Our Publications

We study each cheese in depth to find out about its country of origin, geographical area, PDO status, production methods, manufacturer information, preservation methods, recipes, etc. Discover all of this and more in each of these newsletters, classified in alphabetical order and by year of publication.


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.


Tomme Papillon to appreciate the typical hints of sheep's milk, which is the region’s characteristic livestock.


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

Halloumi Alambra

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.

Pecorino Il Forteto

Pecorino Toscano is a mature cheese made only from sheep’s milk. It is a DOP cheese exclusive to the area of Tuscany.

Wensleydale Ilchester

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

Margalet Papillon

A cheese made from pasteurised sheep’s milk. A cheese that combines tradition and innovation.

Roquefort Papillon

The Papillon cheese factory is located in the town of Roquefort and has a passion for cheese that dates back a century.

Cheddar Kerrygold

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

Feta Dodoni

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

Camembert Gillot

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

Brugge Viejo

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

Le Moulis

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

Brie de Meaux Rouzaire

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

Morbier Montagnon

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

Stilton Heart of England

Stilton is a PDO cheese produced exclusively in the counties of Derbyshire, Nottinghamshire and Leicestershire.

Goudas Sabores Basiron

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


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

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