Ventadour truffle: The Ventadour truffle is a goat cheese originating from the town of Moustier-Ventadour and the […]
French cheeses
Ovaly
Ovalie: "Ovalie" is a trademark for a cheese belonging to Philippe and Bruno Revel, breeders in Bourgeade, commune […]
Saint-Félicien
Saint-Félicien: Saint-Félicien is a French cheese from Dauphiné. It is a close cousin of another Dauphinois cheese, Saint-Marcellin. […]
Well no
Banon: Banon is a small French goat's cheese made from old recipes from farms in the Alpes-de-Haute-Provence. Her name […]
Greuil
Greuil: Greuil (or greuilh) is a cheese made by reheating whey (whey) after making […]
Gaztanbera
Gaztanbera: Gaztanbera (“fresh cheese”, in French; requesón, in Spanish) is a cheese from the Basque Country, […]
Littered
Jonchée: Jonchée is a fresh cheese from Charente-Maritime. Made from curds of […]
Curd
Curd: Curd is curdled milk produced by the action of enzymes of animal or vegetable origin (and not by fermentation), […]
Little Swiss
Petit-suisse: Petit-suisse is a fresh French cheese from Normandy. It is a fresh, unsalted cheese of […]
Ardi Gasna
Ardi-Gasna: “Ardi-Gasna” is a registered trademark belonging to the French cheese company Agour Gasnategia located in […]
Figou
Figou: Figou is the trademark of a farmer's cheese made from raw goat's milk made in Limousin. […]
Cat tooth
Dent du chat: The dent du Chat is a fine and fruity Savoyard cheese is a cooked pressed cheese […]
coucouron
Coucouron: Le Coucouron is a commercial brand affixed to a series of pasteurized dairy cheeses manufactured by Les Fromageries […]
Puppy Biloute
T'Chiot Biloute: T'Chiot Biloute is a commercial brand affixed to two types of raw milk farm cheeses from […]
Wissant shortbread
Sablé de Wissant: Sablé de Wissant is a cheese made from unpasteurized cow's milk, non-pressed […]
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. […]
Causses blue
Bleu des Causses: Bleu des Causses (formerly Bleu de l'Aveyron) is an appellation of origin designating a French cheese […]
Aligot
Aligot: Aligot is a traditional rural culinary specialty of the Aubrac region (Aveyron, Cantal and Lozère), region of Center of France, in […]
Ossau-iraty: History - Production and generalities
History of Ossau-Iraty cheese Prehistory and Antiquity: Ossau-Iraty cheese has its origins in pastoral and cheese-making traditions […]
Ossau Iraty
Ossau-iraty: “Ossau-iraty” is an appellation of origin designating a French pressed cheese made from sheep's milk […]
U Pecurinu
U Pecurinu: The milk to make Corsican cheese U Pecurinu comes from sheep reared in the plains of […]
U Bel Fiuritu
U Bel Fiuritu: U Bel Fiuritu is a soft and tender Corsican sheep cheese from Haute-Corse. L'U Bel […]
Tomme from Corsica
Tomme de Corse: Tomme de Corse is a hard and grainy sheep's cheese, pressed but […]
Rustinu
Rustinu: Rustinu is a brand of Haute-Corse tomme made from sheep's milk. It is farm-made. This […]
Septmoncel blue
Bleu de Septmoncel: See Bleu de Gex…. Hello, You must be a subscriber to read the rest of this article, […]
Gex blue
Bleu de Gex: Bleu de Gex Haut-Jura or Bleu de Septmoncel is a cow’s milk cheese […]
Rigotte of Condrieu
Rigotte de Condrieu: Rigotte de Condrieu is a French cheese appellation from the terroir of the Pilat massif, […]
Avesnes dumpling
Boulette d'Avesnes: Boulette d'Avesnes is an appellation of origin designating a French cheese from the Pays Avesnois in the […]
Old Lille
Vieux-Lille: Vieux-Lille cheese is actually a maroilles paste. Twice salted, rindless, grayish in color to […]
Gaperon
Gaperon: Gaperon is a French cheese from the Limagne plain in Lower Auvergne. It is made in […]