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Cheeses from France 
Known as the ‘country of a thousand cheeses’, France is without doubt a world power in everything related to this dairy product. It is with good reason that cheese is ones of the foods with greatest prestige and renown in French gastronomy.
With around 400 different specialities made from all kinds of milk, France has the most PDOs in Europe and can boast a different cheese for each of the 365 days of the year, and all of them with unique quality and character.
With around 400 different specialities made from all kinds of milk, France has the most PDOs in Europe and can boast a different cheese for each of the 365 days of the year, and all of them with unique quality and character.
Our Brands
As experts in European cheeses, we make sure that we always offer you the
highest quality products and brands.
Our work is not only based on boasting a varied and innovative selection of
products, but also on seeking and offering the best handcrafted cheeses of
small farms, the creations of master cheese makers who seek excellence in
their work.
We make sure that we offer products that meet the demands of today's
consumers: Bio, low-fat, lactose-free products, etc.
Consult our map to discover the brands we offer by country, sorted in alphabetical
order. By selecting the brand, you can see all of the products we offer of that brand.
Experts in european cheeses
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LA BERGÈRE DE THÔNES
LA FERMIÈRE
LA FROMAGERIE DES CÉVENNES
LE BOIS D'AMALTHÉE
LE CHARTROUSIN
LE DIDEROT
LE FARTO DE THONES
LE FÉDOU
LE MAUBERT
LE MONTAGNON
LE MOULIS
LE PALAIS DES SAVEURS
LE PAYS FROMAGER
LE PÈRE ANDRÉ
LE PETIT GRIGNOTEUR
LE SAINT HERAY
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Germany
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Greece
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Who hasn’t enjoyed the fragrant creaminess of Brie de Meaux or Camembert de Normandie, the aromatic richness of Comté or the exquisite intensity of Roquefort? Their names have crossed borders, championed by the exceptional culture of French PDO cheese, with its hundreds of delicious handcrafted secrets ready to be discovered.
Cheeses from France
Known as the ‘country of a thousand cheeses’, France is without doubt a world power in everything related to this dairy product. It is with good reason that cheese is ones of the foods with greatest prestige and renown in French gastronomy.
With around 400 different specialities made from all kinds of milk, France has the most PDOs in Europe and can boast a different cheese for each of the 365 days of the year, and all of them with unique quality and character.
With around 400 different specialities made from all kinds of milk, France has the most PDOs in Europe and can boast a different cheese for each of the 365 days of the year, and all of them with unique quality and character.
Who hasn’t enjoyed the fragrant creaminess of Brie de Meaux or Camembert de Normandie, the aromatic richness of Comté or the exquisite intensity of Roquefort? Their names have crossed borders, championed by the exceptional culture of French PDO cheese, with its hundreds of delicious handcrafted secrets ready to be discovered.
Cheeses from Germany
Germany is the largest cheese producer in all of Europe. More than 1.8 million tons per year are manufactured by its cheese companies, many of which are located in the state of Bavaria.
German producers lead the European market by adding to the production of their own varieties, such as German Blue, other specialities that people from other places and cultures have contributed to this cosmopolitan and diverse country.
Thus, in addition to exquisite cheeses such as Cambozola and Montagnolo, Germany produces extraordinary varieties of French, Dutch, English, Italian and Greek origin to entice European consumers.
German producers lead the European market by adding to the production of their own varieties, such as German Blue, other specialities that people from other places and cultures have contributed to this cosmopolitan and diverse country.
Thus, in addition to exquisite cheeses such as Cambozola and Montagnolo, Germany produces extraordinary varieties of French, Dutch, English, Italian and Greek origin to entice European consumers.
Cheeses from Italy
Cheeses from Italy are known throughout the Western world. With many of them originating from small medieval monasteries and closely associated with popular Italian cuisine - notably pasta and pizza - these cheeses have managed to make their way onto the tables of many different countries.
Parmesan, Gorgonzola, Pecorino, Mascarpone, Mozzarella, etc., are familiar names for the vast majority. These and others that are not so well known, such as Fontina, Burrata and Asiago, are PDO cheeses and have grainy textures that provide the essence of a spectacular Mediterranean flavour and can be eaten as essential ingredients of certain dishes or simply accompanied by a little bread and wine. Either way, the superb quality and variety of cheeses never disappoints the palate.
Parmesan, Gorgonzola, Pecorino, Mascarpone, Mozzarella, etc., are familiar names for the vast majority. These and others that are not so well known, such as Fontina, Burrata and Asiago, are PDO cheeses and have grainy textures that provide the essence of a spectacular Mediterranean flavour and can be eaten as essential ingredients of certain dishes or simply accompanied by a little bread and wine. Either way, the superb quality and variety of cheeses never disappoints the palate.
