La Fourme de Rochefort


In stock

✓ Tasted and approved | ✓ Secure paiement

Our Specialists’ Opinion

Fourme de Rochefort is a cheese made from raw cow’s milk and whole milk. Its paste is pressed and not cooked. Its rind is flowered. After a maturing period of 45 to 60 days, Fourme de Rochefort will reveal all its flavours and its lovely crust.


Raw Milk – Cow – For five generations, JANIER has been offering farm and artisanal products, mostly made from raw milk, of French origin. The JANIER range includes nearly 180 references covering traditional cattle, sheep and goat products, as well as buffalo milk.

Lait de Vache - Cow Milk

Pate Pressee Cuite - Pressed Cooked