Pélardon cheese trade: In a commercial context, the Pélardon appellation has been protected by an AOC since 2000 and, […]
French cheeses
Pelardon
Pélardon: "Pélardon" is an appellation of origin designating a very small cheese made from raw goat's milk […]
Confit d'Époisses
Confit d'Époisses: Confit d'Époisses is a strong cheese, a cheese specialty from Burgundy made from Époisses cheese […]
Macerated bosson
Macerated bosson: Macerated bosson is a strong cheese produced in the departments of Bouches-du-Rhône and Ardèche. Origin […]
Crottin de Chavignol - Appellation and production area
Crottin de Chavignol obtains the AOC by the decree of February 13, 1976 published in the official journal of the Republic […]
Crottin de Chavignol
Crottin de Chavignol: Crottin de Chavignol is a French goat cheese originating from the Berry village of Chavignol […]
Strong cheese from Croix-Rousse
Strong cheese from the Croix-Rousse: The strong cheese from the Croix-Rousse is a strong cheese, originating from Lyon […]
Trace
Tracle: Tracle or Tracle du Bugey is a strong cheese produced in the departments of Ain and […]
Fudge
Foudjou: Foudjou is a strong cheese made in the departments of Drôme and Ardèche. The Foudjou […]
Rotten bressan
Rotten Bressan: Rotten Bressan is a strong cheese produced in the department of Ain, in Bresse. He is […]
Fort of Bethune
Fort de Béthune: Fort de Béthune is a strong cheese made in the region of Béthune, a town in […]
Coussignous
Coussignous: Coussignous is a strong cheese, originating from the Var department. This cheese preparation is characterized by its […]
Tomme forte from Savoy
Tomme forte de Savoie: Tomme forte de Savoie originates from the high valleys of Savoy. This cheese preparation is made […]
Sealing
Cachat: The (or the) cachat (or cacha) is a traditional cheese preparation originating from the Comtat Venaissin, made in the Piedmont […]
Rebarba
Rebarba: La rebarba (Languedoc term sometimes spelled “rebarbe” or “rhubarbe” in French texts) […]
Sarasson
Sarasson: Sarasson is a cheese preparation, made from buttermilk, which takes on the appearance of beaten fromage blanc. […]
Cachaille
Cachaille: Cachaille (or cassaille) is a strong cheese, originating from the south-east of France and more specifically […]
Fourmagee
Fourmagée: Fourmagée is a strong cheese originating and produced in Perche Ornais. It is made from […]
bouine
Bouine: Bouine is a strong cheese originating from Sarthe, consisting exclusively (most often) of goat cheese […]
husks
Brous: Brous: Brous (or cachetti) is a cheese preparation typical of the Alpes-Maritimes and Var departments. […]
miromando
Miromando: Miromando is a strong cheese, originally from the Ardèche, made in the mountains of Vivarais and Boutières. […]
Petafine
Pétafine: Pétafine is a strong cheese, originally from Dauphiné, made in the departments of Drôme and […]
Picodon
Picodon: 'Picodon' is the designation of origin of a soft cheese made from raw goat's milk and […]
Ricotta with pebbles
Ricotta with pebbles: Ricotta with pebbles is a cheese resulting from the process used in Corsica to boil the annealing […]
Canute brain
Brain of canut: The brain of canut (also called classeret or tomme daubée, or even sarasson), is a specialty […]
Strong cheese
Strong cheese: “Strong cheese” is a generic term designating a mixture of cheese, alcohols (very numerous, but white wine […]
Corsican pot
Pôt Corse: Pôt Corse is a strong cheese paste made from sheep's milk, type A Filetta, and matured […]
Pecurinu
Pecurinu: Pecurinu (or “U pecurinu”) is a hard cooked Corsican cheese prepared with sheep's milk and […]
Fium'Orbu
Fium'Orbu: U Fium'Orbu (or U Fium'Orbo) is a soft Corsican cheese with a washed rind. His name comes from […]
Corsica
Corsica: “Corsica” is a trade mark of the agri-food sector belonging to the Lactalis group and designating an industrial cheese […]