Our food list :

France. Normandy. Orne. Vimoutiers.

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

Ireland. Cork.

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

Ripening : 4-10 weeks.

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

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

France. Normandy. Seine-Maritime. La Bouille.

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

France. Bourgogne-Franche-Comté. Doubs. Haut-Doubs.

Soft-ripened cheese made from raw cow's milk with a washed rind encircled with a strip of spruce bark.

Ripening : 21 days minimum.

Available from September 10 to May 10.

United States. Indiana.

Pressed and uncooked cheese made from raw goat's milk with a beer-washed rind (Imperial stout) yellow in color.

Ripening : 3 to 5 months.

Italy. Friuli-Venezia Giulia.

Pressed and uncooked cheese made from cow's milk with a brushed rind (Fresco : two months maximum, Mezzano : five to ten months, Stagionato : ten to eighteen months, Stravecchio : minimum of eighteen months).

Italy. Friuli-Venezia Giulia.

Pressed and uncooked cheese made from cow's milk with a brushed rind.

Ripening : 2 months maximum.

Italy. Friuli-Venezia Giulia.

Pressed and uncooked cheese made from cow's milk with a brushed rind.

Ripening : 5 to 10 months.

United States. California.

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

Ripening : 1 to 6 months.

United Kingdom. Somerset.

Pressed and uncooked cheese made from raw cow's milk with a natural rind wrapped in cloth.

Ripening : 9 months minimum.

United States. Wisconsin.

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

France. Bourgogne-Franche-Comté. Jura.

Pressed and uncooked cheese made from raw cow's milk with a washed rind and crossed in the center by a thin line of ash from ash tree.

Ripening : 45 days minimum.

United States. California.

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

Ripening : 6 to 12 weeks.

France. Nouvelle-Aquitaine. Poitou-Charentes.

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

Italy. Campania.

Fresh and stretched-curd cheese made from buffalo milk.

United States. California.

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

France. Grand Est. Alsace (Munster) and Lorraine (Munster Géromé).

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

France. Corsica.

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

Ripening : 4 weeks.

France. Auvergne-Rhône-Alpes. Puy-de-Dôme.

Pressed and uncooked cheese made from pasteurized cow's milk and a reddish-orange colored washed rind with a hole in the middle.

Czech Republic.

Soft-ripened cheese made from cow's milk with a bloomy rind marinated in oil with garlic, herbs, spices, onions, etc.

United States. New York.

Soft-ripened cheese made from a blend of pasteurized sheep's milk, cow's milk, and cow's cream with a bloomy rind.

Ripening : 6 weeks minimum.

France. Normandy. Neufchatel-en-Bray.

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