Discover the 24 cheeses in your 2025 Advent Calendar
1 - Brillat-Savarin nature PGI
A soft and creamy cheese, Brillat-Savarin reveals fresh, milky aromas with a hint of acidity when young. As it matures, it gains roundness and reveals delicious buttery notes.
2 - Rocamadour PDO
This small goat cheese from the South-West offers a melting texture and a delicate flavour, both milky and slightly caprine. More mature, it reveals a subtle aromatic intensity. Raw goat’s milk cheese.
3 - Pavé d’Affinois
This pasteurised cow’s milk cheese is famous for its ultra-melting texture. Mild and creamy, it recalls the taste of fresh butter and melts delicately on the tongue.
4 - Abondance PDO
This Savoyard raw cow’s milk cheese has a supple, melting paste and a typical fruity flavour. Abondance reveals hazelnut and hay aromas, characteristic of its cellar ageing.
5- Formaggio Primosale chili
Originally from Italy, this sheep’s milk cheese is enhanced with pieces of red chili pepper. Strong and slightly salty, it offers the perfect balance between creaminess and liveliness.
6 - Petit Cabroton
This small cheese made from pasteurised cow’s and goat’s milk reveals a semi-firm texture, a naturally bloomy rind, and a delicately pronounced flavour. Pasteurised milk cheese.
7 - Mountain tommette
A raw cow’s milk cheese, the mountain tommette develops a firm yet supple paste with buttery and hay-like notes. A bold, characterful taste faithful to its Alpine terroir.
8 - Ash-coated Crottin
A goat cheese classic, ash-coated crottin displays a fine grey rind and a melting paste. Mild and fresh when young, it becomes more intense and caprine as it matures.
9 - Sheep’s milk Fondant
This thermised sheep’s milk cheese lives up to its name: a soft, melting paste with subtle aromas of warm milk and cream. A true caress for the palate.
10 - Gouda with cumin
This Dutch pasteurised cow’s milk gouda is distinguished by its cumin seeds, which bring a slightly aniseed and aromatic touch to its supple, creamy paste.
11 - Bethmale cow
Originating from the Pyrenees, Bethmale is a raw cow’s milk cheese. It offers a supple texture and fruity flavour, with a slightly spicy finish typical of mountain cheeses.
12 - Châtelard goat tommette
A pasteurised goat’s milk cheese, the Châtelard tommette charms with its softness and melting texture. It reveals a balanced, milky flavour, perfect for lovers of delicate cheeses.
13 - Appenzeller
A Swiss icon made from raw milk, Appenzeller Extra 6 months is long-matured and rubbed with a secret herbal brine. Its golden, supple paste reveals an intense, slightly spicy flavour.
14 - Pérail papillon
This sheep’s milk cheese from southern France has a creamy, smooth texture. Its flavour, delicately animal and milky, softens as it melts on the tongue. A true delight. Raw milk cheese.
15 - Goat log with flowers
A fresh, melting goat log rolled in a delicate coating of dried flowers. A cheese as beautiful as it is delicious, with floral and slightly caprine notes. Pasteurised milk cheese.
16 - Béret savoyard
A raw cow’s milk cheese, Béret Savoyard has a tender paste and a natural brownish rind. It develops strong aromas typical of Savoyard ageing cellars.
17 - Cantal PDO
A flagship cheese of Auvergne, Cantal stands out for its firm yet melting texture. Its fruity and slightly tangy flavours grow more intense with age.
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18 - Estaing sheep tomme
A thermised sheep’s milk cheese aged in the Estaing valley. It reveals a supple, melting paste with a bold, fragrant flavour featuring hazelnut and dried herb notes.
19 - Meule de Savoie
A cooked pressed cow’s milk cheese, similar to Beaufort, Meule de Savoie offers fruity and buttery flavours. Its dense, melting texture reflects expert cellar ageing. Raw milk cheese.
20 - Béarn cow cheese
A pasteurised cow’s milk cheese from Béarn, with a soft and slightly supple paste. It releases warm milk and hazelnut aromas with a pleasant roundness on the palate.
21 - Rigottine roannaise
A raw goat’s milk cheese, Rigottine roannaise is light and aromatic. Its delicately bloomy rind encloses a soft, melting paste with fresh, floral notes—perfect for lovers of mild, refined cheeses.
22 - Roquefort
An iconic cheese from South Aveyron, Roquefort is made from raw sheep’s milk and aged in the natural caves of Roquefort-sur-Soulzon. Its blue-veined paste offers a powerful, salty flavour balanced by beautiful creaminess.
23 - Swiss fondue
A creamy blend of Swiss cheeses (Gruyère, Vacherin, Appenzeller…), Swiss fondue is an invitation to conviviality. Rich, melting, and aromatic, it combines sweetness and character.
24 - Goat log with truffle
A fresh goat cheese with the enchanting flavour of black truffle. Soft and melting, its white paste absorbs the woody aromas of truffle for a gourmet, festive finish. Pasteurised milk cheese.
