TOME DES BAUGES AOP (Farm)

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.

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.

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.

Petit Gaugry is perfect for a one-person snack. This cow cheese has a tonic orange rind reveals a creamy/gooey texture with a floral scent followed by a fruity, milky, and slightly salty taste.

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

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.

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.

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.