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Delice du Maquis
Raw Milk,
$28.00
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La Tete de Moine
The Bellelay cheese made by the monks since the 10th century is especially known thanks to the Girolle a Tete de Moine, a utensil used to make the tete de moine flowers. This utensil was created, according to legend, by...
$11.00
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L'Epoisses Fermier
Raymond, Jean and now Olivier keep valuing the tradition of the manufacture of the washed ring since 1920. This Burgundian cheese factory is now trying to expand and modernise the business while they maintain the heritage of this expertise. AOP...
$33.00
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Le Bleu d'Auvergne
Bleu d'Auvergne takes its name from its region of origin in south-central France. A farmer of the region had the idea of taking the blue mold from rye bread and adding it to milk to create a new unique cheeseBleu...
$8.00
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Le Reblochon Fermier
Joseph Paccard is a man who forged his business around maturation room in the middle of the Aravis massif in the Savoy region and particularly in Manigod. In fact, Paccard is not just one man but also 12 other farmers...
$34.00
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Le Sainte Maure de Touraine
For more than 60 years, the company, P. Jacquin &fils, has been perpetuating the heritage and expertise of the manufacturer of many goat milk cheeses in the Loire valley. Their specificity is to mix quality, innovation, modernity and tradition.La Sainte...
$26.00
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Le Comte 18 Months
Made in the Doubs, Ain and Jura region with 95 % of Montbeliarde cow, the comte cheese is the most famous cheese in France. Our Comte are mainly from Marcel Petite and Rivoire et Jaquemin company.Its rind is thin, dry...
$9.50
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Le Brillat Savarin
Created in 1969 by the parents of the actual leader, Delin, the company started collecting the milk from different farmers around Burgundy. Since 1980, to our delight, the Delin family, started to create triple cream cheese. The main part of...
$19.00
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Le Bleu du Vercors
The story says that this cheese's taste is influenced by the violet flower that grows on the mountains and that cows eat during spring and summertime. Bleu/green moldy veins throughout its ivory colored and creamy body. Its texture is relatively...
$8.40
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Le Fougerus
For 3 generations, the Rouzaire family has been collecting the milk daily to make their cheeses. Passionate, they use a unique expertise and produce the cheeses in a traditional way in the heart of the Seine et Marne region.Created in...
$40.95
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Gouda Etuve 24 Months - Fermier
Made in the Doubs, Ain and Jura region with 95 % of Montbeliarde cow, the Comte cheese is the most famous cheese in France.The rind is dry, thin and brown. The paste is yellow with some tyrosine (amino acid) cristals....
$9.00
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Le Saint Felicien
Richer, bigger and creamier than its cousin the Saint Marcellin, le Saint Felicien was before made with goat milk. Refined for a minimum of 10 days, le Saint Felicien has a natural beige rind, supple and wrinkled. The paste is...
$19.00
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Le Petit Pont l'Eveque Pays d'Auge
Pont l'eveque got its name from a city between Deauville and Lisieux in Normandie. The square shape cow's milk weigh around 400g. It has a slightly rose-orange colour because the maker used to wash a bit the rind.From monastic origin...
$27.30
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Le Cabri D Ici
Made in vendee is a natural rind sprinkle with ash. The small puck (palet) weigh around 160g and has different texture : from chalky, mousse to creamy.This goat is one of the last productions from the Beillevaire's workshop. Le Cabri...
$13.65
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La Tomme 7 Fleurs
Produced in the Ardeche mountains, la tomme 7 fleurs is a cow' s milk, semi hard, uncooked, pressed cheese surrounded by roses, corn flowers and 5 others edibles flowers. It weigh around 6kg and measure around 25 cm in diameter...
$10.00
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Le Rouleau Provence
The small log rouleau de Provence is a typical goat cheese made by only few producers and it is recognizable by the leaf of thyme on its top.When you eat some Rouleau de Provence you have all the flavours of...
$11.55
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Le Pont d Yeu
This little log is made with some goat's milk in Vend?e. The goat has a natural rind sprinkled with ash. It measure around 10 cm and weigh around 150g . The original creamy and onctuous texture is quite simlar to...
$14.70
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Le Roquefort Tradition
Since 4 generations, Janier establishment maturate and suggest some farmer and artisanal cheeses from all over the world to his customers. The main word is the nature respect and take care f the cheeses when the product ask for some...
$11.00
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La Bonde de Gatine
This farm cheese from the Gatinais region in Burgundy is made with alpine goat milk. It is refined for a minimum of one month and can be matured for 10 weeks.The rind is covered with ash and its texture is...
$22.05
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Le Manchego a la Truffe
The manchego is a semi-hard cheese made with ewe?s milk from Spain in La Mancha area. It weighs around 4 kg and it refines between 60 days to 2 years. The one we suggest in our shop is 12 months...
$11.55
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Le Bethmale de Vache
This cheese takes its name from the from the famous Calisson candy in Aix en Provence because of its shape.From south west of France, the Bethmale is not that famous very famous outside the borders of its home region. It...
$7.35
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Le Saint Marcellin
Contrary to its cousin le Saint Felicien, le Saint Marcellin is smaller and less creamy because the producers don?t add the milky cream in this cheese. Our Saint Marcelin, as well as our Saint Felicien, comes from the company La...
$12.60
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Le Rocamadour
Rocamadour is a kind of 'Cabecous Cheese'. From the Perigord in the south-west region of France. Typically matured for 12 - 15 days it may be ripened for several months to achieve a stronger taste.Creamy, ivory skin, Rocamadour Cheese has...
$5.00
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L'Abbaye de Tamie
Abbaye de Tamie cheese came from the French Alps and is produced exclusively by the monks of Tami? Abbey since the 12th century.Abbaye de Tame cheese is a washed rind cheese with a soft and melting center. The taste is...
$12.00

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