Pont-l’Évêque AOP

A soft and very rich cheese with creamy and full-bodied flavour.


Mont D’OR AOP is a soft, rich, seasonal cheese made from cow’s milk in France. A taste that lingers, a taste one never forgets…velvety and buttery.

Chaource AOP

A soft-ripened, creamy and a little bit crumbly texture made from cow’s milk in the village of Chaource, France.

Camembert De Normandie

Made from unpasteurized milk comes from the Heart of Normandie.
It is bland, hard and crumbly in texture and has rich and buttery flavour.


Racamadour cheese belongs to a family of goat cheeses called Cabecous. It’s designated with AOP certification.

Reblochon de Savoie AOP

A semi-soft, washed-rind and smear-ripened mountain cheese that has a slight scent of the cellar and a mild fruity taste with an intense nutty aftertaste.

Petit Munster Géromé

A must-have for any cheese platter and can be appreciated on its own or with a dash of cumin.


A faboulous 48% fat, semi-dry cow’s cheese which has a clean taste with an aroma that reminds you of herbs and grasses in the high pastures.

Saint Félicien

A soft, cow’s milk cheese that originated from the farms in the Rhone-Alpes region of France.

Crottin de Chavignol

This cheese originates from Loire, Chavignol in France. It is produced from raw milk of the alpine goats which can be easily recognized by their brown thick coats.

Brie de Meaux AOP

One of the oldest and greatest Normandy cheeses, Livarot is a monastic French cheese easily distinguished by washed rind and pungent aroma.

Brillat Savarin

Brillant-Savarin tastes similar to fresh cheese which is dense, moist and slightly chalky with enough lusciousness and creaminess for a triple cream cheese.

Saint Marcellin

Saint-Marcellin is a soft unpasteurized, mold ripened cheese that was made exclusively from goat’s milk.

Abondance AOP

An exclusively medium-sized mountain cheese from the Haute Savoie region of France in Rhone-Alps.

Tomme de Savoie IGP

A semi-soft, pressed cheese with a pliable and firm texture made from raw, skimmed cow’s milk after the cream has been drained off to make butter.

Fourme d’Ambert AOP

A traditional, farmhouse blue cheese that produced in the Auvergne region and can be either co-operative or artisanal.

Ossau-Iraty AOP du Pays Basque

A traditional, unpasteurized from the picturesque mountains of Pyrénées that hold fertile grazing land for the milk-giving ewes.

Comté AOP

This strong and slightly sweet French cheese is made from unpasturized cow’s milk in the Franche-Comté region of eastern France.

Neufchatel AOP

Neufchâtel AOP is a traditional, soft-white, table cheese made from cow’s milk in northern Normandy.

Coulommiers de la Brie

The Coulommier is made from milk and is aged in maturing room where it will develop its straw-couloured pale, runny centre which tastes of hazelnuts and mushrooms.

Saint Nectaire Laitier AOP

Saint-Nectaire is characterised by its smooth, melt-in-the-mouth paste and delicate hazelnut flavour.


Roquefort is a popular French cheese. It is white, tangy, crumbly and slightly moist, with distinctive veins of blue bold.

Emmental de Savoie Râpé

Emmental de Savoie Reflets de France is produced in Savoie and Haute Savoie from milk selected from Savoie local production.

Fondue Savoyarde

A Swiss, Italian, and French dish of melted cheese served in a communal pot over a stand heated with a candle, and eaten by dipping  bread into the cheese using long-steamed fork.

Crème Fraiche d’Isigny AOP

Ravioles Du Dauphiné

Beurre de  signy AOP de Baratte