Our food list :

New Zealand. Taranaki.

Triple cream blue soft ripened cheese made from pasteurized cow's milk with a bloomy rind.

Ripening : 6 to 8 weeks.

United States. New York.

Triple-cream soft-ripened cheese made from a blend of pasteurized goat’s and cow's milk with a bloomy rind.

France. Bourgogne-Franche-Comté.

Soft-ripened cow's milk cheese with a marc de Bourgogne washed rind.

Netherlands.

Pressed and uncooked cheese made from raw cow's milk with orange waxed rind.

Ripening : 2 years.

Switzerland. Vaud.

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

Ripening : 5 to 13 months.

France. Normandy. Seine-Maritime. La Bouille.

Double cream soft-ripened cheese made from cow's milk with a bloomy rind.

Canada. Quebec.

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

Ripening : 3 weeks.

France. Auvergne-Rhône-Alpes. Cantal. Aveyron.

Pressed and uncooked cheese made from whole raw cow’s milk with a natural rind.

Ripening : 4 to 24 months.

United States. Vermont.

Soft-ripened cheese made from pasteurized goat's milk with a bloomy rind and crossed in the center by a thin line of vegetable ash.

Ripening : 3 weeks.

United States. California.

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

Ripening : 3 to 6 months.

France. Grand Est. Haute-Marne. Vosges. Bourgogne-Franche-Comté. Côte-d'Or.

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

Ripening : 15 to 18 days.

France. Nouvelle-Aquitaine. Pyrénées-Atlantique. Béarn. Ossau valley.

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

Ripening : 5 months minimum.

France. Nouvelle-Aquitaine. Pyrénées-Atlantique. Béarn.

Pressed and uncooked cheese made from raw sheep's milk cheese with a washed rind.

Ripening : 3 to 6 months.

France.

Blue cheese made from pasteurized cow’s and sheep's milk.

Ripening : 4 months minimum.

Switzerland. Bern. Fribourg. Jura. Neuchâtel. Vaud.

Pressed and cooked cheese made from raw cow’s milk with few or no holes.

Ripening : 6 to 9 months.

Switzerland. Bern. Fribourg. Jura. Neuchâtel. Vaud.

Cheese made from whole raw cow’s milk, pressed in a hemp cloth and cooked, with few or no holes.

Cheese is produced from mid-May to mid-October.

Ripening : 10 months minimum.

Switzerland. Bern. Fribourg. Jura. Neuchâtel. Vaud.

Cheese made from whole raw cow’s milk, pressed in a hemp cloth and cooked, with few or no holes.

Cheese is produced from mid-May to mid-October.

Ripening : 10 months minimum.

Switzerland. Bern. Fribourg. Jura. Neuchâtel. Vaud.

Pressed and cooked cheese made from raw cow’s milk with few or no holes and complying with the requirements of the « Bio Suisse » label.

Ripening : 6 to 9 months.

Switzerland. Bern. Fribourg. Jura. Neuchâtel. Vaud.

Pressed and cooked cheese made from raw cow’s milk with few or no holes and complying with the requirements of the « Bio Suisse » label.

Ripening : 10 months minimum.

Switzerland. Bern. Fribourg. Jura. Neuchâtel. Vaud.

Pressed and cooked cheese made from raw cow’s milk with few or no holes.

Ripening : 10 months minimum.

France. Bourgogne-Franche-Comté. Côte d'Or.

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

Ripening : 3 weeks.

Italy.

Pasteurized cow's milk cheese with pressed uncooked paste and washed rind.

Ripening : 2 months.

Germany. Netherlands. Limburg.

Soft cheese made from raw or pasteurized cow's milk with washed rind.