Savaron: Savaron is an uncooked pressed cow's milk cheese with a washed rind, made in […]
Auvergne cheeses
Fresh Tomme cheese from Aubrac
Tomme Fraiche de l'Aubrac: Tomme Fraiche de l'Aubrac or Tomme Fraiche, is a cheese appellation from the Aubrac plateau […]
Pavin
Pavin: Pavin is a cheese made in Auvergne, Auvergne-Rhône-Alpes region, with cow's milk and which belongs to […]
Fouchtra
Fouchtra: Goat cheese Fouchtra comes from Cantal near Aurillac and comes in the form of a tomme […]
Peril
Pérail: Pérail (French spelling of perál or peralh, Languedoc term for fresh cheese) is a French cheese appellation of […]
Murolait
Murolait: Murolait is the central part extracted from Murol cheese shaped into a truncated cone and coated with […]
Murol
Murol: Murol cheese takes its name from the town of Murol (Puy-de-Dôme), where the cheese was born. It's a […]
Saingorlon
Saingorlon: Saingorlon is a French cheese made from pasteurized cow's milk, with blue veins made in dairies […]
Bresse Blue
Bresse Bleu: Bresse Bleu (also called Bleu de Bresse) is a French cheese made from pasteurized cow's milk, […]
Blue Auvergne
Bleu d'Auvergne: Bleu d'Auvergne is an appellation of origin designating a French cheese made from cow's milk from the Massif Central. […]
Aligot
Aligot: Aligot is a traditional rural culinary specialty of the Aubrac region (Aveyron, Cantal and Lozère), region of Center of France, in […]
Cantal
Cantal: Cantal (or fourme de cantal) is an uncooked pressed cheese from France, originating in the Massif […]
Velay
Velay: Velay is an uncooked pressed cow's milk cheese, exclusively farmhouse, made in the […]
Fourme d'Ambert
Fourme d'Ambert: Fourme d'Ambert is a French cheese from the Auvergne region (but also from the […]