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This cheese from upper Savoie is made exclusively from unpasteurised cow’s milk. Abondance is appreciated for its moist rind and fruity taste.

This cheese made with cow’s milk from the Massif Central is blue-veined cheese that will appeal to cheese lovers with a taste for a strong flavour. It has a crumbly texture yet is buttery and spreadable.

A cheese made with unpasteurised milk from Auvergne where it is matured for 3 to 7 months. With its crumbly texture and pronounced taste, it’s a cheese of character.

Jura farmers kept the curds in a vat and covered them with a layer of soot, collected by scraping the sides of the cauldron with the hand. A soft and tender cheese !

This famous cheese from unpasteurised whole milk is made from the second milking of the cows. Legends has it that it was sometimes concealed by Savoie partisans who enjoyed its delicious creaminess.

Comté is the pride of Franche-Comté farmers. It needs 450 litres of milk to make a single cheese. Enjoy this cooked pressed cheese and its fruity taste with a good french baguette !

Also called «Boule de Lille», this marvel from the north of France was General de Gaulle’s favourite cheese. It owes its name to its presumed inventors, Sirs Lamy and Molette! It has a crunchy texture and a surprising orange colour.

Nicknamed «Prince of the Gruyères», this cheese feels firm when you bite it, and then melts on your tongue, releasing multiple delicous floral aromas.

This soft cheese made from whole unpasteurised cow’s milk is a must on cheese boards. Taste it in its royal version with black truffles, and yes, we do it ourselves !

Gouda with black truffles has a characteristic thin, lumpy rind with a chestnutty look and is pale yellow inside studded with pieces of truffle.

This rustic Auvergne cheese was Louis XV’s favourite. Its irregular rind has a characteristic earthy aroma and it has a soft, creamy texture.

Thin and soft pink rind, with a soft and creamy texture near the rind and a firmer texture in the centre. Its taste is mild, buttery and very aromatic.

Tomme, a rustic country cheese, is the oldest Savoie cheese made with cow’s milk, recognised for its supple, dense texture.

Soft and firm texture, with a milky white colour and a special rind made by Geotrichum. Its taste is strong but mild, never spicy.

Straw-coloured cheese, soft and slightly veined in the red version, while the black version is harder and more grainy. Its taste is strong but mild, never spicy.

A special paring device called a «girolle» is used to form rosettes that are highly characteristic of the cheese made with unpasteurised milk from Jura Bernois.

Made in two Abbeys, this soft cheese is rubbed with walnut liqueur giving it a unique taste. We especially like this one!