A pure pleasure for this creamy and addictive cheese. see less

Des oeufs BIO gros calibre d'une ferme de Namur provenant de poules élevées en plein air. Ils sont bons, ils sont ultra-frais ! see less

Bleu de Gex is a blue-veined cheese with a firm consistency, made from raw cow's milk and produced in the Gex region of the Ain department in France. Produced by 3 Comté cooperatives, Bleu de Gex is rather mild and has a slight vegetal bitterness. It can be eaten with a knife at the table or melted in a sauce or raclette. see less

Raped the same day at La Fruitière! An exceptional AOC Parmesan from Valserena, which has been producing its cheese since 1879 using only raw milk from "Brune Italian" cows. The animals are fed with feed from the farm for 100% control of the chain and guaranteed GMO-free! see less

A delicious homemade blend of hard cheeses. Ideal for pasta, soups or gratins! see less

The famous St marcelin of the Richard mother with its incomparable creaminess see less

Une délicieuse tomme de vache au lait cru fabriquée dans le condroz. 
Fondante et cremeuse comme on aime. 
Lait Cru 
Belgique  see less

The essential cheese for the morning, noon and evening, with a supple paste and a slightly sweet taste, cut into slices. Made from raw milk. see less

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An emblematic and deliciously regressive Swiss cheese: rediscover the taste of your childhood! see less

Tomme de savoie IGP, farmhouse production, deliciously creamy and tasty see less

A delicate taste of fresh milk and straw for this PDO cheese made by the Dongé family. The maturing process at La Fruitière gives it a superb creaminess that it would be a shame to ignore by eating it too cold. So take it out of the fridge at least 1 hour (or 2, or 3...) before eating it. see less

A gouda made from Jersey milk, a high quality product for one of the most consumed cheeses in Belgium. see less

The famous Italian washed crust, delicate and creamy see less

A legendary creamy cow's cheese. The creaminess is due to rinsing with water and not to the addition of cream: it is therefore a low-fat cheese, contrary to popular belief. On the other hand, you can enjoy it with a spoon! see less

A blue-veined cheese made from raw milk, a smooth and tasty cheese. A classic see less

Un joli assortiment de charcuteries sélectionné par La Fruitière selon leur inspiration. 100g par portion (1 personne!). La photo est l'illustration de l'un de leur assortiment précédent! see less

Un saucisson pur porc d'Auvergne de 250g. La notion "pur porc" n'est pas que du marketing: c'est un gage de qualité que tant la viande hâchée que le gras du saucisson viennent de morceaux finement sélectionnés et uniquement de porc. Avec des morceaux entiers de noisettes pour croquer sous la dent! see less

Un saucisson pur porc d'Auvergne de 250g. La notion "pur porc" n'est pas que du marketing: c'est un gage de qualité que tant la viande hâchée que le gras du saucisson viennent de morceaux finement sélectionnés et uniquement de porc. see less

the real cheese of orval for your visio-apéros ! see less

Abondance AOP is a natural cheese from the Alps, in Haute-Savoie. Its supple and melting paste, ivory to pale yellow in colour, offers a fruity flavour, resulting from a clever blend of pineapple, apricot, citrus and hazelnut flavours. Abondance has been produced since the beginning of the 19th century from cow's milk collected in the pasture. The rind gives it its special appearance and also allows this deliciously fresh cheese to be kept for a long time. see less

A raw milk raclette from the Jura, smoked in a tuyé, for an incomparable animal taste see less

Croute lavée emblematic of Alsace see less

A pure pork sausage in which we add large cubes of comté cheese for more deliciousness see less

The last raw milk Herve AOP, always matured to perfection. A cheese to be rediscovered absolutely. see less

La Maison Rullier reproduit la véritable recette ancestrale datant du XVIIème siècle, où jadis, la semoule n’était pas utilisée. Véritable trésor culinaire de Savoie, nous avons voulu conserver l’esprit de la tradition en utilisant comme seules matières premières, celles utilisées à l’époque, à savoir : farine, œufs entiers frais, eau et sel. see less

The cousin of the Herve, washed in beer and syrup see less

Pure pork smoked in the mountains of the Jura for that characteristic taste see less

Tomme de chevre onctueuse fabrication artisanale et affinage en grotte en Suisse 
Type de lait: Chèvre pasteurisé, Origine: Suisse see less

A delicately fruity PDO cheese with a buttery texture and a pressed cooked paste. see less

Un Parmesan AOC d'exception de la maison Valserena qui depuis 1879 produit son fromage uniquement à partir de lait cru de vache "Brune Italienne". Les bêtes sont nourries avec les aliments de la ferme pour un contrôle à 100% de la chaîne et garanti sans OGM ! Difficile à couper, on vous oriente vers le rapé si vous souhaitez une plus petite quantité!
Type de lait: Vache Cru, Origine: Italie
Affinage: 36 mois see less

Mimolette extra old, extra delicious for the apero see less

This is the only raw milk Cheddar that has been matured for 24 months (even rarer) for this very fruity cheese with a supple paste as we like it! see less

Belgian organic pressed semi-cooked cheese, soft and fruity see less

One of France's least known PDO cheeses, a washed rind, a biscornu shape for a creamy and unctuous texture added to the power of a cheese rubbed for several weeks see less

Sauce Piquante made In Brussels
La saveur intensément fumée de la Fumado vient du Pimentón de la Vera, ce piment est séché avec de la fumée de chêne vert pendant deux semaines, juste après la récolte, ce qui lui donne un goût si riche. Contrairement au chipotle, il ne contient pas d'arômes artificiels, c'est de la fumée pure. Cette sauce est élaborée à Bruxelles. see less

A Belgian cheese like you don't find many, with an extremely creamy washed crust. see less

A triple cream cheese made with raw milk and a bloomy crust, an incomparable sweetness from Burgundy for this cheese whose name is a tribute to the famous gastronome of the same name. see less

Between the creaminess of a Brie and the taste of a Normandy camembert, Coulommier is to be rediscovered in a home-made maturing process. see less

A soft cheese, a flowery crust on which flowers and spices are added. It's fresh, it's sweet, it's organic. It is a delight. see less