Cheeses from Greece
Many would agree with classing cheese as a food of the gods. And Greece can confirm it. Its classical mythology reminds us that it was Aristaeus, son of Apollo, who taught humans the art of making cheese.
Greece’s mountainous terrain is difficult for rearing cattle, so it is cheese made from goat’s or sheep’s milk, or a mixture of both, that is the most typical of this country.
The best known Greek cheese is Feta, with its touch of tasty saltiness thanks to its period of storage in brine. There are others though with a sweeter taste that are equally delicious and can be eaten after baking or in a salad, such as Graviera, or as a dessert, such as Manouri. In fact, sweet cheese was one of the ingredients used by the ancient Greeks to make all kinds of cakes.
Greece’s mountainous terrain is difficult for rearing cattle, so it is cheese made from goat’s or sheep’s milk, or a mixture of both, that is the most typical of this country.
The best known Greek cheese is Feta, with its touch of tasty saltiness thanks to its period of storage in brine. There are others though with a sweeter taste that are equally delicious and can be eaten after baking or in a salad, such as Graviera, or as a dessert, such as Manouri. In fact, sweet cheese was one of the ingredients used by the ancient Greeks to make all kinds of cakes.
Cheeses from England
England boasts two of the most popular and consumed cheeses worldwide: Cheddar and Stilton.
The first is one of the earliest recorded cheeses, from the twelfth century. The name of the second, which was first recorded several centuries later, has come to be considered by many cheese lovers as the ‘King of Blues’.
But England also boasts a wealth of other delicious specialities, with consistent flavours and rich nuances. Many of them follow the tradition of the two iconic British cheeses mentioned above, as is the case of Leicestershire or Shropshire, while others revive the ancient traditions of the Cistercian monks who settled in England in the Middle Ages, such as the exquisite Wensleydale, a creamy and slightly sweet cheese that achieves high levels of originality when fruits, such as cranberries, are added.
The first is one of the earliest recorded cheeses, from the twelfth century. The name of the second, which was first recorded several centuries later, has come to be considered by many cheese lovers as the ‘King of Blues’.
But England also boasts a wealth of other delicious specialities, with consistent flavours and rich nuances. Many of them follow the tradition of the two iconic British cheeses mentioned above, as is the case of Leicestershire or Shropshire, while others revive the ancient traditions of the Cistercian monks who settled in England in the Middle Ages, such as the exquisite Wensleydale, a creamy and slightly sweet cheese that achieves high levels of originality when fruits, such as cranberries, are added.
Cheeses from Ireland
Ireland is a privileged country for dairy production thanks to its climate of sunshine and rain.
Indeed, 80% of its land consists of lush and fertile pastures. It is not surprising, therefore, that since the first centuries of our age, cheese and butter have been a substantial part of the Irish diet.
With the arrival of the English, cheese production focused on varieties of British origin. Especially appreciated internationally is Irish Cheddar made from the country’s exquisite milk, both in its most orthodox form and its most innovative, in which fruit, vodka, whiskey or beer are added to provide extraordinary and delicious nuances to its flavour.
Indeed, 80% of its land consists of lush and fertile pastures. It is not surprising, therefore, that since the first centuries of our age, cheese and butter have been a substantial part of the Irish diet.
With the arrival of the English, cheese production focused on varieties of British origin. Especially appreciated internationally is Irish Cheddar made from the country’s exquisite milk, both in its most orthodox form and its most innovative, in which fruit, vodka, whiskey or beer are added to provide extraordinary and delicious nuances to its flavour.
Cheeses from Belgium
Located between the ‘cheese paradises’ par excellence of France and the Netherlands, Belgium has been able to chart its own path and offer its own specialities, which are gaining devotees every day.
Belgium has a wide assortment of cheeses, with delicious varieties ranging from the softest to the more mature and firm. Among the most popular are Herve and Chimay.
Chimay was originally the name of a Belgian beer brewed for centuries at Scourmont Abbey. Over time, the Trappist monks of the monastery decided to also make cheese, reaping great success. For some of their varieties, they use the famous beverage in the cheese making process, which gives it a unique complexity of aroma and flavour.
Belgium has a wide assortment of cheeses, with delicious varieties ranging from the softest to the more mature and firm. Among the most popular are Herve and Chimay.
Chimay was originally the name of a Belgian beer brewed for centuries at Scourmont Abbey. Over time, the Trappist monks of the monastery decided to also make cheese, reaping great success. For some of their varieties, they use the famous beverage in the cheese making process, which gives it a unique complexity of aroma and flavour.
