Publications

Pays Paysan Breton Brie cheese has a mild, yet consistent flavour with great character.

Saint-Félicien is a speciality that can be produced throughout France.

Saint-Marcellin BIO Étoile wears its rustic origins on its sleeve, with its rough.

Burrata is an Italian delicacy made from cow’s milk.

ORGANIC Hotos feta is an organic cheese with Protected Designation of Origin (PDO).

They are creamy cheeses, protected by a velvety white mould rind.

Paysan Breton "L’Autentique" crêpes are made from authentic Breton ingredients.

Raclette is a way of preparing and consuming cheese that gives its name to the variety used for the occasion.

Camembert de Normandie is a cheese made from the raw milk of the Normande cattle breed.

An authentic Greek feta cheese with PDO made from pasteurised sheep and goat’s milk from the region of Epirus.

This cheese is left to mature for 12 months to develop its delicious flavour and uniform texture.

Halloumi is a fresh rindless Cypriot cheese traditionally made from goat and sheep milk.

Comté is a cooked, pressed-paste, washed-rind cow’s milk cheese.

Gouda is one of the oldest cheeses in the world with written records dating back to the 12th century.

Le Moulis is a cheese that weighs some 4 kg made from raw cow’s milk, typical of the Ariège Pyrenees.

One of the oldest French cheeses that exists. It has a mild toasted almond flavour.

Morbier is a raw cow’s milk cheese produced in the Jura and Doubs areas.

The designation ‘Gouda from the Netherlands’ is protected. It is made from the pasteurised milk of the Holstein Friesian cattle breed.

Wensleydale is made from pasteurised cow’s milk. It has a sweet and fruity flavour.

Cheddar is a grainy cheese with a firm texture and a robust flavour.

Since its inception, its popularity has grown steadily. The "secret" of its production was passed on from the religious community to the valley’s lay cheesemakers, who have maintained the tradition through the centuries down to the present day.

The LE MOULIS cheese dairy produces around 400 tons of cheese every year, made from top quality milk from local cattle.

Brugge, or Bruges, in Dutch, is the name of the historic, beautiful city in West Flanders, close to the municipality of Moorslede, where this cheese is made.

Mimolette, cream, butter ... discover the secret of these dairy products of Normandy that awaken in the consumer both interest and passion.