Romantine is made with some raw goat's milk cheese. It has a natural rind and is usually really creamy. The product is milky, a bit lactic and sour sometimes with some buttery notes. Ideal on a slice of toasted bread.Similar...
Le Cœur de Chevre
This heart shape cheese is made in Deux Sevres from where it get all its rusticity. Laying on a chestnut leaf the coeur de chevre has a fluffy and pleated natural rind, it is slightly creamy under the rind. The...
Made in PACA region in France, Thymtamarre also called rovethym, represent well its region. Easy to recognise it by its navette shape and piece of thyme on the top, the goat it is infused with thyme before to be mold....
Le Chabichou du Poitou
Chabichou du Poitou is recongnizable by its truncated shape. The goat cheese from Poitou has a natural pleated rind slightly yellow. It weigh around 150g and Is quite firm in the center and creamy, runny in the border. The rind...
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...
Le Pont d Yeu
This little log is made with some goat's milk in Vendée. 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...
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...
Le Selles Sur Cher
Paul Georgelet has 40 years of experience as cheese maker. He is crafting higly artisanal products and is even growing his own barley and oat to feed his 500 goats.Around 250g the selles sur Cher is a raw goat milk...
Le Bouton de Culotte
Is the smallest french goat's milk cheese, the Shepherd made this cheese in a way that preserved all of its flavour even when dry.The goat cheese is usually appreciated young, it can also be refined to become harder and stronger...
Le Trefle du Perche
Le trefle du perche is a goat's cheese made in the Perche region (Orne, Eure et Loire, Loir et Cher, Sarthe). It has a natural and pleated rind sprikle with ash.The paste is white nd chalky. The weigh is around...
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.The Valencay...
Le Crottin de Chavignol
Our crottin de Chavignol comes from Romain Dubois's company. This cheese is the family's main specialty and Romain is the 5th generation of refiners. Know-how, tradition and authenticity are the bases of his work. Passed on from father to son,...
AOP in 2007, le Banon is easy to identify as it is wrapped in chestnut leaves, after having been soaked in wine brandy. This was made in order to conserve the cheese for a longer period, but also to serve...
Le Mothais sur Feuille
Pelardon is a generic term given to several varieties of the same type of cheese which come from different areas of the Languedoc region. The cheese is aged on a chesnut which helps to evacute moisture and give an extra...
The story began in the 19th century in Roquefort sur Soulzon, when Guillaume Coulet decided to create a wine cellar under his house and discovered a lot of cavities called the "fleurines" in the local hill. He realised it was...
Made with the same ewe breed (Lacaune) than the Roquefort, the Perail cheese stayed in the shadow of the blue veine cheese for a long time. It is only since a few decades that its notoriety increased. Thus, it is...
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...
La Fourme de Montbrison
Sauvain dairy situated in the middle of Mont Forez is a company of 20 passionate cheesemakers. They collaborate with 24 farmers to transmit the expertise of this cheese. Proud of this heritage, the employees perpetuate from generation to generation the...
La Tomme des Orrys
La Tomme des Orrys Cheese originated from the French Pyrenees Mountains traditionally made by farmers of the region.The white paste of the Tomme des Orrys cheese is soft and creamy and will provide a pleasant mouthfeel, that will best with...
Le Pouligny Saint Pierre
Easy to recognize the pouligny St Pierre with its pyramidal shape, this raw goat milk cheese weighting around 250g. The raw goat milk cheese Pouligny St Pierre has a beige- grey colour and wrinkled rind. The texture of the paste...
Came from the town of Berry in Pays de la Loire region in France.Delicate white and blue rind, with a delicate taste, will give an extra twist to your salad or your cheese platter. It will pair elegantly with a...
Le Cabecou du Tarn
From the organic agriculture, the cabecou du Tarn is a small goat cheese weigh around 60g. It Is made in the Tarn department between Albi and Castres. Also, Cabecou means little goat in the Oc dialect.The small raw goat's milk...