Tome des Bauges is a 27% fat cheese from the Massif des Bauges, made from raw milk and matured for a minimum of 5 weeks.the rind of Tome des Bauges has a marked smell of mushrooms and cellar while its paste reveals fruity and woody aromas that will delight lovers of tasty cheese! Its paste has a supple texture, a balanced flavor and a frank taste without being strong. The Tome fermière des Bauges benefits from an AOC since 2002 and an AOP since 2007. The diversity of the flora of the Bauges massif, the maturation practices of the milk necessary because of the acidity of the milk lead to the elaboration of a characteristic cheese. The conditions of production of the appellation of the Tome fermière des Bauges have been defined in order to preserve the terroir, the traditional practices and to allow their expressions in the cheese.
Saint-Félicien is a French cheese from the Dauphiné.
It is a close cousin of another Dauphiné cheese, the Saint-Marcellin. It owes its name to the place on which the store of the cheese maker who made it was located.
It was originally made with goat's milk, but now it is more often made with cow's milk. It has a soft paste with a bloomy rind and an average weight of 180 grams.
It is best eaten from April to September after a maturing period of 4 to 6 weeks, but it is also excellent from March to December. It is milder and creamier than Saint-Marcellin.
Not to be confused with the original Saint-Félicien ardéchois, a goat cheese known as "soft curd" from the village of Saint-Félicien in Ardèche.
All our goat cheeses are made on the farm using traditional methods. The entire cheese production chain is located on the lands of the high plateau of the Ain
A goat cheese is a cheese obtained by transforming exclusively goat milk.
The composition of goat's milk in specific fatty acids contributes to the characteristic taste of this type of cheese, in particular the fatty acids with medium chains: caproic, caprylic and capric acid. These fatty acids take their name from capra (goat in Latin) and constitute about 15% of the fatty acids in goat's milk.
The goats are raised in the Ain region on a small farm on a human scale, where they are raised in a sustainable manner.
Beaufort is a protected designation of origin for a French cheese produced in Savoie in a production area that includes the Beaufortain valley from which it takes its name.
Beaufort is a raw cow's milk cheese with a pressed cooked paste. It is molded in the shape of a wheel with a slightly concave heel. In the past, it represented an important production, but it has paid a heavy price to the rural exodus and its high production cost.
It has had an AOC since 1968. Today it is a favorite.
