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  • Camembert de Normandie AOC

    This is the perfect time to revel in the gourmet heights of one of France’s most famous cheeses, handmade only from unpasteurised Normandy milk. Because they mature an average of six weeks you are guaranteed to be eating cheese made with the luscious milk of the spring flushes, universally acknowledged as one of the best times of the year. What’s the difference between them and other Bries and Camemberts?  First, the unpasteurised milk gives richer, more complex layers of flavour. Second,

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  • Bleu d'Auvergne AOP

    Bleu d'Auvergne

    Bleu d'Auvergne came into existence thanks to a peasant farmer. In around 1845, Antoine Roussel, the son of a farmer from Auvergne and producer of the Fourme de Roquefort, had the idea to give the cheese curd a blue mould that he had found on a rye bread. He used a needle to make holes in the cheese, allowing air inside, facilitating mould veins to develop in the cheese. The result was a delicious cheese with blue mould. This strong, spicy, somewhat nutty cow's milk cheese tastes delicious. It

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  • Bleu de Gex, Bleu du Haut-Jura AOC

    These two names are valid for only one AOC cheese with blue mould. It is said that this cheese dates back to the 16th century. Bleu de Gex / Bleu du Haut-Jura is produced exclusively with milk from Montbéliard cows that graze on the meadows of the Jura. This milk provides the special taste typical to the cheese, and is what makes it different from all the other

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  • Bleu des Causses AOC

    Les Causses are an area of the "département" of the Lot and are covered in limestone. For a long time, the plateau of the Causses has been home to small dairies. The rocky heath area with its hard and changing climate, gives the Bleu de Causses its unique characteristics. The cheese ripens in natural caves on the north side of limestone rocks with damp cold air passing by giving the cheese its mild but distinctive taste. This cheese has a lot of character especially due to his

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  • Bleu du Vercors Sassenage AOC

    This traditional mountain cheese was first produced by monks. The recipe soon spread into the surrounding villages. In the 14th century, the Baron de Sassenage allowed his subjects to freely sell the cheese that they had produced. François I and Diderot both had great respect for this mild blue cheese from the plateau of the Vercors Massif in the Rhône-Alps area. Despite its long history, Bleu du Vercors-Sassenage had to wait until 1998 to finally get the desired AOC seal. This cheese has a

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  • Brebiou

    Brebiou is a factory-produced soft cheese with mixed rind, made from ewe's milk. It has a characteristic half-round form with an irregular surface that is the result of traditional production utilising large linen cloths. Brebiou is produced in the Pyrenees, more precisely, in the town of Jurançon. This cheese is very creamy inside in spite of is firmness.

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  • Pavé d'Auge

    The Pavé d'Auge is one of the old types of Pont-L'Evêque and today Pavé is the generic name for all square shaped cheeses with a washed rind from the region of Auge.Pavé describes the shape of the cheese, a paving brick/cobble shape.

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  • Saint Paulin

    Formerly produced by monks, Saint Paulin is now produced in dairies.Its shape is a large wheel of  cheese.

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  • Banon

    Banon AOC

    There are several kind of Banon: Banon Herbes de Provence (Provence herbs), Banon poivre (black pepper), Banon sariette (savory). But the most well known is Banon a feuille (wrapped in a chestnut leaves).The origin of Banon feuille comes from the need to preserve the cheese which was an essential foodstuff at this time, during the winter period when goats did not produce milk. Banon is a small round cheese with a rind of natural mould.The cheese is very-well presented as it is wrapped in

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  • Beaufort

    Beaufort AOC

    In France, all of the big, hard cheeses belong to the family of Gruy貥s, not to be confused with the Swiss Gruy貥 or the Greyezer cheese. "Prince of the Gruyeres" is what the French gastronome and writer Jean-Anthelme Brillat-Savarin called Beaufort in the 19th century. The birthplace of this large, round, hard cheese is the Alps, where it is produced exclusively from raw milk. Typical of Beaufort is its flat dough and its damp, sticky rind with a slightly concave surface. It has a rich,

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