Cheesemonger

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

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

An iconic cheese of Lombardy, Gorgonzola is a melting, even runny blue. Dolce for "sweet", its silkiest form with notes of apples and pears. A delight!
Milk type: Cow; Origin: Lombardy
Maturing: 50 days see less

A creamy cheese with a buttery flavour and hints of undergrowth. Taleggios are cheeses that were historically created by the Alpine banks when they returned from the summer pastures. . 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

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

A Camembert cheese made with buffalo milk is a must-taste! And it's delicious!
Milk type: Bufflonne see less

Croute lavée emblematic of Alsace see less

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

The cousin of the Herve, washed in beer and syrup 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

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 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

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

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

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

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

Bleu du Limbourg, marbled and creamy. see less

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

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

Farmhouse Reblochon ! To your tartiflettes see less

A triple cream cheese, like a hug. A clever blend of homemade truffles and this is the ultimate pleasure cheese. see less