ROQUEFORT AOP / KG

Reblochon is a cheese made from raw, whole cow's milk with a pressed, uncooked paste and washed rind. It is made from the raw milk of mountain breeds of cattle.

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.

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

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.

Saint Marcellin is a small cheese made from cow's milk, with a soft rind.

Langres is a soft cheese with a washed rind, whose color after ripening varies from light yellow to brown. Its main characteristic lies in the presence of a cavity in its upper part called a fountain or bowl.

It is a cow cheese.

Comté is a raw cow's milk cheese, with a pressed cooked paste.

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.