Tome des Bauges: Tome des Bauges is a French designation of origin cheese made from cow's milk, […]
French cheeses
White tomme
Tomme blanche: Tomme blanche is a fresh cheese made from a strainer made from […]
Tom de Savoie
Tomme de Savoie: “Tomme de Savoie” is the designation of origin of a cheese produced in France in the […]
Tome
Tomme: Tomme or tome is a mountain cheese, available in many varieties. Denominations: In the area […]
Abbey of Joie Notre-Dame
Abbaye la Joie Notre-Dame: The cheese from the Abbaye La Joie Notre-Dame is the hallmark of a pressed cheese […]
Little Billy
Petit Billy: "Petit Billy" is a French trademark of a series of industrial goat's milk cheeses belonging to the […]
Brouere
Brouère: Brouère is a soft cheese, made by the Hermitage cheese dairy in Bulgnéville (near Vittel, […]
Bibalakas
Bibalakas: The bibalakas (or bibeleskaes) is an Alsatian cheese preparation which is obtained by crushing white cheese made from whole milk […]
Bargkas
Bargkas: Bargkas (or Barikas, a word coming from Bergkäse meaning mountain cheese in Alsatian) is a paste cheese […]
Aiguille d'Orcières
Aiguille d'Orcières: Aiguille d'Orcières is a French cheese, made in the country of Champsaur, southern France (See Map […]
Saint Marcellin
Saint-Marcellin: Saint-Marcellin is a French cheese from Dauphiné. Its Protected Geographical Indication (PGI) dates from the end of 2013, […]
Chevret de Belley
Chevret de Belley: Chevret (also called Tomme de Belley) is a small cylindrical goat's cheese. […]
Chevret
Chevret: Chevret is a cheese from Franche-Comté (region in eastern France), with a soft paste and a […]
Charcennay
Charcennay: Charcennay is a Franc-Comtois cheese made from cow's milk. It is a tender, soft cheese whose […]
Mamiroll
Mamirolle: Mamirolle cheese is a Franche-Comté cheese made with pasteurized cow's milk. It is a hard cheese […]
Morbier
Morbier: "Morbier" is an appellation of origin designating a cheese made from raw cow's milk, made in the […]
Saint-Paulin
Saint-Paulin: Saint-Paulin (a place name in Brittany) is a semi-hard cheese, pressed and uncooked, with […]
Port Hi
Port Salut: “Port Salut” is a French trademark affixed to a series of industrial pasteurized cheeses and cheese preparations […]
Kiss of fire
Baiser de feu: The kiss of fire is a cheese made from pure Normandy cow's milk, with […]
Angelot
Angelot: "Angelot" is an old name for cheeses from the Pays d'Auge (Normandy), also called yesterday, augelot, of which we find the […]
Pavé d'Auge
Pavé d'Auge: Pavé d'Auge or Carré d'Auge are names designating a French cow's milk cheese. This […]
Bonneville Square
Carré de Bonneville: “Carré de Bonneville” was a commercial trademark applied to a farmhouse cheese that was made […]
Velay
Velay: Velay is an uncooked pressed cow's milk cheese, exclusively farmhouse, made in the […]
Abundance of alpine pastures
Abondance d'alpage: Abondance d'alpage (or chalet d'alpage) is a wheel of bondage cheese obtained from alpine milk, […]
Abondance
Abondance: "Abondance" is an appellation of origin (AOC) designating a French raw milk cheese made in Haute-Savoie, […]
Beaufort
Beaufort: "Beaufort" is the designation of origin of a raw cow's milk cheese, with a cooked pressed paste, made […]
Beaufort - History - Terroir and making Beaufort cheese
History – Terroir and production of Beaufort cheese First settlements: The Ceutrons, a Celtic people, occupied the region. Pliny quotes […]
French Emmental
French Emmental: Emmental is a cheese of Swiss origin, today manufactured industrially in many countries. It is the main cheese produced in France. […]
Soumaintrain
Soumaintrain: Soumaintrain is a French cheese made from raw cow's milk or pasteurized milk, with a soft […]
Affidelice
Affidélice: "Affédélice" is a French trademark designating an industrial cheese made from pasteurized cow's milk belonging to […]