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Here is a selection of French artisan cheeses. They are unique cheeses
and selected tuners and famous affineurs of France.
Comte AOP Maxim's Le Poligny matured 40 months Comte cheese is made in the French regions of Jura, Doubs and Ain. It is a cheese made from raw cow's milk, from pressed and cooked pasta. Its 40-month maturation gives it a strong aromatic and fruity flavor with a brittle paste. The milk with which it is made is from Montbéliarde and pie-rouge breed cows. La...
Ossau-Iraty artisan cheese is a raw milk cheese from Manech breed sheep that is made on the French side of the Pyrenees. Soft and tangy flavorIt presents lactic aromas with hints of hazelnut and caramel. Serve in small wedges of 490 grs. wedges of 540 grs or in big wedges of 575 grs
Raclette cheese Melting and delicious Raclette cheese from the Ermitage cheese factory. It is delicious to have with the Raclette machine and its preferred complements (potatoes, pickles, bread, meat, etc) but also for any type of recipe where the ability to melt is necessary as well as a delicious taste and aroma. It comes in small wedges of 880 grams....
The Mimolette, also called "Boule de Lille" or "Vieux Lille" is one of the most exclusive French cheeses. It is an aged cheese, from cow's milk, hand-crafted and matured for a minimun of 12 months and in the shape of a ball. The rind of Mimolette, smooth and thin in young cheeses, hardens during the ripening process, and will form small cavities where...
Comté Cheese, matured for 12 months. It is one of the most well known cheeses in France alongside Beaufort. Made the traditional way with unpasteurized cow's milk, and after maturing, it acquires medium strength flavors, with fruity notes in the summer and hazelnut in the winter. The pâte of Comté is soft and smooth, lightly powdery, and creamy white in...
This exquisite cheese cured with Protected Designation of Origin, matures in Savoy and it is the French response to Gruyère cheese. The paste of Beaufort is pressed and cooked, it is smooth and firm, but soft, with true eyes, and the rind is natural, brushed, fine and dark yellow. Family of gruyerés is the most fragrant, creamy, fruity and slightly nutty...
Bethmale is one of the best-known cheeses of France. A traditional cheese produced with raw cow's milk in the Pyrenees. It has a very mild flavor. It is smooth and has a pronounced aroma. It is served in small wedges of approximately 250 - 260 grams or in big ones of 560 grs.
The truffled Le Rustique Camembert is produced with cow's milk and black truffle of Périgord. A small gourmet cheese worth enjoying. It is unctuous and intense aroma. Its flavor is mild and accompanied by the aromatic truffle. It is served in units of 150 grams.
French whitish moldy crust cheese that is produced with whole cow's milk. This category covers the famous cow soft cheeses from France. A category in which they are authentic teachers. It is produced by Fromagerie Vaubernier in the heart of the "Bocage Mayennais". Its flavor is mild and as it matures is acquiring greater strength in both smell and taste....
Cheese from raw cow's milk, mix the three races of the French region Rhone Alpes Dauphine. It is a true delight. Creamy and smooth, with a particularly velvety and subtle taste. Washed rind saffron yellow color and covered with white “hair”. It can be purchased in units of 230 grams.
Soft cheese with a thin layer of truffle inside which gives a pungent taste of black truffle. A French cheese made in Normandy with a ripening between 2 and 3 weeks. It can be purchased in units of 900 grs / 1 Kg
French cheese, Langres, has a pronounced flavor, it melts on the palate and slightly salty and spicy. It is produced from raw cow's milk. Its aroma is intense and pentrante. It has a distinctive rind washed with “achiote”. Its curved shape is that it never turns during ripening. It is served in units of 180 grams.
It is an artisan cheese made in the district of Langres, France. This cheese called triple cream is produced with whole milk enriched with cream cow, which gives it the characteristics of a triple cheese creaminess. It ripens between 3 and 4 weeks, so that your dough is smooth and creamy soft. You can buy this cheese in units of 180 grams.
Langres is a French cheese produced from raw cow's milk and refined with Porto. It is a delicious preparation and the flavor of the cheese contrast with the aroma and taste of Oporto. The Langres is a cheese with a distinctive and intense flavor with a pleasantly spicy taste. It can be purchased in units of 200 grams.
Camembert Cheese made with raw cow's milk in Isigny Sur Mer in the French region of Calvados. A cheese with white rind, smoothness, deep aroma and a creamy inside. It is one of the best known French cheeses. You can buy the cheese in 250g units, packaged in small wooden boxes.