Our cheeses
Pressed cheese uncooked
These cheeses, pressed after molding, drain more completely. They have a firm but never hard dough. Their flavors are sweet and subtle. They are made from rennet curdled milk that is not overheated in order to retain the humidity necessary for maturing for several months.
Pressed cheese cooked
Formerly in the mountain pastures, shepherds had to find a way to exploit the abundance of summer milk production in order to benefit from it in winter. This is how cooked pressed cheeses were born. They are generally large in size to better accumulate the richness of the milk necessary for their manufacture.
Soft cheese with bloomy rind
During ripening, these cheeses develop an immaculate velvety fluff and acquire a firm and supple consistency. They are regularly turned over to ensure the distribution of the flower on both sides. The chalky and white mass at the start of maturation transforms into a soft and elastic paste. The rind of the matured cheese becomes golden, pigmented with red and brown.
Soft cheese with natural rind
All cheeses belonging to this category of soft cheese with a natural rind have in common the fact of not being seeded and of having no internal or external mold. Their rind forms spontaneously and is not washed during ripening. They are either made from cow's milk, goat's or sheep's milk. Goat cheeses make up the largest part of this family. The technique for making these cheeses - whether they are made from goat's, cow's or sheep's milk - is the same as that of soft cheeses with a bloomy rind.
Soft cheese with washed rind
Made in the same way as soft cheeses with bloomy rinds, these cheeses undergo hand or brush washing during ripening, hence their name “washed rinds”. Some alcohols such as Beer and Marc de Bourgogne can be used to promote fermentation and give the cheese a smooth rind, a clearly assertive flavor paste and a sometimes pronounced aroma. The ripening of washed rind cheeses is slower due to their low moisture content. Fatty acids which oxidize strongly emit the odors and taste that characterize them.
Blue-veined cheese
Blue-veined cheeses are made from soft cheeses, combined with the slow work of a fungus, penicillium. Once unmolded, the cheeses are pricked, an operation essential for air circulation and allowing mold to develop. The paste acquires its creaminess and fondness, while developing the aromas of the flora on which the animals fed.
Transformed cheeses
Ch’ti pave, Camembert au bleu, Pommeau or even Calvados, so many products designed, developed and approved by passionate professionals, keen to offer their customers new flavors. These original cheeses are very convivial and will give your platter a touch of novelty.
Want to discover our cheeses?
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Where to buy them?
You are
an individual
In France and abroad, find us in one of our 500 partner points of sale near you.
You are a professional
Local shops (butcher, delicatessen, wine merchant, etc.), street market, creamery, supermarkets, etc. We adapt our offer and advise you from selection to placement on the shelves.
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