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St-Marcellin, one of my favorite cheeses....if thats the case would love to try.  looks great

St-Marcellin, one of my favorite cheeses....if thats the case would love to try. looks great

Fromage AOP Cantal, un nouveau film publicitaire

Fromage AOP Cantal, un nouveau film publicitaire

Queso Cheese,Cheese Dishes,Wine Cheese,Fromage Cheese,French Cheese,Cheese Lover,Fromage Aop,Film,France Europe

Reblochon - C'est un fromage au lait de vache entier et cru, à pâte pressée non cuite, qui se présente sous la forme d'un cylindre plat, d'environ 500 g. Son nom vient du terme savoyard re-blocher signifiant au XVIème siècle «traire une deuxième fois». La tradition veut que les fermiers du massif fissent une première traite pour le propriétaire (en général les abbayes), et une deuxième traite une fois la nuit tombée pour leur propre compte

Reblochon - C'est un fromage au lait de vache entier et cru, à pâte pressée non cuite, qui se présente sous la forme d'un cylindre plat, d'environ 500 g. Son nom vient du terme savoyard re-blocher signifiant au XVIème siècle «traire une deuxième fois». La tradition veut que les fermiers du massif fissent une première traite pour le propriétaire (en général les abbayes), et une deuxième traite une fois la nuit tombée pour leur propre compte

Spanish Cheese Tetilla:  a very mild cow's milk cheese from the Galicia region

Spanish Cheese Tetilla: a very mild cow's milk cheese from the Galicia region

Roquefort - The cheese is white, tangy, crumbly and slightly moist, with distinctive veins of green mold, made from sheep milk - France

Roquefort - The cheese is white, tangy, crumbly and slightly moist, with distinctive veins of green mold, made from sheep milk - France

✿ڿڰۣ  Morbier is a semi-soft cows' milk cheese of France named after the small village of Morbier in Franche-Comté. It is ivory colored, soft and slightly elastic, and is immediately recognizable by the thin black layer separating it horizontally in the middle. The aroma of Morbier is strong, but the flavor is rich and creamy, with a slightly bitter aftertaste.

✿ڿڰۣ Morbier is a semi-soft cows' milk cheese of France named after the small village of Morbier in Franche-Comté. It is ivory colored, soft and slightly elastic, and is immediately recognizable by the thin black layer separating it horizontally in the middle. The aroma of Morbier is strong, but the flavor is rich and creamy, with a slightly bitter aftertaste.

Epoisses de Bourgogne is a cow's milk cheese washed in Marc de Bourgogne to create a pungent and spicy cheese; our Mimolette is aged for at least two years to produce a nutty, tangy flavour; and Montgomery's Mature Cheddar is a classic cheese that is matured for over a year, wrapped in a muslin cloth in the traditional way. 850g   Please note, cheese plate is not included.   Fresh food is available for UK delivery only.

Epoisses de Bourgogne is a cow's milk cheese washed in Marc de Bourgogne to create a pungent and spicy cheese; our Mimolette is aged for at least two years to produce a nutty, tangy flavour; and Montgomery's Mature Cheddar is a classic cheese that is matured for over a year, wrapped in a muslin cloth in the traditional way. 850g Please note, cheese plate is not included. Fresh food is available for UK delivery only.

Crottin de Chavignol (chèvre) - Centre / Cher, France

Crottin de Chavignol (chèvre) - Centre / Cher, France

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