Lightly washed; mild yet rich creamy, liquid, flavours
Mild washed rind cheese. Milk comes from the Montbeliard cows. Abbaye cheese
Cow’s milk cheese matured with chablis and made of unskimmed milk
Salt water/marc brandy washed; smooth and creamy yet penetrating taste
Banon, goat and cows milk mix wrapped in Chestnut leaves
Cows milk, blue mold spice blends with integrated salt
Cows milk cheese – like a Stilton, not to salty; served with sweet wine
Delicate richness, fine, creamy, firm texture, natural rind
Complex aromas/flavours of smoke, mushrooms & sweetish sherry
On of the original Brie de Meaux left. The cheese ripens in humid cellars. During the ripening process its white rind turns brown and develops small red spots. Very aromatic, rich and smooth.
Similar flavours to the Brie de Meaux, but less pronounced with denser texture, higher fat content, (slightly enriched with cream)
Triple-cream enriched, soft complex and flavourful; lined with black truffle, Heart shaped
Hard Cheese made from Buffelo Milk
Fragrant aromas, earthy to nutty taste, Nordandie au lait cru
Soft ripened cheese made of raw milk, creamy, full bodied and rustic
Marie Harel was the founder of Camembert in Normandy
Soft ripered cheese, washed in chablis wine; full bodied aromatic flavours
Cow’s milk cheese from Cha mpagne area
Mild with loose rind, complex supple pate, piquant
Small producer, intence flavours, made from summer milk
Similar to brie, ripens easier, sweet, sour taste
Similar to brie, ripens easier, sweet, sour taste
Raw goats milk ,when dry it is spicy and strong. Most famous Aoc cheese in Loire
Firm texture, light styled mushroom creamy flavours; tripe cream
Fine, firm, creamy texture, flavoured with garlic and herb
Fine, firm, creamy texture, flavoured with mustard seeds
Domaine de Bresse hides a beautiful blue-veined curd with a very creamy center, whose slow aging process enables it to develop a uniquely fondant texture
Hushed tones of fresh cut hay and meadow flowers; tangy & mouth-tingling
Marc-washed, strong aromas & flavours, softly textured
Hand ladled cheese. Washed in burgundy brandy, full-bodied and intensive flavours
Hand ladled cheese. Light styled when young, intense flavours
Blue cheese made from raw milk from the Auvergne region with a thin rind. Matured for 28 days. The flavour is aromatic and creamy.
It is a pasteurized cow’s milk cheese from the Loire Valley. This soft cheese is a unique shape, similar to the pebbles bordering the banks of the Loire river
Langres is a washed rind cow’s milk cheese, washed in Bourgogne brandy and comes from Champagne- Ardenne region. This cheese usually get sold on the markets.
Le Brin comes from Savoie, the Rhone-Alps region in France. It is a mild cheese
Washed rind cow’s milk cheese that comes from the Lorraine region. This cheese is made by die monks
Soft light blue cheese covered with vegetable ash. Also known as a blue Reblochon.
Mild, tangy, sweetish, fruit taste, vegetable ash through centre
subtle sweet mossy character
Firm aromas, fine texture, sticky, spicy, sweetish milky pate
Pyrenees sheeps milk, pressed, elegant, complex
Cream en-riched cheese with a natural rind
Soft Brie with a white mould. Made from raw cows milk. Creamy and rustic taste
Triple-cream, hand larded, cream fraiche is added. Texture is unctuous and creamy
Medium strength; moist very firm pate, spicy finish
Natural rind, mild tasting, hint of nuttiness
Smooth with lingering trace of savoury & sweet flavours
Uncooked pressed cheese made with cows milk. The ivory pate will reveal all if the subtle aromas.
Light aromas, full milky flavours, melts well over potatoes, bread etc
Semi-hard cheese, matured 3 weeks in humid cellars, hazelnut flavours
Sheeps milk, clean forceful rich flavours of salt & spices
Log shaped, flavourful, au lait cru
Round shape, light lactic flavour. Get better when Matur
The texture is silky; with heavy flavours on the tongue. With slightly acidity
Taleggio is a semisoft, washed-rind, smear ripened Italian cheese. The cheese have a thin crust and strong aromas with a unusual fruity tang
Soft mild blue cheese from France
Cylinder/dome shaped: washed; spicy, very fruity flavours ; served by shaving thin slivers using a girolle
Pyrenees Atlantic cheese, small dairy in the mountains; mild yet complex flavours
Pressed; cellar aromas, nutty taste
Summer milk, enriched by spruce band, au lait cru
Blue sheeps milk cheese. Sailty and it comes from the Roquefort caves in the area Roquefort.