Our food list :

Italy. Trentino-Alto Adige.

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

Mozzarella : fresh and stretched-curd cheese made from buffalo milk.

France. Occitania. Ariège.

Raw cow's milk cheese with pressed uncooked paste.

Ripening : 3 months.

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

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

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

Soft-ripened cheese made from raw goat's milk with natural rind and a rye straw that runs through the middle of the cheese.

United States. California.

Blue cheese made from pasteurized cow's milk.

Ripening : 3 months.

United States. Vermont.

Blue cheese made from raw cow's milk with a natural rind.

Ripening : 3 to 4 months.

United States. Vermont.

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

Ripening : 7 to 8 months.

France. Auvergne-Rhône-Alpes. Savoie.

Variety of Beaufort cheese produced from November 1 to May 31.

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

Ripening : 5 months minimum.

France. Auvergne-Rhône-Alpes. Savoie.

Type of Beaufort d’été cheese produced from June 1st to October 31st at 1500 meters above sea level and with the milk of a single flock.

Ripening : 5 months minimum.

France. Auvergne-Rhône-Alpes. Savoie.

Type of Beaufort cheese produced from June 1 to October 31.

Ripening : 5 months minimum.

United Kingdom. Devon.

Blue cheese made from pasteurized sheep's milk.

United States. Minnesota.

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

Ripening : 5 weeks.

Italy. Lombardy.

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

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

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