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...
The name comes from the production area that includes two neighbouring provinces of the Pyrenees region: the mountainous Ossau Valley and Iraty, a forest area. There are three kinds of Ossau Iraty: the farmer one, the dairy one and the...
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....
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...
Le Manchego 12 Mois
The manchego is a semi hard cheese made with ewe' s milk from Spain in La Mancha area. It weight around 4 kg and it refines between 60 days to 2 years. The one we suggest in our sho is...
Le Perail des Cabasses
In 1981 le Petit Agour appeared, when Jean Etxeleku reunited 50 shepherds and asked them to collaborate with him. Only 25 of them accepted to supply him with milk and waited until the cheese was sold to be refunded. Today,...
Le Brin d'Amour
The cheese is covered with an aromatic coating of rosemary, fennel seeds, juniper berries, and the occasional bird's eye chilli during the making process. It has a sour, citrusy taste and feels a bit mild in the mouth. With age,...
Le Cabasses de Millau
Cabasses de Millau is a semi hard cheese made with ewe milk cheese. The weight is around 650 g per piece. Made in Aveyron in Midi Pyrennées, the cheese has a rich typicity from this terroir. The texture is dense...
La Tomme Brulee
The Tomme brulee is a ewe's milk, semi hard uncooked and pressed cheese. The texture is firm and dense without holes an the rind is brown after being burnt to give the smoky typicity to the cheese.The cheese weight around...
La Tomme de Laruns
Native from the Pyrenees Mountains in the Southwest of France, this cheese is part of the French shepherd heritage.The Tomme de Laruns has a smoky, sweet with a nutty hint which gets more intense at times. Cherry's Jam makes the...
La fromagerie artisanale de Ris, recovered by Patrick Gevolde in 2000, exists since the 50’s. After 25 years working for other companies, he decided to set up his own and started producing Ewe milk cheeses. Only in 2015 did he...
Ardi Gasna, a raw milk hard cheese with washed rind is a cheese with a very refined taste. If topped or paired with jam as dessert tastes delectable.The orange-yellow rind and firm, supple pate of the Ardi Gasna would work...
Le Bleu de Severac
From the south-central region of France, the Bleu de Severac cheese is made following traditional recipes from Averyonnais Farmers.Creamy, tangy, and sublime taste, similar to a delicious peppery blue cheese. It tastes perfectly with a Chardonnay wine.Raw Milk,