CROTTIN DE CHÈVRE MATURED 60g.

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.

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.

This raclette has the particularity of being placed in a smokehouse to give it this delicate smoky flavor. The ideal is to eat the crust to feel all the aromas.

Its flower should be fluffy and the pulp soft. It is an excellent compromise when it comes to replacing camembert whose ripening is not optimal.

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!

Rocamadour belongs to a family of goat cheeses called Cabécous from the southwest of France (Lot region).

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.

Pyramidal in shape, Pouligny is one of the smallest AOPs in France by the size of its geographical area, but one of the largest in taste.