CAMEMBERT au Lait Cru et Moulé à la Louche AOP 250g. (Raw milk and molded with a ladle)

It is a soft, raw cow's milk cheese. Its paste is smooth and supple but not runny.

This hard, brittle cow's cheese has a bright orange paste and a dry, moonlike, gray-brown speckled rind.

Its “typical sheep’s cheese” smell is characteristic.
The feeling of softness combines wonderfully with its “farm” character.
Its texture in the mouth is melting!

Goat cheese whose ashes form marbling in the heart of the dough. Its texture is firm to crumbly depending on the ripening with an intense goat flavor.

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.

Heart-shaped, soft cheese with a bloomy rind. Can be eaten as is, with the rind, and remains compatible with any cooking use.

Crottin de chèvre is a soft cheese made from raw or pasteurised goat's milk with a natural rind that is produced throughout France.

Its particularity comes from the fact that it is naturally marbled unlike other blue cheeses which are sown with penicillium. In the mouth, the Bleu de Termignon is melting, sweet and slightly acidic, with aromas of mountain flowers, enhanced by the marbling.