Our food list :

United States. Michigan.

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

Ripening : 2 weeks.

United States. Wisconsin.

Blue cheese made from pasteurized sheep's milk.

Ripening : 6 to 8 weeks.

France. Normandy.

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

United States. Oregon.

Soft-ripened cheese made from pasteurized goat's milk with a beer washed rind (Robust porter).

Canada. Quebec.

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

Ripening : 9 months.

France. Bourgogne-Franche-Comté.

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

France. Île de France. Seine-et-Marne. Saint Siméon.

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

Netherlands. North Holland.

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

Ripening : 1 to 3 months.

France. Bourgogne-Franche-Comté. Saône-et-Loire. Mâconnais.

Soft-ripened goat cheese made from whole raw milk with a bloomy rind.

Ripening : 10 days minimum.

France. Normandy. Seine-Maritime. Pays de Bray. Gournay-en-Bray.

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

Less aged than Gournay.

Spain. Castilla-La Mancha.

Pressed and uncooked cheese made from sheep's milk wrapped in wax.

Spain. Castilla-La Mancha.

Pressed and uncooked cheese made from sheep's milk wrapped in wax.

Ripening : 3 to 6 months.

Spain. Castilla-La Mancha.

Pressed and uncooked cheese made from sheep's milk wrapped in wax.

Ripening : 2 weeks minimum.

Spain. Castilla-La Mancha.

Pressed and uncooked cheese made from sheep's milk wrapped in wax.

Ripening : 3 weeks to 3 months.

Spain. Castilla-La Mancha.

Pressed and uncooked cheese made from sheep's milk wrapped in wax.

Ripening : 1 to 2 years.

Netherlands.

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

Matured : 9-12 months.

France. Hauts-de-France. Aisne. Nord. Avesnois.

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

Ripening : 35 days minimum.

France. Provence-Alpes-Côte d’Azur. Alpes-de-Haute-Provence.

Soft-ripened cheese made from a blend of whole raw sheep's and goat's milk rectangular cheese curdled with a natural rind.

Italy. Lombardy. Lodi.

Fresh cheese made from buffalo or cow's milk with very high fat content, coagulated by adding lemon juice or white vinegar.

This is the equivalent of the cream in Italian cuisine.

United Kingdom. Devon.

Pressed and uncooked cheese made from cow's milk cheese coated in butter or lard and wrapped in an additional layer of cloth.

Ripening : 12 months.

Netherlands.

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

Ripening : 9 to 12 months.

United States. Iowa.

Blue cheese made from pasteurized cow's milk.

Ripening : 6 months.

France. Hauts-de-France. Nord. Pas-de-Calais.

Pressed and uncooked cheese made from cow's milk colored with annatto.

Ripening : 6 to 12 months.

France. Hauts-de-France. Aisne. Nord. Avesnois.

Maroilles form.

Soft-ripened cow's milk cheese with a washed rind. Refining : at least 4 weeks.