Curé Nantais with Muscadet

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

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.

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.

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.

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.

Morbier is a raw cow's milk cheese, made in the Jura Mountains in France, and named after the Jura town of Morbier.

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.