French Cheeses
Unless specified by piece, all prices are per 200G of cut cheese with a minimum order of 100G
Cow - Unpasteurised - Hard Cheese
The preferred cheese in France! Made in the Franche-Comté region from raw cow's milk and matured for 15 months at one of the best "affineur". With its fruity and nutty flavours our Comté is just exceptional
Cow - Unpasteurised - Hard Cheese
From Savoie, in the mountains surrounding the Mont Blanc in the Alps, Beaufort is probably the best in the Gruyère family. Its texture is firm and supple with a mild, buttery and fruity flavours. This is truly one of the great mountain cheeses of France
Cow - Unpasteurised - Semi-hard Cheese
A cheese type dating back to the 5th century. Tomme d'Abondance is an emblematic cheese from Savoie. The texture is supple yet firm, its flavours are aromatic with nutty, slightly herbal nuances. A must-have cheese for a Fondue Savoyarde
Ewe - Unpasteurised - Hard Cheese
One the oldest known cheeses. Ossau-Iraty is produced in the Pyrenees region from local sheep herds. The texture is supple yet firm, its flavours are aromatic with nutty, slightly herbal nuances. Simply a great cheese
Cow - Pasteurised - Semi-soft
From central France's mountainous and volcanic Auvergne region, Saint-Nectaire is unique for its creamy flavor, its soft and smooth texture and the delicate mushroomy/nutty taste. Its natural rind gives it complex, earthy and grassy flavours
Cow - Unpasteurised - Hard
From central France's mountainous and volcanic Auvergne region, Cantal is one of France's oldest cheeses. With a natural rind, matured for 6 months, its texture is firm and its flavours are complex with piquant and nutty characteristics
Cow - Pasteurised - Hard
A hard cow's milk cheese made in France's northern city of Lille, the Mimolette was inspired by the Dutch cheese Edam. Matured for 12 months, it has a rich and salty flavour
Cow - Unpasteurised - Semi-hard
Raclette de Savoie is a semi-hard cheese with a smoky aroma. It is the ideal cheese for melting on a traditional Raclette grill or in the oven
Cow - Unpasteurised - Semi-hard
Raclette de Savoie is a semi-soft cheese with a smoky aroma. It is the ideal cheese for melting on a traditional Raclette grill or in the oven, smoked for extra flavours
Sheep - Unpasteurised - Semi-soft
The most famous blue cheese, with its creamy moist texture and buttery and tangy flavours. Roquefort is a strong cheese yet its delicate taste and texture gives it a complex character
Cow - Pasteurised - Semi-hard
A rich blue cheese, made in the central region of Auvergne. It has a relatively firm texture with mild and buttery flavours, it has a light spiciness that intensifies as it ages
Cow - Unpasteurised - Soft
A rich artisanal cheese with a soft, smooth and creamy texture. Its taste is sweet and nutty with flavours of smoke and wild mushroom. A strong and rich Brie
Cow - Pasteurised - Soft
A perfect combination of a semi-soft Brie cheese with a layer of creamy truffles filling. The soft texture is enriched by the crispy taste of the summer truffles in its center. The flavours are mushroom, earthy and smoky
Cow - Pasteurised - Semi-soft
From Normandie, recognised by its square shape, Pont L’évêque has a smooth and supple texture, turning creamy as it ages with rich, slightly sweet flavours becoming more piquant and savory with age
Cow - Pasteurised - Semi-soft
From Champagne-Ardenne region, Chaource is a soft cheese with a light velvety rind and a soft buttery texture. Its taste is milky and salty when young changing to rich, nutty and fruity when older
Cow - Pasteurised - Semi-soft
From Burgundy, a soft and white triple-cream enriched cheese. Brillat-Savarin has a soft and moist texture with a rich, buttery, sweet and mild flavour. It can have a slight tang. With a layer of creamy truffles filling. Simply, a decadent cheese
Cow - Unpasteurised - Soft
From Rhônes-Alpes region, Saint-Marcellin is a delicate soft cheese with a thin natural rind and a soft runny inside. The flavours are complex, lightly tangy with nutty traits; becomes more complex with age
Goat - Unpasteurised - Semi-soft
From the Loire valley, the pyramid goat cheese is a best-seller. With a thin wrinkly rind it has a soft and moist texture when young, becoming firmer and crumbly as it ages. The flavours are rich, complex and piquant as it ripens
Goat - Pasteurised -Soft
A fresh goat cheese from Poitou region, it has a firm rind with a soft and creamy texture. Full of flavours. It is a beautiful cheese that will be a centre piece on a cheese platter
Goat - Pasteurised -Soft
An ash-ripened delicate cheese with a soft and buttery texture that melts in the mouth. The flavours are subtle. A beautiful cheese that will be a centre piece on a cheese platter
Goat - Unpasteurised -Soft
From Poitou-Charentes region, this soft cheese has a white colour, bloomy rind, and a creamy, flaky texture. The flavours are tangy, earthy, and slightly sweet. Ideal with crusty baguette, fruits or in salads and quiches
Cow - Unpasteurised - Soft
Mont D'Or has a smooth, creamy and satiny texture with complex flavours ranging from earthy, mushroomy, smoky to grassy and woody. A seasonal cheese made from August to March. Enjoyed slightly baked in its wooden box or at room temperature from its box with bread or potatoes
Cow - Pasteurised - Spread
From Dordogne, a natural fresh cheese made from cow’s milk and cream. A versatile tasty and melty cheese that is light, low fat and easy to use. Ideal on bread, as well as in cooking and baking
Cow - Unpasteurised - Butter
A world famous AOP artisanal butter made traditionally in wooden barrels. Its texture is silky with smooth and nutty flavours. A simple pleasure
