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  • Mimolette

    Mimolette is also known as Boule de Lille - ball from Lille. It is said that it has the name because of the ripening cellars of Lille, where the cheese originally was ripened, but the name Mimolette comes from mimou - half soft.The French probably started to produce this cheese according to the same method as the Dutch Edam, when the minister Colbert prohibited the import of foreign goods, including cheese. Today, it is produced in the northeast regions of France. Its colour changes in the

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  • Epoisses de Bourgogne AOC

    According to legend, Epoisses was invented at the beginning of the 16th century by Cistercian monks. It was probably farmer's wives who improved the production methods which have been passed down through the generations. Dry rooms oriented to the north-east, and ripening cellars found all over the Bourgogne (which could be found in the farmers' houses all around Epoisses before the 19th century) verify this theory. It is said that Napoleon enjoyed this cheese with a glass of Chambertin. Although

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  • Etorki

    Etorki comes from French Basque region and is produced in Mauléon. The secret of its taste is in its traditional production process from selected ewe's milk. The character of this cheese comes from the manechs (ewes from French Pays Basque, with a black head). In the Etorki, each loaf is formed by hand, rubbed and packed. Etorki has a brown hard rind but is really smooth and pleasant on the palate. It is a mild, aromatic cheese that melts in the mouth, a sliced cheese with a dough and subtle

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  • Fourme d'Ambert AOC

    Fourme d'Ambert is a most tangy representative of the French variety of blue mould cheeses. This cheese name is derived from the Latin "forma" - form. For a long time this mould cheese shared the protected origin name AOC with its brother -Fourme de Montbrison. As there are small differences between them, they separated in 2002, each now with its own AOC seal. Fourme d'Ambert has quite strong mould veins and a yellowish-gray rind. Its flavour is mild, with light nut and mushroom

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  • Gaperon

    The name Gaperon comes from the word "gap" or "gape", which in the local dialect of Auvergne means buttermilk, from which the cheese is made. The hard, dry rind of Gaperon has an elastic dough, seasoned with garlic and pepper which has a strong, spicy taste. The cheese gets its smoked flavour from being hung up on a hook above a fire to dry.

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  • Montsegur

    Many people know Montsegur by the name Le Roy, but even when it changed name, it kept its full and savoured flavour.The Pyrénées cheese made from mountain milk has been produced in St. Girons in the Middle-Pyrénées for a long time. In the middle ages, almost every farmer in the Pyrénées produced their own mountain milk cheese. With their secret recipes, they wanted to get the favour of the lord/master, who paid for the best cheeses. During the centuries, a cheese skill developed that can be

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  • Chaource AOC

    The Champagne region is in the north east of France. A wide, flat country, which leads from the Belgian border further south to Chablis - a region which came to world fame as the origin the bubbly Champagne. A famous cheese of this region is the Chaource, named after the village. The small, round soft cheese made from cow's milk has the AOC seal, maintaining its traditional production according to strict quality criteria. If it is young, the Chaource tastes slight sour (a fruity savour with a

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  • Chaumes

    Chaumes is a soft cheese from Dordogne with a gold-yellow rind and the creamy, solid consistency. This is a must for every cheese counter and supermarket since it has more character than many industrial cheeses.

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  • Coulommiers

    Coulommiers belongs to the Brie family. Being that it is approximately 13 centimetres in diameter, it is a smaller member of the Brie family. You can find it in Champagne and Lorraine, but it comes from Ile de France. It is ripened just for 8 days. Its taste is quite mild in the young stage and becomes tangy with age. Then it is quite a strong cheese. Moreover, Coulommiers leaves in the mouth a sweet almond flavour.

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  • Cremoulin

    Cremoulin is a creamy soft cheese with a mixed rind. In both taste and consistency, this cheese from the Périgord is similar to Vacherin - it differs from its relative from the Franche Comté as it is available year-round. The best way to eat it is directly out of the box.

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