Our food list :

Netherlands.

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

Netherlands.

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

Ripening : 3 to 4 months.

Switzerland.

Also produced in Germany, Austria, Denmark, USA, Finland, France, Ireland and Netherlands.

Cooked pressed cow’s milk cheese

France. Bourgogne-Franche-Comté.

Soft-ripened cheese made from raw cow's milk with a marc de Bourgogne washed rind.

Spain. Asturias.

Blue cheese made from pasteurized cow's milk.

Ripening : 4 to 8 weeks.

Spain. Basque Country.

Smoked, pressed, uncooked raw sheep's milk cheese.

Ripening : 3 months minimum.

United States. New York.

Blue cheese made from pasteurized sheep's milk.

Ripening : 2 to 4 months.

Netherlands. Friesland.

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

Ripening : 12 months.

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

Pressed and uncooked cheese made from cow's milk colored with annatto.

Ripening : over 24 months.

United Kingdom. Devon.

Pressed and uncooked cheese made from cow's milk cheese coated in butter or lard and wrapped in an additional layer of cloth.

Ripening : 18 months.

United States. California.

Pressed and uncooked cheese made from raw sheep's milk with a washed rind with an orange color.

Ripening : 3 to 4 months.

Greece.

Sheep's milk cheese curdled in brine.

France. Centre-Val de Loire. Eure et Loir. Soft-ripened cow's milk cheese with a bloomy rind.

United States. California.

Pressed and uncooked cheese made from raw cow's milk with a natural rind, straw-yellow in color and wrapped in cloth.

Ripening : 18 to 30 months.

France. Corsica.

Soft-ripened cheese made from sheep's milk with a washed rind.

Ripening : 3 to 5 months.

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

Soft-ripened cheese made from pasteurized cow's milk with a salted water washed rind and colored with annatto.

Ripening : 4 to 6 weeks.

Italy. Aosta Valley.

Pressed and uncooked cheese made from raw cow’s milk with a natural tan to orange-brown colored rind.

Ripening : 2 months.

Switzerland. Saint-Gall.

Soft-ripened cheese made from raw cow's milk cheese with a white wine washed rind.

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

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

Ripening : 3 to 6 weeks.

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

Soft blue cheese made from cow's milk.

Ripening : 28 days minimum.

France. Auvergne-Rhône-Alpes. Loire. Montbrison.

Soft blue cheese made from cow's milk.

Ripening : 1 to 3 months.

United States. Indiana.

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

Ripening : 1 to 3 months.

France.

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

France. Auvergne-Rhône-Alpes. Ain. Haute-Savoie. Isère. Savoie. Bourgogne-Franche-Comté. Côte-d’Or. Doubs. Haute-Saône. Jura. Saône-et-Loire. Territoire de Belfort. Grand Est. Haute-Marne. Vosges.

Hard cheese made from raw cow's milk with holes ranging from pea to cherry size

Ripening : 4 months minimum.