MORBIER AOP / KG

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

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 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.

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.

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

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

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.

It owes its finesse and characteristic taste to the top-quality raw milk from cows fed on grass in summer and hay in winter, delivered twice a day by producers in Belfaux and the surrounding area, and to the know-how of our master cheese makers and ripeners.