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This cheese from upper Savoie is made exclusively from unpasteurised cow’s milk. Abondance is appreciated for its moist rind and fruity taste.

This cheese made with cow’s milk from the Massif Central is blue-veined cheese that will appeal to cheese lovers with a taste for a strong flavour. It has a crumbly texture yet is buttery and spreadable.

Our crispy breadcrumb enveloped camembert with Calvados is straight from Normandy. It’s strong taste is just what we like! Calvados is a brandy from Normandy obtained by distillation of cider or perry, its name comes the region of France.

A cheese made with unpasteurised milk from Auvergne where it is matured for 3 to 7 months. With its crumbly texture and pronounced taste, it’s a cheese of character.

The basil brings out the taste of your fresh goat cheese, but doesn’t overwhelm your palate. This mixture is mellow, forceful with a generous aroma!

Comté is the pride of Franche-Comté farmers. It needs 450 litres of milk to make a single cheese. Enjoy this cooked pressed cheese and its fruity taste with a good french baguette !

Also called «Boule de Lille», this marvel from the north of France was General de Gaulle’s favourite cheese. It owes its name to its presumed inventors, Sirs Lamy and Molette! It has a crunchy texture and a surprising orange colour.

Jura farmers kept the curds in a vat and covered them with a layer of soot, collected by scraping the sides of the cauldron with the hand. A soft and tender cheese !

Ossau Iraty is an artisan cheese from PaysBasque made with ewe’s milk, with a fine, delicate, firm texture.

This famous cheese from unpasteurised whole milk is made from the second milking of the cows. Legends has it that it was sometimes concealed by Savoie partisans who enjoyed its delicious creaminess.

Tomme, a rustic country cheese, is the oldest Savoie cheese made with cow’s milk, recognised for its supple, dense texture.

Nicknamed «Prince of the Gruyères», this cheese feels firm when you bite it, and then melts on your tongue, releasing multiple delicous floral aromas.

This soft cheese made from whole unpasteurised cow’s milk is a must on cheese boards. Taste it in its royal version with black truffles, and yes, we do it ourselves !

Gouda with black truffles has a characteristic thin, lumpy rind with a chestnutty look and is pale yellow inside studded with pieces of truffle.

This little cabécou soft goat cheese comes from Quercy. It has a velvety rind and a soft and creamy texture with a chalky white centre.

This rustic Auvergne cheese was Louis XV’s favourite. Its irregular rind has a characteristic earthy aroma and it has a soft, creamy texture.

A special paring device called a «girolle» is used to form rosettes that are highly characteristic of the cheese made with unpasteurised milk from Jura Bernois.

Made in two Abbeys, this soft cheese is rubbed with walnut liqueur giving it a unique taste. We especially like this one!