Our products
French cheeses
It's said France has a cheese for every day of the year. Its cheese culture is living heritage and a world benchmark for refinement.
History
From medieval monastery cheeses to modern AOP designations, France formalized the link between territory, breed and flavor like no other.
Origin
Normandy, Île-de-France, the Jura, Auvergne and Savoie stand out among the great cheese regions.
Production
Bloomy rinds, washed rinds and cave-aging define much of the French character.
Flavor profile
From the buttery creaminess of Brie to the mineral power of Roquefort.
Pairings
Champagne, Burgundy, Norman cider, sourdough bread and dried fruit.
Professional kitchen uses
Cheese boards, baked preparations, cream sauces and bistro classics.
Cheeses in this category
Frequently asked questions
Yes. The bloomy rind is edible and adds aroma. It's a matter of preference.
Interested in this cheese?
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