Our food list :

United States. California.

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

United States. North Carolina.

Soft-ripened cheese made from a blend of pasteurized goat's and cow's milk with a beer-washed rind.

France. Corsica. Niolo.

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

Ripening : 3 to 4 months.

United States. Wisconsin.

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

Ripening : 3-4 months.

United States. Washington.

Soft-ripened cheese made from cow's milk with a beer-washed rind (Scotch ale).

Canada. Quebec.

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

Netherlands.

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

Ripening : 10 to 12 months.

United States. Indiana.

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

Ripening : 4 to 8 months.

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

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

Ripening : 12 to 18 months.

France. Centre-Val de Loire. Loiret. Olivet.

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

Ripening : 4 weeks.

France. Centre-Val de Loire. Loiret. Olivet.

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

Ripening : 4 weeks.

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

Soft-ripened cheese made from raw goat's milk, flavored with black olive paste and decorated with an olive and two savory leaves.

United States. Vermont.

Pressed and uncooked cheese made from raw cow's milk and washed rind from a reddish color to an orange-brown color.

Ripening : 2-3 months.

Belgium.

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

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

Pressed and uncooked cheese made from sheep's milk.

Portugal. Beira Alta.

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

Ripening : 2 months.

France. Bourgogne-Franche-Comté.

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

Ripening : 1 month minimum.

Italy. Emilia Romagna and Lombardy south.

Pressed and cooked cheese made from whole raw cow’s milk.

Ripening : 12 months minimum.

Italy. Emilia Romagna and Lombardy south.

Pressed and cooked cheese made from whole raw cow’s milk.

Ripening : 36 months.

Italy. Emilia Romagna and Lombardy south.

Pressed and cooked cheese made from whole raw cow’s milk.

Ripening : 18 to 24 months.

Croatia. Pag.

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

Ripening : 4 months minimum.

Spain. Aragon. Zaragoza.

Pressed and uncooked cheese made from pasteurized goat's milk cheese and washed rind from a reddish color to an orange-brown color.

Ripening : 45 days minimum.