Corsica: “Corsica” is a trade mark of the agri-food sector belonging to the Lactalis group and designating an industrial cheese […]
French cheeses
Brindamour
Brindamour: Brindamour (or brin d'amore) is a recently created sheep's cheese from the 1950s, with a soft paste […]
Asco
Asco: Asco cheese is a French cheese, produced in Corsica in the tourist region of Asco, one of the […]
In Casinca
In Casinca: A Casinca is a goat's cheese, typical of the Penta-di-Casinca region, in Corsica where the […]
Roll
Rotolo: Rotolo (U Rotolu in Corsica) is a Corsican farmer's cheese made from raw sheep's milk, with a paste […]
Filetta
A Filetta: “A Filetta” is a trademark affixed to a series of Corsican milk cheeses […]
U Muntagnolu
U Muntagnolu: “U Muntagnolu” is a trademark of industrial soft cheese with washed rind […]
deer
Venaco: "Venaco" is a French cheese appellation, produced in Corsica. It takes its name from its place of birth, […]
niolo
Niolo: Niolo (Corsican name Niulincu) is a Corsican cheese, produced exclusively in the Niolo region, which […]
Casgiu merzu
Casgiu merzu: Casgiu merzu (also called casgiu marzu or casu marzu) is a Corsican cheese preparation. It's a […]
Calinzanincu
Calinzanincu: Calinzanincu is a soft washed rind cheese made by Corsican producers in the area […]
Bastilicacciu
Bastilicacciu: Bastilicacciu (or bastelicacciu) is a soft cheese with a natural rind made by Corsican producers […]
Sartinesu
Sartinesu: Sartinesu (French in Sartenais) is a name in the Corsican language of a cheese designating a product of great […]
Vercors-Sassenage blue
Bleu du Vercors-Sassenage: Bleu du Vercors-Sassenage (formerly Bleu du Vercors or Bleu de Sassenage), is a cheese […]
Rove bush
Brousse du Rove: Brousse du Rove is a goat's cheese, originating from the commune of Rove, in […]
Serac
Sérac: Sérac or serra (in German: Ziger) is a compact and lean fresh white cheese made from […]
Bush
Brousse: The term "Brousse" is the French name of the Provençal brossa (according to the classic standard of Occitan), or […]
cabrettu
Cabrettu: Cabrettu is a Corsican cheese made from raw milk from milk kid. This cheese […]
Aubrac
Aubrac: Aubrac is a high volcanic and granite plateau located in the center-south of the Massif Central and on the borders of three […]
Saint-Nectaire
Saint-Nectaire: Saint-Nectaire is a cheese from Auvergne, made in the micro-region of the Monts Dore, a country straddling the departments […]
Fourme d'Asco
Fourme d'Asco: Fourme d'Asco is a French cheese, produced in Corsica in the tourist region of Asco, […]
Fourme de Rochefort-Montagne
Fourme de Rochefort-Montagne: Fourme de Rochefort-Montagne is an appellation of origin designating a French cheese made from raw milk […]
Fourme
Fourme: “Fourme” is a French name of an Occitan term used to designate cheeses for laying down […]
Tomme from the Pyrenees
Tomme des Pyrénées: Tomme des Pyrénées is a name protected by Protected Geographical Indication (PGI) designating a cheese […]
Tomme d'Arles
Tomme d'Arles: Tomme d'Arles is a French cheese, a specialty of the Camargue. It has been manufactured since 1923. Manufacturing […]
Tomme from Provence
Tomme de Provence: Tomme de Provence, also called old-fashioned tomme, is a soft French cheese […]
Laguiole - History and generalities - Manufacturing and production of Laguiole
History of Laguiole cheese: A very old cheese-making tradition has been attested since Antiquity in the region. Around 78 after […]
Cantal
Cantal: Cantal (or fourme de cantal) is an uncooked pressed cheese from France, originating in the Massif […]
Laguiole
Laguiole: Laguiole, sometimes called fourme de Laguiole, is a raw cow's milk cheese from the region of […]
Salers
Salers: Salers is a French raw uncooked pressed cow's milk cheese from the […]