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  • Pyrénées vache

    The name of this cheese is generic and refers to cow's milk cheeses from the Pyrénées region.

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  • Bethmale

    Bethmale is produced near the Spanish border.The legend says that it is under the occupation of the Moors in the 14th century that this cheese was born in the borders of Pyrénées Ariégeoises.Shape : large wheel of cheese (4.5 kg)

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  • Tomme de chèvre des Pyrénées

    Tomme is a generic name for a hard round cheese often from the mountains.Made from raw or pasteurised milk, with rennet and starter cultures added, the curd is diced and drained in sacks and put into faisselles or moulds, which are turned ten times and salted regularly; both the inside and the outside of the cheeses are monitored.This cheese is one of the traditional cheeses from Ariège.

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  • Brousse du Var

    This cheese is a farmhouse product.According to the traditional recipe, Brousse is whipped before being drained twice. This is done to increase the proportion of dry matter in the finished cheese. There are various names for this cheese, depending on where it is made : Brousse de Rove (Marseilles region) and Brousse de Vésubie (Nice area).It's from Provence and Corsica. This cheese was also made on  the Côte Varoise, notably near Toulon. Traditionally, the shepherds milked the Mérino ewes.

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  • Tomme de chèvre de Savoie

    Made from full fat raw milk, with rennet added; the curd is sliced, stirred reheated and ladled into faisselles, then drained on benches in a cellar. The cheeses are removed from their moulds and rubbed with salt on both sides.This cheese is a traditional product, developped in the 17th century in Savoie and Haute-Savoie, in the valleys of Abondance, Maurienne and Tarentaise in particular.

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  • Camisard

    Produced by Michel Dubois in the Cévennes mountains in Saint Hippolyte-du-Fort, Camisard is a name that recalls the Protestant insurgents of Cévennes, who took up arms after the Revocation of the Edict of Nantes.Camisard is a covered Rocamadour (goat's cheese) wrapped in a fine slice of smoked bacon.

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  • Paysan Breton Luxury Creamy Cheese

    A speciality soft fresh cheese made from pasteurised cream and buttermilk.  Offers a whipped, light texture that makes the cheese easy to spread and allows the full creamy and rich flavour to be savoured. Suitable for vegetarians

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  • Petit Basque

    To adapt itself to the current consumption patterns, Ossau Iraty producers created this cheese with ewe's milk which, due to its shorter maturation and refining, develops a much less strong flavour.Texure : hard cheese

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  • Pyrénées Mélange

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  • Saint Agur

    Saint Agur comes from the mountainous Auvergne region of central France renowned or its long tradition of blue cheese making. This characterful cheese offers the balance of a rich, blue cheese flavour with a smooth, creamy texture, literally melting in yourmouth. Great crumbled over salads, or simply served with slices of pear. Saint Agur is a unique versatile, distinctive and colourful addition to any meal.

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