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A traditional Burrata preserved in a vine leaf. An Apulian cheese par excellence, Burrata was invented by a farmer who wanted to preserve his unsold mozzarella by adding milking cream to it! This is what gave this creamy cousin of Mozza its unique appearance!
Milk type: Cow; Origin: Puglia
Milling: No see less

A very creamy, melting and deliciously balanced goat cheese from Poitiers. see less

The last Herve PDO cheese made from raw milk, still matured to perfection. A cheese to be rediscovered. Here in its saltier and more powerful version, known as "piquante". see less

A Comté AOP from November 2017 with a firm, almost brittle texture and a roasted taste. see less

Tasty and juicy, a selection of large size strawberries to delight your taste buds! Strawberries are very rich in vitamin C and antioxidants. see less

This is the real Camembert, ladled by hand. A soft Normandy PDO cheese with a bloomy rind. see less

A ricotta cheese made with buffalo milk which gives a stronger taste,
Milk type: Buffalo see less

Vient en sachet - Pas en plateau. Assortiment de fromages variés, idéal pour après le repas! Sélection faite en fonction de l'affinage et des envies du fromager.
Prix par personne  see less

A farmhouse tomme, half goat, half sheep. A rare delicacy see less

a little sweeter than a brie, creamier than a camembert, it is sprinkled with black pepper see less

A mix of our favourite varieties to be eaten raw: Coeur de Boeuf, Marmande, Pineapple and Black Crimean! An absolute delight for colourful salads! see less

A goat cheese from the Poitou region matured on a chestnut leaf which gives it a little tannic aroma that goes perfectly with its creaminess see less

Ewe's milk, Sicilian saffron, the emblematic recipe for making pasta alla norma see less

A real artisanal feta cheese matured in a barrel. see less

A delicious, salty hug from Burgundy for this soft cheese with a bloomy crust and creamy flavours and notes of wild mushrooms. see less

A 1kg pineapple, more or less, very fragrant and yellow, full of sunshine! Pineapple aids digestion with Bromelain, an enzyme that splits proteins and has anti-inflammatory, cardiovascular, and anti-tumor properties! see less

Une asperge pleine de caractère de près de 100g la pièce! Délicieuse en pleine saison, elle est aussi plus fine que les asperges classiques! see less

Une selection sublime de février 2019, la quintessence de l'affinage à l'ancienne, reservant des arômes de noix uniques et une texture incroyablement beurée pour son âge.
Type de lait: Vache Cru, Origine: France
Affinage: fevrier 2019 see less

A well matured tomme which reveals a firm, almost brittle paste with a roasted taste. A PDO from the Basque Country made from raw sheep's milk. see less

"Le secret le mieux gardé de Suisse" c'est comme ça que l'on presente ce fromage qui ne peut se résumer à un mini gruyère, frotté pendant de longs mois avec un melange secret d'herbes de la montagne, ce fromage corsé et bien gras en bouche vous ravira !
Type de lait: Vache Cru, Origine: Suisse
Affinage: 9 Mois see less

A juicy, fibre-free and very sweet flesh! see less

Le fameux pecorino romain pour la Cacio e pepe
Type de lait: Brebis Pasteurisé, Origine: Italie see less

A delicious homemade mixture, selected from Gruyère and Vacherin fribourgeois already grated and ready to melt. All that remains is to add the white wine! A little advice for the fondue wine: A dry white Chardonnay. 40ml per 500g of cheese! see less

Raclette made from raw Swiss milk, this one is made with truffles. Refined for a long time to reveal its character, without artificial flavours, it will delight gourmets. see less

This emblematic Swiss hard cheese is matured here for 2 years to give it its unique roasted and salty taste. see less

Bleu du Limbourg, marbled and creamy. see less

A raclette made with raw milk from the Jura and flavoured with wild garlic, a deliciously subtle and fragrant garlic flavour that will bring great diversity to this seasonal dish! see less

A Mozzarella-like cheese that is less familiar to the uninitiated, Scamorza, originally from Naples, is made from Bufflone milk and can be eaten raw, cooked, melted, rapped... And it keeps longer than Mozza! It's sweet, it's fresh, it's good!
Milk type: Bufflonne. see less

A Mozzarella-like cheese that is less familiar to the uninitiated, Scamorza, originally from Naples, is made from Bufflone milk and can be eaten raw, cooked, melted, rapped... And it keeps longer than Mozza! It's sweet, it's fresh, it's good!
Milk type: Buffaloni. see less

Firmer than white asparagus, they also have more flavor! How to wash asparagus? Rinse them under water, rubbing them lightly.Cooking asparagus: Always depends on the size, 15 to 20 minutes in water, 12 to 15 minutes in steam, or about ten minutes in a pan! see less

A refreshing taste, this watery fruit with many pleasures: Plain or with ham, but also with shellfish or scampi. And why not in slices, flavoured with Port wine, or to accompany cheeses? see less

Organic farmhouse goat cheese from Limburg see less

The last artisanal Roquefort AOP, a firm paste, a powerful and salty taste, incomparable see less

Organic farm goat from Limburg with provence herbs see less

A farmhouse gouda made from raw milk, a high-quality product for one of the most widely consumed cheeses in Belgium. Crunchy & crisp to the bite, this old cheese is sold in blocks. see less

A creamy cheese, washed in salt water for a long period of time, Soumaintrain deserves to be known, it lives in the shadow of its cousin Epoisses. see less

A raw milk raclette from the Jura, the softest and most lactic available. see less

Creamy cow's cheese, deliciously acidic. A treat from Switzerland see less

Assortment of various cheeses. Selection made according to the maturing process and the cheese maker's wishes see less

No, it is not a "bleu", its line in the centre is made of vegetable ash, "du charbon de bois". An unctuous cheese matured at the Fruitiere to gain in strength. The uncooked pressed cheeses are characterised by a cold pressing which allows the maximum amount of whey to be removed. see less