Cows were first domesticated about 10000 years ago in the Middle-east and India, they accompanied the people on their migration, were used as cart pullers or to carry heavy burdens, as well as increasingly producing milk for what would be the dawn of cheesemaking. During the Middle-Ages the savoir-faire of the rearing of cattle was partly lost;

although the monasteries continued their work: cheese, along with bread was the principle food given to the pilgrims. Certain breeds were even developed by the monasteries. France counts no less than 19 breeds of cow that promise you a whole array of flavours.

 

LIST OF OUR COW CHEESES 

All of our products are seasonal and carefully selected. To make sure products are available or if you have a special request please GET IN TOUCH


 

Unsalted butter

Salted butter

Abondance, AOC

Ami du Chambertin

Altesse des Vosges

Beaufort, AOC

Beaufort Alpages, AOC

Bleu d´Auvergne, AOC

Bleu des Causses, AOC

Bleu Val d’Aillon

Boulette d´Avesnes

Brie de Meaux, AOC

Brie de Meaux DONGE, AOC

Brie de Nangis

Brillat Savarin affiné

Brillat-Savarin  with truffles

Camembert, AOC

Camembert Calvados

Cancoillotte Plain or Garlic,

Cantal vieux, AOC

Chaource, AOC

Coeur Neufchâtel, AOC

Comté, AOC, 15-18 months

Comté, AOC, 20-24 months

Comté, AOC, 30-36 months

Coulommiers

Emmental

Epoisses, AOC

Fourme d´Ambert, AOC

Gaperon

Gouda aged

Gouda young

Gouda cumin

Gruyère Swiss aged

Herve à la bière

Langres

Livarot coupe, AOC

Livarot large, AOC

Livarot small, AOC

Lou Courajou

Maroilles, AOC

Mimolette Young

Mimolette aged

Montbriac

Mont d´or (vacherin), AOC

Morbier

Morbier organic

Munster

Normand cheese

Normanville (XL Camembert)

Parmeggiano Reggiano, DOP

Pavé d´Affinois

Pont l´Evêque large, AOC

Pont l´Evêque small, AOC

Raclette

Reblochon, AOC

Saint-Félicien

Saint-Marcellin

Saint-Nectaire

Salers, AOC

Tête de Moine

Tomme de Savoie

Tome des Bauges AOC