, melting texture for a wonderfully mild tasting experience.
Pasteurised milk
9 - Goat’s and sheep’s milk tomme
This tomme from the Pyrenees is made with a blend of milks that gives it a distinctive, balanced flavour.
Pasteurised milk
10 - Meule tarentaise
Made in Savoie, its melting texture and fruity flavour will delight every palate! Perfect for enjoying on its own or using in cooking.
Raw milk
11 - Tomme du Cayrol
A speciality from Aveyron with a firm texture and a pronounced goat’s milk flavour, complemented by exquisite woody notes.
Pasteurised milk
12 - Cadichon
A remarkably light fresh cheese, mild, tangy and delightfully melting, for a delicate moment of indulgence.
Pasteurised milk
13 - Tomme des Pyrénées IGP
Beneath its protective black coating, its supple, melting interior offers a mild, subtly tangy flavour.
Pasteurised milk
14 - Brique with Espelette pepper
The creamy mildness of sheep’s milk cheese meets the fruity heat of Espelette pepper. A true taste of the Basque Country!
Pasteurised milk
15 - Délice Chartreux
A supple, creamy pressed cheese from the mountains of Savoie, with lovely notes of butter and hazelnut.
Thermised milk
16 - Crottin de chèvre
A firm yet melting texture with a mild, tangy flavour. Ideal for cooking or enjoying on its own, cold or warm.
Thermised milk
17 - Petit Suisse
An exceptionally fresh speciality enriched with cream, offering a velvety texture and a pure, wonderfully mild flavour.
Thermised milk
18 - Plain cancoillotte
A smooth, flowing melted cheese speciality from Franche-Comté, low in fat yet wonderfully indulgent and comforting.
Pasteurised milk
19 - White cow’s milk tomme
A white cow’s milk tomme with a supple, melting texture and mild, milky flavours.
Pasteurised milk
20 - Mâconnais
A small AOP cheese from Burgundy with a natural rind and distinctive goat’s milk aromas, all in a delightfully miniature format.
Raw milk - May develop blue mould
21 - Tomme with truffle
Thick and generously filled, this cheese is equally delicious served with aperitifs or enjoyed with bread as part of a meal.
Pasteurised milk
22 - Smoked sheep’s milk tomme
The tender texture of sheep’s milk cheese meets delicate beechwood smoking for a distinctive woody flavour.
Raw milk
23 - Le Massif tomme
Made with rich buffalo milk, this tomme offers exceptional creaminess and a beautifully refined, mild flavour.
Pasteurised milk
24 - Sᵗ-Marcellin IGP
Farmhouse Saint-Marcellin IGP is a mild, creamy cheese with meadow aromas and a melting texture.
Raw milk
