Our food list :

France.

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

France. Grand Est. Meurthe-et-Moselle. Meuse. Moselle. Vosges.

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

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

Fresh cheese made from pasteurized goat’s milk covered with a blend of fresh herbs, peppercorns, and juniper berries.

France. Bourgogne-Franche-Comté. Normandy. Seine-Maritime.

Fresh cheese made from pasteurized cow’s milk.

Ireland. Tipperary.

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

Italy. Cuneo. Castelmagno, Pradleves and Monterosso Grana.

Pressed and cooked cheese made from whole buffalo’s milk with a washed rind, sometimes, a small amount of sheep's or goat's milk may be added.

Ripening : 2 to 5 months.

Italy. Lombardy. Piedmont.

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

Ripening : 3 months.

United States. Wisconsin.

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

Ripening : 3 months.

France. Nouvelle-Aquitaine. Poitou-Charentes.

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

Switzerland. Saint-Gall.

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

Ripening : 8 to 12 months.

France. Auvergne-Rhône-Alpes. Isère.

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

Ripening : 2 months.

France. Grand est. Aube.

Soft-ripened cheese made from whole cow’s milk with a bloomy rind.

United States. Ohio.

Soft-ripened cheese made from raw cow's milk cheese with an orange-colored washed-rind.

Ripening : 2 months.

France. Bourgogne-Franche-Comté.

Produced in Allier, Loire, Rhone and Saone-et-Loire.

Soft-ripened unpasteurized goat's milk cheese with a mouldy rind.

France. Nouvelle-Aquitaine. Dordogne (Périgord).

Soft-ripened cheese made from pasteurized cow's milk with a orange-colored washed rind.

Fresh cheese made from pasteurized goat’s milk.

France. Centre-Val de Loire. Loiret.

Soft-ripened cheese made from whole cow’s milk with a natural rind.

Ripening : 3 weeks.

United Kingdom (Cheddar, Somerset).

Pressed and uncooked cheese made from cow's milk.

The packaging usually specifies the intensity of the cheese (mild, medium, strong, extra-strong, , etc) and sometimes the maturation (young, matured, old, vintage, , etc).

Ripening : 3 to 24 months.

Canada. United States.

Cheddar-type cow's milk cheese curds.

United Kingdom.

Pressed and uncooked cheese made from cow's milk.