Our food list :

United States. Vermont.

Raw cow's milk cheese with pressed uncooked paste and washed rind.

Ripening : 9 months minimum.

United States. Vermont.

Raw cow's milk cheese with pressed uncooked paste and washed rind.

Ripening : 12 months minimum.

United Kingdom. Lancashire.

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

Ripening : 3 to 24 months.

France. Nouvelle-Aquitaine. Charente. Roullet-Saint-Estèphe.

Soft-ripened dome-shaped cheese made from raw goat's milk with a bloomy rind covered in culinary vegetable ash.

Ripening : 4 weeks.

France. Nouvelle-Aquitaine. Charente. Roullet-Saint-Estèphe.

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

Switzerland. Bernese Jura.

Pressed and cooked cheese made from whole raw cow’s milk and complying with the requirements of the « Bio Suisse » label.

Ripening : 4 months minimum.

Switzerland. Bernese Jura.

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

Ripening : 75 days minimum.

Switzerland. Bernese Jura.

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

Ripening : over 6 months.

Switzerland. Bernese Jura.

Pressed and cooked (over a wood fire) cheese made from whole raw cow’s milk and complying with the requirements of the « Bio Suisse » label.

Ripening : 100 days minimum.

Switzerland. Bernese Jura.

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

Ripening : 4 months minimum.

United States. Georgia.

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

Germany.

Pasteurized cow's milk cheese with cooked pressed paste and washed rind.

Ripening : at least 2 months.

Switzerland.

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

Ripening : 3 months minimum.

Red label.

France. Brittany. Morbihan.

Pressed and uncooked cheese made from pasteurized cow's milk and walnut liqueur washed rind.

Ripening : 2 to 3 weeks.

France. Auvergne-Rhône-Alpes. Savoie. Bauges Mountains.

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

France. Auvergne-Rhône-Alpes. Savoie. Beaufortain, Bauges and Tarentaise.

Pressed and uncooked cheese made from cow's milk covered with a thick layer of grape pomace.

France. Auvergne-Rhône-Alpes. Haute-Savoie. Annecy.

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

Ripening : 2 months minimum.

Pressed and uncooked cheese made from sheep's milk.

France. Corsica.

Pressed and uncooked cheese made from sheep's milk.

Ripening : 3 to 12 months.

France. Provence-Alpes-Côte d’Azur. Bouches-du-Rhône. Gard. (Camargue)

Fresh cheese made from sheep's milk flavored with thyme and bay leaf powder.

Pressed and uncooked cheese made from goat's milk.

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

Pressed and uncooked cheese made from cow's milk.

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

Pressed and uncooked cheese made from cow's milk.

France. Auvergne-Rhône-Alpes. Haute-Savoie. Savoie.

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

Ripening : 70 days minimum.