Our food list :

France. Auvergne-Rhône-Alpes. Ardèche. Vivarais. Provence-Alpes-Côte d’Azur. Bouches-du-Rhône.

Cheese made in a stoneware jar from leftover goat or sheep tomme, mixed with marc brandy, olive oil and white wine, all seasoned with aromatics (garlic, spices, aromatic herbs, onion, pepper, , etc).

Comes in the form of a spreadable paste on bread or potatoes.

Ripening : 2 months.

France. Hauts-de-France. Pas de Calais. Avesnes.

Soft-ripened cheese made from cow's milk with a washed rind flavored with cloves, tarragon, parsley, and pepper, sometimes coated with paprika or annatto, then hand-shaped into a cone.

Ripening : 3 months.

France. Hauts-de-France. Pas de Calais. Avesnes.

Soft-ripened cheese made from cow's milk with a washed rind flavored with tarragon, parsley, and pepper, then hand-shaped into a cone.

Ripening : 3 to 6 weeks.

France.

Fresh pasteurized cow's milk cheese flavored with garlic and herbs.

France. Occitania. Tarn.

Soft-ripened cheese made from raw goat's milk garnished with a sprig of rosemary.

Netherlands. North Holland.

Pressed and uncooked cheese made from pasteurized goat’s milk with waxed rind.

Ripening : 6 to 9 months.

France. Nouvelle-Aquitaine. Dordogne (Périgord).

Pressed and uncooked cheese made from whole pasteurized sheep's milk with a natural rind.

Ripening : 3 months.

France. Auvergne-Rhône-Alpes. Bourgogne-Franche-Comté. Bresse.

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

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

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

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

Brie cut in half then topped with a preparation made from black truffle and mascarpone.

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

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

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

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

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

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

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

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

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

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

France. Bourgogne-Franche-Comté. Côte d'Or. Saône-et-Loire. Grand Est. Aube. Île-de-France. Seine-et-Marne.

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

Ripening : minimum 5 days for small formats, 8 days for others.

France. Corsica.

Soft-ripened cheese made from raw sheep's milk with a natural rind coated with aromatic herbs, juniper berries, and small chili peppers.

Ripening : 1 to 3 months.

France. Auvergne-Rhône-Alpes. Loire. (Forez).

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

France. Corsica.

Sheep’s milk cheese made from a combination of milk and whey.

France. Corsica.

Sheep’s milk cheese made from a combination of milk and whey.

Ripening : 21 days to 4 months maximum.

France. Corsica.

Sheep’s milk cheese made from a combination of milk and whey.

Ripening : 4 months minimum.

Netherlands. South Holland.

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

Ripening : over 24 months.