Cheeses from Holland
Like tulips, cheese is one of the hallmarks of the Netherlands. It cannot be any other way in a country whose history contains innumerable references to the significant value of this delicious food in the daily life of its inhabitants, such as when in medieval times Dutch boatmen used wheels of cheese as a currency to pay certain tolls.
Today, the Netherlands is the largest exporter of cheese worldwide, each Dutch person consumes more than 3 kg per year and there are still markets exclusively dedicated to cheese.
Gouda, a speciality with PDO, is one of the undisputed stars of Dutch cheese. As is Edam, a cheese commonly used in many homes and restaurants. But other more modern varieties, such as Maasdam or others made from goat’s or sheep’s milk, have also won over the most gourmet of palates.
Today, the Netherlands is the largest exporter of cheese worldwide, each Dutch person consumes more than 3 kg per year and there are still markets exclusively dedicated to cheese.
Gouda, a speciality with PDO, is one of the undisputed stars of Dutch cheese. As is Edam, a cheese commonly used in many homes and restaurants. But other more modern varieties, such as Maasdam or others made from goat’s or sheep’s milk, have also won over the most gourmet of palates.
Cheeses from Denmark
Denmark has a long history of cheese making dating back to 3000 BC when the country began producing its tangy cheeses. Its most famous specialities, such as Havarti and Danish Blue, are, however, more recent creations, from the end of the nineteenth century.
What makes Denmark’s cheese-making history stand out is its continuous search for quality which, coupled with respect for the environment and animal welfare, has resulted in it obtaining an exceptional dairy raw material.
Constant innovation and the adoption of French, Italian and Swiss techniques have placed Denmark at the head of the Nordic countries for cheese production and its completely native specialities are now as much appreciated as its versions of European varieties: Cheddar, Emmental, Mozzarella, etc.
What makes Denmark’s cheese-making history stand out is its continuous search for quality which, coupled with respect for the environment and animal welfare, has resulted in it obtaining an exceptional dairy raw material.
Constant innovation and the adoption of French, Italian and Swiss techniques have placed Denmark at the head of the Nordic countries for cheese production and its completely native specialities are now as much appreciated as its versions of European varieties: Cheddar, Emmental, Mozzarella, etc.
Cheeses from Switzerland
If anyone were asked to draw a picture of a cheese, 99% of people would probably draw a Swiss Emmental, with its characteristic holes. This is because Switzerland, which sets aside 80% of its cultivated land to livestock rather than crop production, is world renowned for its cheese. It is no accident that this country is known for its delicious ways of consuming cheese such as fondue and raclette,which give it the prominence it deserves.
Switzerland has more than 750 varieties. Emmental, Gruyère, Appenzeller and Tête de Moine, all PDO cheeses, are the most popular, but all of its specialities, thanks to Switzerland’s characteristic production method, which prioritises cheese making in small factories proud of preserving tradition, culture and quality, guarantee an exceptional experience at the table.
Switzerland has more than 750 varieties. Emmental, Gruyère, Appenzeller and Tête de Moine, all PDO cheeses, are the most popular, but all of its specialities, thanks to Switzerland’s characteristic production method, which prioritises cheese making in small factories proud of preserving tradition, culture and quality, guarantee an exceptional experience at the table.
Cheeses from Austria
Most of Austrian territory belongs to the Alps, which brings great richness and character to the cheeses of this country.
Traditionally made on family farms and in the many monasteries that populate this country, exquisite Austrian varieties alone could make up an extraordinary cheese board to exercise the palate - from the softest and most aromatic of flavours to the most robust and almost spicy hot - in which each diner can find their favourite texture and level of maturity.
This is because the incredible diversity of alpine grasses from which Austrian cows are nourished give the cheeses of this country a unique character, full of subtle nuances.
Traditionally made on family farms and in the many monasteries that populate this country, exquisite Austrian varieties alone could make up an extraordinary cheese board to exercise the palate - from the softest and most aromatic of flavours to the most robust and almost spicy hot - in which each diner can find their favourite texture and level of maturity.
This is because the incredible diversity of alpine grasses from which Austrian cows are nourished give the cheeses of this country a unique character, full of subtle nuances.
Cheeses from Poland
One country with some of the oldest archaeological evidence of cheese production is Poland. Finds include fragments of ceramic strainers containing traces of fermented cheese dating back to 5500 BC in the Kuyavia region. Thousands of years later, the country has managed to develop its cheese industry along the paths of research, variety and superior quality.
The largest and most award-winning dairy company in Central and Eastern Europe is from Poland: Mlekovita. And today, the country offers a wide variety of first-class products - cheeses from the Dutch tradition, such as Mazdamer, or the English, such as Cheddar - which are among the most valued by the most demanding consumers.
