BRIE DE MEAUX AOP / KG

Roquefort is a French blue-veined cheese made exclusively from raw sheep's milk.

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.

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.

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

Etivaz PDO is a traditional cheese, made by hand in each chalet by the producer, over a wood fire, with raw milk that is not transported, impregnated with the very flora of the mountain pastures. Frank, aromatic, with unique flavours and light smoky notes.

Saint Félicien is a cheese made from cow's milk and has a soft, bloomy rind.

As its name suggests, Trappe à la liqueur de noix is a cheese brushed with walnut liqueur. Thus, all the flavor is in the rind of the cheese which is therefore to be tasted entirely.

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