ROCAMADOUR AOP 35g.

Half-salt butter made from raw milk.

This raclette has the particularity of being placed in a smokehouse to give it this delicate smoky flavor. The ideal is to eat the crust to feel all the aromas.

Époisses is a pungent soft-paste cows-milk cheese. Smear-ripened, "washed rind" (washed in brine and Marc de Bourgogne, the local pomace brandy).

The texture of the Cendré de Niort is smooth and melting. Its crust is slightly ashy. The cendré de Niort is placed on a chestnut leaf

Original and decorative mustard seed bran cover, in brown and yellow color. The mustard bran gives the cheese the characteristic taste of mustard, which blends perfectly with the acidity of the cheese, and brings out the nutty flavors of the cheese fat.

It is a cheese made from whole or partly skimmed raw cow's milk, with a pressed, uncooked, salted paste and a bloomy rind.

This hard cheese with a washed rind must mature for 4 to 6 months before it can be sold and consumed. It is made exclusively from raw sheep's milk.

Valançay is a soft, white, homogeneous, fine and smooth goat's milk cheese.