Bleu du Queyras / KG

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.

Crottin de chèvre is a soft cheese made from raw or pasteurised goat's milk with a natural rind that is produced throughout France.

Produced from whole raw goat's milk cheese, the Banon is a creamy paste with a melting heart, matured in a case of brown chestnut leaves, bound with natural raffia. It has a characteristic bronze color and flavors of undergrowth from Haute-Provence.

Half-salt butter made from raw milk.

Beaufort is a firm, raw cow's milk cheese associated with the gruyère family. Produced in Savoie. It is meaty with caramel, and buttery flavors. Also has floral and herbal notes.

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!

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.

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.