Our food list :

France. Nouvelle-Aquitaine. Dordogne (Périgord).

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

Ripening : 2 to 3 weeks.

France. Nouvelle-Aquitaine. Pyrenees-Atlantique. France. Occitania. Ariège. Aude. Haute-Garonne. Hautes-Pyrénées. Pyrénées-Orientales.

Pressed and uncooked cheese made from cow's milk made from sheep's, goat’s and/or cow’s milk often coated with a black or golden paraffin rind.

France. Nouvelle-Aquitaine. Dordogne (Périgord).

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

Ripening : 6 weeks.

Spain. Extremadura.

Raw sheep's milk cheese curdled with wild thistle with a medium to very creamy texture and a semi-hard rind between yellow and ocher in color.

France. Bourgogne-Franche-Comté. Yonne. Auxerrois.

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

France. Normandy.

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

France. Nouvelle-Aquitaine. Dordogne (Périgord).

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

Ripening : 6 weeks.

Spain. Asturias.

Pressed and uncooked cheese made from pasteurized sheep’s, goat’s, and cow’s milk with a virgin olive oil washed rind.

Ripening : 6 months.

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

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

Ripening : 2 to 3 weeks.

United States. Wisconsin.

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

United States. New York.

Triple-cream soft-ripened cheese made from a blend of pasteurized sheep’s and cow's milk with a beer-washed rind (Saison).

Ripening : 2 years.

United States. Indiana.

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

United States. Wisconsin.

Pressed and uncooked cheese made from pasteurized sheep’s, goat’s, and cow’s milk.

Ripening : 12 months minimum.

United States. Wisconsin.

Pressed, uncooked pasteurized goat's milk cheese.

Ripening : 4 months.

France. Nouvelle-Aquitaine. Dordogne (Périgord).

Soft-ripened cheese made from raw goat's milk.

Ripening : 2 weeks.

United States. Vermont.

Soft-ripened cheese made from goat's milk with a natural rind ranging in color from grey to brown.

Ripening : 3 to 5 months.

United States. Vermont.

Pressed and uncooked cheese made from raw goat’s and cow’s milk with a golden yellow cider lees washed rind.

Ripening : 2 to 3 months.

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

Soft-ripened cheese made from raw cow's milk with a washed rind encircled with a strip of spruce bark.

Ripening : 3 weeks.

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

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

Switzerland. Fribourg.

Pressed and uncooked cheese made from cow's milk.

Ripening : 9 to 12 weeks.

Switzerland. Fribourg.

Pressed and uncooked cheese made from cow's milk.

Ripening : 3 months minimum.

Switzerland. Fribourg.

Pressed and uncooked cheese made from cow's milk.

Ripening : 12 weeks minimum to 20-25 weeks.

Switzerland. Vaud.

Soft-ripened cheese made from raw cow's milk with a washed rind encircled with a strip of spruce bark.

Ripening : 17 to 25 days.

France. Centre-Val de Loire. Cher. Indre. Berry.

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