The largest and most award-winning dairy company in Central and Eastern Europe is from Poland: Mlekovita. And today, the country offers a wide variety of first-class products - cheeses from the Dutch tradition, such as Mazdamer, or the English, such as Cheddar - which are among the most valued by the most demanding consumers.
Cheeses from Spain
From the oceanic climate of Asturias to the eternal spring of Fuerteventura… Spain enjoys impressive geographical, climatic and cultural variety. This is the reason for its extraordinary culinary diversity, which, of course, also encompasses the world of cheese.
Depending on the livestock that predominates in each region, Spain offers cheeses made from cow’s, goat’s or sheep’s milk, or a mixture of these. Manchego is without doubt the most popular cheese, but many other varieties, whether with intense flavours, such as Cabrales, Idiazábal and Torta de Casar, or milder characteristics, such as Tetilla, succeed in satisfying the personal preferences of a large number of consumers who are increasingly interested in discovering exquisite cheeses from around the country.
Depending on the livestock that predominates in each region, Spain offers cheeses made from cow’s, goat’s or sheep’s milk, or a mixture of these. Manchego is without doubt the most popular cheese, but many other varieties, whether with intense flavours, such as Cabrales, Idiazábal and Torta de Casar, or milder characteristics, such as Tetilla, succeed in satisfying the personal preferences of a large number of consumers who are increasingly interested in discovering exquisite cheeses from around the country.
Cheeses from Norway
Norwegian cheeses are a pure reflection of this beautiful country of contrasts: extreme in some aspects, like the subarctic climate in some areas, and mild in others, like its extensive pasture lands irrigated by frequent rain.
As a result, some varieties of Norwegian cheese are sharp and strong, while others, such as Jarlsberg, are mild and mellow. And standing out for their unique character are its renowned brown cheeses, exclusive to these lands, such as Ekte Geitost, with its unique caramel flavour. Whether made from goat’s or cow’s milk, Norwegian cheeses are without a doubt a world to be discovered.
As a result, some varieties of Norwegian cheese are sharp and strong, while others, such as Jarlsberg, are mild and mellow. And standing out for their unique character are its renowned brown cheeses, exclusive to these lands, such as Ekte Geitost, with its unique caramel flavour. Whether made from goat’s or cow’s milk, Norwegian cheeses are without a doubt a world to be discovered.
Cheeses from Lithuania
Lithuania has managed to place itself on the world cheese map thanks to a single word: Džiugas. Named after a legendary giant from Lithuanian folklore, this cheese, which stands out for its different degrees of ageing, manages to cover an extensive and delicious spectrum of flavours, aromas and textures.
In much the same way that a cheese wheel, according to the legend, provided the giant Džiugas with new vitality, the Lithuanian cheese of the same name has provided a significant boost to the economy of the Samogitia region.
Only milk from selected cows is used in the production of Džiugas, a cheese that offers a completely different colour, flavour and texture depending on its ageing: from the mildest, which is aged for more than 12 months, to the Luxurious, an authentic legend aged for more than 48 months.
In much the same way that a cheese wheel, according to the legend, provided the giant Džiugas with new vitality, the Lithuanian cheese of the same name has provided a significant boost to the economy of the Samogitia region.
Only milk from selected cows is used in the production of Džiugas, a cheese that offers a completely different colour, flavour and texture depending on its ageing: from the mildest, which is aged for more than 12 months, to the Luxurious, an authentic legend aged for more than 48 months.
Cheeses from Cyprus
Cyprus is the country of origin of an exceptionally unique cheese: Halloumi. It has the peculiarity that it can be cooked without melting, a property that makes it particularly versatile in the ways that it can be eaten, arousing the interest of all cheese lovers.
This cheese, originating from the time of the Byzantine Empire, is much appreciated by Cypriots, who consume it either at room temperature accompanied by watermelon or in hot dishes.
Many people from all over the world have discovered this unique cheese and enjoy it in salads, fried in breadcrumbs, barbecued or as an ingredient in a warm sandwich. Whichever way it is eaten, its exquisite salty and mild taste evokes Mediterranean flavours on the palate.
This cheese, originating from the time of the Byzantine Empire, is much appreciated by Cypriots, who consume it either at room temperature accompanied by watermelon or in hot dishes.
Many people from all over the world have discovered this unique cheese and enjoy it in salads, fried in breadcrumbs, barbecued or as an ingredient in a warm sandwich. Whichever way it is eaten, its exquisite salty and mild taste evokes Mediterranean flavours on the palate.
