Cow Milk Cheeses

Bleu de la Chataigneraie is a raw cow’s milk cheese with blue veins, made by Edwige and Nicolas from GAEC Cantournet-Bertrand located in Prunet in the Cantal department in the Auvergne-Rhône-Alpes region.
Its thin rind, ivory to light brown in color, is covered with a fine white to gray down.
Its ivory to cream-colored paste is soft and melting and has a fairly pronounced blue-gray veining.
On the nose, Bleu de la Chataigneraie gives off a scent of straw, mushroom and milk.
On the palate, it is a deliciously creamy cheese with a pleasant balanced scent of butter and blue cheese. Its good blue cheese flavor will delight your taste buds

Truffle Brie is an exceptional artisanal preparation that will delight you with its softness and creaminess. It is obtained from a Brie de Meaux AOP split in two then topped with a preparation based on black Melanosporum truffles (3%), mascarpone and the creamy part of the Brie, then closed so that the aromas of the truffle slowly diffuse into the dough. The powerful taste of the Brie will then blend with the full-bodied aromas of the black truffle for a refined and perfectly balanced marriage.

Brillat Savarin type production. Its triple-cream white paste marries wonderfully with the pronounced aromas of truffle which give it a unique character. In the soft and creamy category, you will not find anything better

Matured in the cellars of a former military fort, our comté is subject to a selection process that allows us to offer qualities of finesse, subtlety and intensity that will develop over the maturing period.

The Galet boisé is a small pressed cheese with a rind washed with walnut liqueur, which gives it its very particular aromas. The rind has a brown color reminiscent of “walnut husk”. Its taste is particularly fine and at the same time powerful.

Dutch cheese made from raw cow’s milk, it offers a young and supple paste pleasantly perfumed from cream to yellow color. The paste is sprinkled with many truffle fragments.
Very tasty with intense aromas of black truffle, it will be irresistible and can be eaten as an aperitif or even added to cooked dishes. It will make you discover surprising associations.

Made from raw milk on the slopes of Revard above Aix-Les-Bains, Moelleux du Revard is a local cheese with a distinctive taste and a melting texture.

Its beautiful orange rind and its wide spruce strap hide a creamy paste with subtle and slightly woody aromas.

Our farmhouse Morbier has a maturing period of at least 45 days.

Your taste buds will appreciate its roasted, spicy, vegetal aromas, with more pronounced flavors than classic cheese productions.

Only about ten farm producers still make this cheese in the traditional way with raw milk. (93% of production is industrial).

Maroilles has a characteristic smell and a strong flavor, but still less full-bodied than its smell.

This AOP cheese made from raw cow’s milk is a classic of French gastronomy.

It is made from the milk of cows that feed on the rich and fragrant grass of the volcanic plateaus of Auvergne.

Tomme de Savoie is a raw cow’s milk cheese, both rustic and warm, which exudes sweet and fruity aromas.
Under its well-flowered rind, we discover a perforated and slightly rubbery paste, a true color chart of aromas: the younger the tomme, the sweeter its taste, the more it is matured, the more its taste is typical, powerful, rustic.