COMTÉ Extra Vieux / Kg

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

This cheese is made from raw goat's milk. It has a natural wrinkly ash-coated rind that hides a soft and smooth white paste underneath it.

Round uncooked pressed cheese of traditional production. The rind is washed, slightly flowery and the soft dough is sprinkled with Espelette pepper

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!

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

Farmer Saint-Nectaire cheese is always made from raw milk. 13 to 14 liters of cow's milk are needed for this cheese with its inimitable hazelnut taste.

Stilton cheese remains the finest of the English cheeses traditionally served at Christmas between turkey and plum pudding. The paste should be creamy white, evenly marbled throughout, smooth and slightly spicy.

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.