Laguiole (prononounced layole), sometimes called Tome de Laguiole, is a French cheese from the plateau of Aubrac, situated at between 800 – 1500m, in the region of Aveyron in the southern part of France. It takes its name from the little village Laguiole and has been protected under the French Appellation d’Origine Contrôlée (AOC) since [...]
Crottin de Chavignol is the most famous goat cheese of the many varieties produced in the Loire Valley. This cheese is the claim to fame for the village of Chavignol, France, which has only two hundred inhabitants.
The small cylindrical goat cheese from the area around Chavignol has been produced since the 16th century, but it [...]
Chabichou (also known as Chabichou du Poitou) is a traditional soft, unpasteurized, natural-rind French goat cheese (or Chèvre) with a firm and creamy texture.
The legend of Chabichou goes back to 732, at the time of the defeat of the Saracens in the area, in the 8th century, after the Battle of Poitiers. Many of them [...]
Roquefort, sometimes spelled Rochefort in English, is a sheep milk blue cheese from the south of France, and together with Bleu d’Auvergne, Stilton and Gorgonzola is one of the world’s best-known blue cheeses. Though similar cheeses are produced elsewhere, European cheese law dictates that only those cheeses aged in the natural Combalou caves of Roquefort-sur-Soulzon [...]
Camembert is a soft, creamy French cheese. It was first made in the late 18th century in Normandy in northern France.
Camembert is made from unpasteurised cows’ milk, and is ripened by the moulds Penicillium candidum and Penicillium camemberti for at least three weeks. It is produced in small rounds, about 350 grams (around 12 oz) [...]
Abbaye de Belloc is a French, traditional farmhouse, hard cheese from the Pays Basque region, made from unpasteurized sheep milk. The cheese was first made by the Benedictine monks of the Abbaye de Notre-Dame de Belloc from milk from the local flocks of sheep. Abbaye de Belloc is made in a 5 kg fat [...]
Abbaye de Tamié is a soft cheese made from unpasteurised cow’s milk, similar in style to Reblochon and produced exclusively by the monks of Tamié Abbey, near to Albertville in the Savoie département, in the French Alps.
Tamié is pressed and molded in the form of a flat wheel of cheese with slightly convex edge. It [...]
Bleu de Bresse is a blue cheese that was first made in the Bresse area of France following World War II. Made from whole milk, it has a firm, edible coating which is characteristically white in color and has an aroma of mushrooms. Its creamy interior, similar in texture to Brie, contains patches of [...]
Boursin is a brand of Gournay cheese. It is a soft creamy cheese available in a variety of flavours. Its flavor and texture is somewhat similar to cream cheese.Boursin cheese was first produced in 1957 by Fran̤ois Boursin in Normandy. Boursin is a trademark РBoursin cheese was at one time produced exclusively [...]
Brillat-Savarin is a soft, white-crusted cow’s milk cheese with at least 75% fat in dry matter (roughly 40% overall), named after the 18th century French gourmet and political figure Jean Anthelme Brillat-Savarin. The cheese was created in the 1930s by cheese-maker Henri Androuet.
Brillat-Savarin is produced all year round, mainly in Normandy. It comes in [...]