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OUR CHEESES
Our regions
Alsace-Lorraine
Aquitaine - Midi-Pyrénées
Auvergne - Limousin
Basse & Haute Normandie
Bourgogne
Centre - Poitou-Charentes
Champagne - Ile-de-France
Franche-Comté
Languedoc - Provence - Côte d'Azur
Nord - Picardie
Rhône-Alpes
Type of cheese
Butter
Crème fraiche - Fromage blanc
Soft cheese with bloomy rind
Soft cheese with washed rind
Soft cheese with natural rind
Blue-veined cheese
Pressed cheese cooked
Pressed cheese uncooked
Transformed cheeses
Type of milk
Sheep's milk
Goat's milk
Cow's milk
Franche-Comté
BLEU
COMTE
Ripening times from six to eighteen months provides the Comte with a firm yet smooth fruity-flavoured texture growing spicier with age.
RACLETTE - MORBIER
TOMME
VACHERIN MONT D'OR
Proposed by Eric Hennart in 3 size : 500gr, 700gr or 3 kg, it was called for a long time « cheese hood » or « cheese cream ». From raw milk, surrounded with epicea strap, its smoothness will keep hot your winter dishes.