Our food list :

Belgium.

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

France. Nouvelle-Aquitaine. Limousin. Corrèze.

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

Ripening : 5 to 6 months.

France. Normandy. Pays d'Auge.

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

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

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

Ripening : 2 to 4 weeks.

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

Hard pasteurized cow's milk cheese annatto colored with a natural rind.

Ripening : 3 months minimum.

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

Hard pasteurized cow's milk cheese annatto colored with a natural rind.

Ripening : 4 to 8 weeks.

France. Occitania. Quercy.

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

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

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

Ripening : 4 weeks.

Italy. Sardinia.

Smoked, pressed and cooked cheese made from whole raw sheep’s milk with a natural straw-colored rind.

Ripening : 20 to 60 days.

Italy. Sardinia.

Smoked, pressed and cooked cheese made from whole raw sheep’s milk with a natural dark-colored rind.

Ripening : at least 2 months.

Italy. Tuscany.

Pressed and cooked cheese made from whole raw sheep’s milk with a natural rind and straw-colored crust.

Ripening : 20 days minimum.

Italy. Tuscany.

Pressed and cooked cheese made from whole raw sheep’s milk with a natural rind and straw-colored crust.

Ripening : 4 months minimum.

France. Auvergne-Rhône-Alpes. Occitanie. Cévennes.

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

France. Occitania. Aveyron. Tarn.

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

Ripening : 1 to 3 weeks.

France. Auvergne-Rhône-Alpes. Savoie. Tarentaise. Tignes.

Blue cheese made from a blend of raw goat’s (80%) and cow’s (20%) milk cheese with pressed uncooked paste and natural rind.

France. Auvergne-Rhône-Alpes. Pays des monts-Dore (Cantal, Puy de Dôme).

Pressed and uncooked cheese made from cow's milk.

Ripening : 21 days minimum.

France. Normandy.

Fresh cheese made from pasteurized cow’s milk enriched with cream.

France. Auvergne-Rhône-Alpes. Occitanie. Cévennes.

Soft-ripened cheese made goat’s milk with a natural rind.

France. Nouvelle-Aquitaine. Dordogne (Périgord).

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

Ripening : 1 week.

France. Île de France. Seine-et-Marne. Tournan-en-Brie.

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

France. Nouvelle-Aquitaine. Charente-Maritime. Deux-Sèvres.

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

Ripening : 2 to 3 weeks.

France. Bourgogne-Franche-Comté.

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

Ripening : 4 weeks.

United States. Wisconsin.

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

Ripening : 7 to 14 months.

United States. Wisconsin.

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

Ripening : 15 to 20 months.