Tasting the AOP Bleu d'Auvergne is the promise of an intense moment with a cheese of character and authenticity.
Brézain is a raclette cheese smoked over a wood fire, very fragrant, we recommend you taste it with its rind!
Specify if you wish to receive it cut in quarters or halves.
Cantal cheese, also known as "Fourme du Cantal", takes its name from the mountainous massif that surrounds the region.
It is a tasty cheese that can be eaten with acacia honey and a good country bread.
Made from raw cow's milk.
Out of stock
-15%
Chabichou cheese is a pure goat cheese with a strong taste of the land.
Made from raw goat's milk.
Fourme of Ambert is the mildest of the blue cheeses, the paste of this cheese is fatty and fruity.
Made from pasteurised cow's milk.
This goat cheese with Espelette pepper will seduce you first of all by its color with its small Espelette dots and will finish convincing you by its aromas.
Goat cheese with rosemary, melting and delicately scented.
Out of stock
Our goat log has a melting pastry and a crunchy crust, a frank taste of goat but still keeps a good acidic freshness in the heart.
Inspired by walks in the garrigue, our tomme à Lulu is coated with basil and pink berries.
This little goat's milk tomme brings you the freshness of the undergrowth, with floral and fruity notes.
Mothais-feuille is a goat cheese that is creamy and mild.
Made from raw goat's milk.
Tomme de Montagne is made in small quantities and is soft in the mouth.
Made from raw cow's milk.
Rochebaron is a blue-veined cheese made from pasteurized cow's milk and covered with vegetable charcoal.it is an Auvergnat cheese from the village of Beauzac,it is matured for 6 to 8 weeks.rochebaron resembles a reblochon but slightly blue,very unctuous,soft and lends itself very well to cooking.
The truffle is a farm cheese made from raw cow's milk with truffles, made by our producer of farm reblochon.
Out of stock
It is made in a copper cauldron and matured in a cold cellar, giving it a longer shelf life and a taste of yesteryear and the land.
Cheese made from sheep's milk.
-10%
It is made in a copper cauldron and matured in a cold cellar, giving it a longer shelf life and a taste of yesteryear and the land.
Cheese made from sheep's milk.
The Tomme de Montagne is made in small quantities and is soft in the mouth.
It is made from raw cow's milk.
A half goat and half sheep tomme made from a mixture of milk that gives it its unique taste.
Cheese made from pasteurised goat's and sheep's milk.
Refrigerated transport between 0 and 4 degrees
Recycled packages
Free shipping on orders over €75 in France and over €150 in Belgium and Spain
