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L'Echourgnac
19.30 €
300g

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Le Fougerus à la Truffe
22.00 €
330g

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Le Saint-Odile
6.80 €
125g

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The 24-month Mimolette

A Northern speciality, previously known as the ‘boule’ of Lille.

Our Mimolette is a pasteurized, pressed cheese, made in the North since the XVIIth century. The original orange colour allows it to stand out from other cheeses. In order to protect the production of French cheeses and to differentiate them from imported Dutch cheeses, a natural colouring agent, Roucou, is used. Our extra-aged Mimolette has a tasty and slightly tangy, brittle paste. The flavour strengthens over time, which is why we make sure that the cheese has matured for at least 24 months.

The 24-month Mimolette
15.80 €
250g

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The 4-month Cantal

The mildness of Entre-Deux

The golden crust, the smooth, slightly crumbly texture and the milky, slightly fruity taste combine to create a cheese of great renown. Cantal is prepared from raw cow milk originating exclusively from an area of 600,000 acres in the heart of the Auvergne region known as the Pays Vert or Green Country, where rich soils and fresh grass grow in abundance. It takes at least 33 hours to prepare the Cantal: after stirring, the curd is placed under weight-blocks before being left to mature, and hence the traditional production method of achieving the incomparable taste is maintained.

The 4-month Cantal
6.90 €
250g

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The Petit Camembert with Truffles

The most refined of cheeses, an exquisite and inimitable taste

This unique association of Camembert and truffle flavours will set your cheese platter off perfectly. With its outstanding aromas, the summer truffle (tuber Aestivum 3% min) is grated into fine pieces and added to soft cheese enhanced with a hint of truffle-flavoured olive oil. The heart of this preparation is a raw-milk camembert, hand-ladled into its mold. Prepared with great care by our selected cheesemaker… a delicacy to enchant lovers of refined cheese savours.

The Petit Camembert with Truffles
16.95 €
250g

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The farm Fourme d'Ambert

A unique cheese, the creation of which dates back to Roman times

The paste is soft and tender, superbly pearlescent with a fine and delicate grey-green marble appearance. The truly natural taste of local rustic aromas from a terroir of unspoilt biodiversity. Druids were already using the Fourme d’Ambert in the Forez massif, in Auvergne in Roman times. Its trail can be picked up again in the XVIIIth century when it was used as a rent for the summer farms along the Monts de Forez.

The farm Fourme d'Ambert
7.00 €
250g

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