Cow - Unpasteurised - Hard Cheese
The extra matured version of Comté has a deep, rich, nutty notes and a crunchy texture. At 24 months, it is slightly spicy yet still with the typical sweet flavour of a Comté cheese
Cow - Unpasteurised - Semi-hard
From Haute-Savoie, Gruyère is a cheese from the Comté family. Its texture is firm and smooth with a fruity, sweet taste somewhere between Emmental and Comté. It is a versatile cheese, ideal on a cheese platter or in a Fondue
Cow - Unpasteurised - Semi-soft
From the Franche-Comté region, the Morbier is a classic cheese easily recognisable by the streak of vegetable ash in the middle. Its texture is supple and smooth with nutty, yeasty and fresh grass traits flavours
Goat- Pasteurised - Semi-hard
A classic goat cheese from the Basque region, it is subtle with delicate aromas and a melty texture
Cow - Unpasteurised - Semi-soft
Tomme de Montagne is an artisan semi-soft cheese made from semi-skimmed raw milk. Its texture is soft, smooth and creamy. Its flavours are earthy with a mushroomy rind
Cow - Unpasteurised - Hard
From central France's mountainous and volcanic Auvergne region, Salers is made only from unpasteurised cow's milk that graze on mountain pastures in summer. With a natural rind, it is a strong cheese with complex earthy and fruity flavours
Cow - Pasteurised - Hard
The Mimolette extra-vieille is matured for 22-24 months, making it rich in earthy flavours and crumbly in texture. It is a strong cheese with unparalleled rich aromas
Cow - Unpasteurised - Semi-hard
Raclette de Savoie is a semi-soft cheese with a smoky aroma. It is the ideal cheese for melting on a traditional Raclette grill or in the oven, with whole peppercorns adding extra flavours
Cow - Unpasteurised - Semi-soft
Reblochon de Savoie is a classic mountain cheese from the Haute Savoie area. With its soft buttery inside and its peach rind is a versatile cheese, perfect on a cheese platter or in a Tartiflette (units of +-500gr)
Cow - Pasteurised - Semi-hard
From Auvergne region, Fourme is a classic blue-veined cheese that has a moist and creamy texture. Its flavors range from mild, earthy and slightly pungent to nuances of nuts and fruit
Sheep - Pasteurised - Semi-hard
A firm rind cheese with subtle blue flavours made from sheep milk in the Pyrenees. It has a nutty flavour and sweet floral finish reminiscent of the pastures of the high alpage
Cow - Pasteurised - Soft
Brie is a soft cheese with a velvety and bloomy rind with a luscious and buttery-soft texture on the inside. Its taste is creamy rich and sweet
Cow - Unpasteurised - Soft
A famous cheese from Burgundy, it is a full flavoured cheese with a reddish orange rind. The texture is creamy and supple, becoming thickly fluid as it ages. Its taste is rich and creamy when young, zesty and savory when older
Cow - Unpasteurised - Soft
An all-time favourite, the Camembert is a a soft cheese with a thin velvety rind. The texture is soft, smooth and creamy, its taste is rich, sweet and nutty with flavors of smoke and wild mushrooms
Cow - Pasteurised - Semi-soft
From Burgundy, a soft and white triple-cream enriched cheese. Brillat-Savarin has a soft and moist texture with a rich, buttery, sweet and mild flavour. It can have a slight tang. Simply, a decadent cheese
Cow - Pasteurised - Semi-soft
From Northern France, Maroilles is a strong cheese with a smooth, dense and supple texture. Its flavour is strong, savory, meaty, pungent and slightly tangy. Often used for making Tarte aux Maroilles and other savoury dishes
Cow - Unpasteurised - Soft
From Rhônes-Alpes region, Saint-Felicien is a delicate soft cheese with a thin natural rind and a soft runny inside. The flavours are mild, lightly tangy with nutty traits; becomes more complex and yeasty with age
Goat - Unpasteurised - Semi-hard
From the Loire valley, this small goat cheese is one of the most famous goat cheeses. With a thin wrinkly rind it has a soft and moist texture when young, becoming firmer and crumbly as it ages. The flavours are rich, complex and nutty as it gets older
Goat - Unpasteurised - Soft
The smallest of goat cheeses, soft and moist on the inside with a delicate texture, it is packed with flavour. The taste is buttery and rich
Goat - Unpasteurised - Soft
A soft ash-ripened cheese with a white and delicate texture. Soft and moist when young, becoming firmer as it ages. The flavours are creamy and subtle
Goat - Unpasteurised - Semi-soft
From the Loire region, still made following traditional methods where a straw is inserted in the fine cheese to hold it while maturing. Its texture is soft and moist when young, becoming firmer as it ages. The flavours are rich, creamy and complex
Sheep - Pasteurised - Semi-hard
A younger version of the Ossau-Iraty. Petit Basque is a smooth, rich and creamy semi-hard cheese made from pure Ewe's milk from the southern Basque region
Cow - Pasteurised - Spread
From Franche-Comté, Cancoillotte is very creamy almost liquid when hot. The flavor is best described as acidic and buttery, with a strong fermented odor. Low in fat and calories, it is ideal on toasted bread or on roasted potatoes with wine and garlic
Sheep- Pasteurised - Soft
A Camembert-style pur sheep soft cheese. Mild, buttery soft cheese that melts in the mouth
Classic dishes with our cheeses
With our cheeses you can make traditional French dishes
Here are some suggestions for typical French regional dishes using the region's speciality cheese
Tartiflette with Reblochon cheese
Raclette
Baked Mont D'or with potatoes in the oven
Bake the Mont D'Or in its wooden box in a pre-heated oven for 8 minutes, when golden serve with baked potatoes seasoned with herbs and pepper