Banon de Provence AOP 100g.

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

This hard, brittle cow's cheese has a bright orange paste and a dry, moonlike, gray-brown speckled rind.

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.

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.

It is a cheese made from whole or partly skimmed raw cow's milk, with a pressed, uncooked, salted paste and a bloomy 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.

Original and decorative mustard seed bran cover, in brown and yellow color. The mustard bran gives the cheese the characteristic taste of mustard, which blends perfectly with the acidity of the cheese, and brings out the nutty flavors of the cheese fat.

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