French artisan cheeses

Here is a selection of French artisan cheeses. They are unique cheeses

and selected tuners and famous affineurs of France.

French artisan cheeses There are 26 products.

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    7,00 € Out of stock

    Beaumont is a French cheese made in the Rhône-Alpes with raw cow's milk. It is a semi hard cheese type Gruyere. The Beaumont Reserve has a minimum maturing period of 12 months. Its flavor is mild and as it remains in the mouth increases, is reminiscent lactic butter and persistent in the mouth. You can buy this cheese wedges 250g. approximately.

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    French cheese produced with whole milk cow and covered with pepper. It is a smooth paste cheese that melts well when heated and is used like a fondue. You can enjoy it with bread spreads or other foods such as meat or potatoes or pickles. It is a creamy, soft cheese produced in the French region of Martigné-sur-Mayenne by Bons Mayennais cheese factory....

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    Epoisses de Bourgogne AOC Raw cow's milk cheese that is washed by hand on a regular basis with brandy and brine with Brevibacterium linens. This wash gives the characteristic orange tile color. The cheese comes packed in a special paper and a wooden box. You can buy this cheese in units of 250 grams.

    10,87 €
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    Vacherin Mont D'or cheese Raw milk cow cheese that is made in the province of Jura in France. The smell reminds of mushrooms, forest land and humidity. The flavor is creamy, reminiscent of walnuts with honey and caramel tones. The consistency of the pasta is almost liquid, that is why it is served in the form of spreadable cheese. Ideal for fondue. You...

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    Epoisses AOP: Le Fort de la Côte d'Or Fermier Famous French cheese made with raw cow's milk. During its maturation its bark is washed with Marc de Burgundy. It matures a minimum of 4 weeks. Its paste is flexible and unctuous. The most outstanding characteristic of this cheese is its strong smell (epoisses means smelly) which led to it being forbidden to...

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    Comte AOP Vintage Comte cheese is made in the French regions of Jura, Doubs and Ain. It is a cheese made from raw cow's milk, pressed and cooked pasta. Its maturation of 30 months gives it a strong aromatic and fruity flavor with a brittle paste. The milk with which it is made is of cows of race montbéliarde and pie-rouge. This cheese, with so much...

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    Camembert al Calvados The Camembert de Normandie was created by Marie Harel in Camembert in 1791. It is a soft cheese with a moldy and very creamy crust. The Camembert de Normandie AOP from Fromagerie E. Graindorge is made exclusively with carefully selected raw cow's milk and is traditionally made according to ancestral methods. Camembert al Calvados is...

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    AOC Morbier Cheese Washed crust cheese made in the Comté region, in the Jura mountains. It is soft and delicate pasta with a pronounced flavor and mild milk aroma. As it matures it becomes sweeter and stronger in flavor. It is characterized by a dark line that crosses the center of the cheese horizontally. The traditional reason for this line is that in...

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    Saint Felicien cheese Soft cheese made with raw cow's milk and pasteurized cream. Soft paste, unpressed, with a poorly formed crust and between yellowish and ocher. The paste is white and uniform, soft and creamy. It is one of the most consumed cheeses in France. It can be manufactured throughout France, but the main production area is the departments of...

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    French Banon cheese. French goat cheese specialty of the mountains of Lure in Provénce. The flavor is soft and lactic and when ripening it acquires a slight nutty flavor. It is wrapped in chestnut leaves and tied with raffia. When the leaves dry, a little mold appears, the paste softens and the flavor of nuts is accentuated with a clear note of goat...

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Showing 16 - 26 of 26 items