SAINT MARCELLIN IGP 1st Refining 80g.

Camembert is a moist, soft, creamy, surface-ripened cow's milk cheese from Normandy.

Morbier is a raw cow's milk cheese, made in the Jura Mountains in France, and named after the Jura town of Morbier.

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.

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.

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.

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.

The Laguiole AOP is characterized by its supple and melting paste, its intense but balanced taste exhaling the scent of fresh hay and floral notes from raw cow's milk and the richness of the Aubrac vegetation.