This small french cheese is producted in Val-de-Loire's township ( Center of France). It is made by cow milk.It looks like a small cap, its paste is white and its crust ivory.
This cheese with a grey crust is made by raw goat milk.Coming from Val-de-Loire township ( center of France), it has the particularity to be maintain by a rye straw.Very fresh and with a tender texture, it will seduces all gourmets.
Camembert Graindorge LC 150gr
Sa croûte est fine et présente des moisissures superficielles blanches, jaunes ou bleues. Sa pâte est blanche de texture homogène et fine pouvant être cassante après un affinage prolongé. Affinage: 10 à 20 jours.Its crust is thin and presents superficials molds, yellow or blue. Its paste is white , has a homjogeneous texture and can be brittle after a...
French soft-paste cheese made by whole raw cow milk. Its taste presents strong lactics notes and its paste is firm. White and velvet crust.
French cheese coming from Deux-Sevres's township. It is made by raw goat milk. Its paste is pressed and uncooked with a white color and a creamy texture.Its crust is flowery. Its taste has a various strengh and is perfumed by nutty notes.Refinement: 3 weeks
French cheese made by pasteurized goat milk. Its paste white and mellow contains a bio fig jam in its center. Natural crust.
French cheese producted in Bourgogne's township ( France).Made by pasteurized cow milk. Moulded in bags, its crust is made with mustard bran.Its taste is fresh and prickly.
This emblematic coming from Bourgogne's township made by cow milk is known for its strong and characteristic smell.Its crust has a nice orange color resultant of its refinement ( the cheese is regulary rub with Marc de Bourgogne).Its texture is creamy and its taste plain and harmonious.
Fromage français produit dans la région de Basse-Auvergne. Il est fabriqué à partir de lait de vache et de la gaspe (babeurre). Sa pâte est molle et sa croûte fleurie. Sa saveur est plutôt piquante et fortement aillé. Affinage: 4 à 8 semaines.
This protected designation of origin french cheese is producted in Champagne-Ardenne's township. It is made by cow milk. Its paste is soft and its crust cleaned with Marc alcohol has an orange color. Its taste is creamy and flavoured.Refinement: between 2 and 4 weeks.
Creamy flavor cheese, it has a authentic goat flavor. Refined on chesnut leaf.
Cheese producted in Bretagne's township ( north of France) . It is elaborate by whole goat milk.Its paste is thin and creamy. The cheese is packed in a chestnut leaf.
French cheese AOC producted in the Centre Val de Loire township.It's made by pasterized raw goat milk. Its paste is soft and its crust flowery. Its taste is a little bit acid.Refinement: 2 to 5 weeks.
Made with raw goat milk.Its crust is flowery and recovered by greys molds. Its paste is white, homogeneous and smooth. Its taste is sweet, its texture creamy and melting in mouth.Refinement: 10 days.
French cheese producted in Rhônes-Alpes township ( France). It is manufactured by thermized cow milk.Its paste is soft and its crust flowery. Refinement: 15 days
This french cheese ( coming from Dauphiné's township) has the particularity to be made by whole raw cow milk.This method gives to the St.Marcellin a very creamy, melting texture and a balanced taste perfumed with strong milky notes.To consume between april and september for an optimal taste.
It presents a crust coming from grey to blue-grey. Its flavor is balanced, acid and nutty when it's young, becomes stronger with time. Its texture : creamy, melting in mouth and becomes also dry and brittle.Refinement: at least 10 days.
Tartare ail et fines herbes 1.000Kg
Pressed paste cheese, coming from Périgord. Made by nuns in Echournac's Abbey. Refine with walnut liqueur.
French cheese producted in Bourgogne's township.Its a small Epoisses, refined with Marc alcohol ( coming from Bourgogne as well). It is made by cow milk.Its paste is creamy with a very strong perfume.Its crust has a orange color.Refinement: about 3 weeks
AoC cheese coming from Berry ( France).It is made by goat milk, has a white soft paste and a natural crust.Its texture is firm and homogeneous and its flavor is perfumed by lactic notes.Refinement: 10 days up to 3 weeks