Our food list :

France. Nouvelle-Aquitaine. Pyrénées-Atlantique. Basque Country.

Pressed and uncooked cheese made from pasteurized sheep's milk with a natural rind.

Ripening : 6 months.

France. Auvergne-Rhône-Alpes. Savoie.

Pressed and uncooked cheese made from raw cow's milk.

Ripening : 4 weeks.

France. Auvergne-Rhône-Alpes. Haute-Savoie. Abondance.

Pressed and cooked cheese made from raw cow's milk.

Ripening : 100 days minimum.

United States. California.

Soft-ripened cheese made from pasteurized goat’s milk with a natural rind rind coated in ash.

United States. Maine.

Soft-ripened cheese made from goat's milk with a bloomy rind.

United States. Wisconsin.

Soft-ripened cheese made from pasteurized cow's milk with a washed rind.

Ripening : 7 months.

France. Grand Est. Vosges.

Pressed and uncooked cheese made from pasteurized sheep's milk aged with Provence herbs, black and white pepper, and bird’s eye chili.

Ripening : 4 months.

France. Bourgogne-Franche-Comté. Yonne.

Soft-ripened cow's milk cheese with a washed rind covered with ash.

Germany. Allgäu.

Pressed and uncooked cheese made from raw cow's milk with a washed rind (infused with a special blend of herbs and elderflowers).

Ripening : 7 months.

United States. Vermont.

Pressed and cooked cheese made from raw cow's milk with a washed rind.

Ripening : 8 to 11 months.

United States. Minnesota.

Raw cow’s milk blue cheese, pressed but uncooked.

Ripening : 75 days.

United States. Indiana.

Soft-ripened cheese made from raw cow's milk cheese with an orange-brown washed rind.

Ripening : at least 2 months.

United States. Wisconsin.

Pressed and uncooked cheese made from pasteurized sheep's milk and washed rind.

Ripening : 3 months minimum.

Spain. Andalusia.

Blue cheese made from pasteurized goat's milk.

Ripening : 3 to 4 months.

Switzerland. Appenzellerland.

Pressed and cooked cheese made from raw cow's milk.

Ripening : 3 to 4 months.

Silver label printed in blue and red.

Switzerland. Appenzellerland.

Pressed and cooked cheese made from raw cow's milk.

Ripening : 6 to 8 months.

Black label.

Switzerland. Appenzellerland.

Pressed and cooked cheese made from raw cow's milk.

Ripening : 4 to 6 months.

Gold label.

France. Nouvelle-Aquitaine. Pyrénées-Atlantique. Basque Country.

Pressed and uncooked cheese made from raw sheep's milk whose rind is rubbed with a purée made from Espelette peppers.

Ripening : 3 to 12 months.

Ireland. Cork.

Soft-ripened cheese made from cow's milk with a washed rind orange-colored.

Ripening : 4 weeks.

France. Auvergne-Rhône-Alpes. Rhone.

Soft-ripened cheese made from raw cow's milk with a bloomy rind and aged in grape pomace.

France. Nouvelle-Aquitaine. Pyrénées-Atlantique. Basque Country.

Soft-ripened cheese made from sheep's milk with a washed rind.

Ripening : 4 to 8 weeks.

United States. Vermont.

Pressed and cooked cheese made from raw cow's milk.

Ripening : 8 to 10 months.