Our food list :

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

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

France. Auvergne-Rhône-Alpes. Drôme. Isère. Provence-Alpes-Côte d'Azur. Hautes-Alpes. Dauphiné.

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

France. Bourgogne-Franche-Comté. Yonne.

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

Canada. Quebec.

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

United States. California.

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

Ripening : 6 months.

United States. California.

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

Ripening : 3 months.

United States. California.

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

Ripening : 16 months.

United States. California.

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

Ripening : 9 months.

France. Auvergne-Rhône-Alpes. Drôme. Isère. Savoie.

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

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

Pressed and uncooked cheese made from cow's milk.

Ripening : 28 days minimum.

Bear the mention « Saint-Nectaire laitier ».

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

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

Ripening : 28 days minimum.

Bear the mention « Saint-Nectaire fermier".

Canada. France.

Pressed and uncooked cheese made from cow's milk.

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

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

Ripening : 5 to 6 weeks.

France. Centre-Val de Loire. Indre-et-Loire. Sainte-Maure de Touraine.

Soft-ripened goat cheese made from whole raw milk with a natural rind of mold ranging from light grey to bluish grey, salted and ash-covered on the surface, adorned with a stalk of rye engraved with the producer's name.

Ripening : 10 days minimum.

France. Auvergne-Rhône-Alpes. Cantal.

Raw cow's milk cheese with pressed uncooked paste.

United States. California.

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

Ripening : 4 months minimum.

France. Centre-Val de Loire. Cher.

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

Ripening : 4 weeks.

Italy. Veneto. Oderzo.

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

Ripening : over 12 months.

France. Auvergne-Rhône-Alpes. Auvergne.

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

Similar to Saint-Nectaire but produced outside the designated appellation area.

United States. Washington.

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

Ripening : 60 to 75 days.

United States. California.

Triple-cream soft-ripened cheese made from pasteurized cow's milk with orange washed rind, packed in a wooden box.

Ripening : 5 months.

Suisse. Bern.

Pressed and cooked cheese made from raw cow's milk.

Ripening : 5 months.

Suisse. Bern. Zäziwil.

Pressed and cooked cheese made from raw cow's milk.

Ripening : 18 to 23 months.

France. Centre-Val de Loire. Loir-et-Cher. Selles-sur-Cher.

Soft-ripened raw goat's milk cheese and bloomy rind coated in culinary vegetable ash.

Ripening : 10 to 30 days.