LE BRIN D’AMOUR

Whereabouts:

Corsica (Haute Corse region)

Origin:

Small artisanal production

Milk:

Raw Ewe’s milk

Characteristics:

Received fresh, the Brin d’amour is matured in our cellars during 2 months to get a soft texture matching perfectly its herb rind (from the maquis Corse).

Delicate and fine taste.

Taste it: 

A fresh Rosé from Provence such as « Le Rollier de la Martinette » or the « Pinot de Jeff Carrel » of the Hérault region.

In the kitchen:

Delicious with a fennel salad, olive oil, balsamic vinegar and pumpkin seeds.

TRUFFLE PECORINO

Whereabouts:

South Italia, Sarde region

Origin:

Pecora means « Ewe » in Italian.

Milk:

Raw ewe’s milk

Characteristics:

His texture is similar to his cousin, the “regular” Pecorino: dry with a salty finish. The difference with the regular Pecorino is that black truffle is added at the production.

The rind of the truffle Pecorino is coated with olive oil during its maturation.

He has a long finish; the truffle is existent and well-balanced.

Taste it:

A Champagne « Blanc de Blanc » or « Rosé Brut » by Drappier.

In the kitchen:

- Excellent as a topping on linguine pasta by « Aldente », a small-scale producer from the south of Italia reputed for its use of old-style wheat flour.

- Exquisite in curls on a pumpkin soup.

Old farmhouse PECORINO

Whereabouts:

South Italia, Amalfitaine coast.

Origin:

One of the oldest cheese in the world: more than 2000 years old! It is central in Italian gastronomy, Pecora meaning « Ewe » in Italian.

Milk:

Raw ewe’s milk

Characteristics:

Old Pecorino has a typical spicy intense taste with hay notes. A hard-striated rind holds a firm and crumbly texture.

12 months of maturation are needed for it to reveal all its flavours.

Taste it:

A light red such as « Morgon de chez Foillard » or a red « Sancerre » by Raimbault.

In the kitchen:

- Exquisite as a toping on a rocket salad or on warm green asparagus with olive oil & balsamic vinegar.

- Cut it into triangles and serve it with champagne.

- Dice it and serve it with cherry tomatoes or pear.

Farmhouse LINGOT DE COCAGNE

Whereabouts:

Le Tarn region

Origin:

Small scale Albigeoise production

Milk:

Raw ewe’s milk

Characteristics:

The Lingot de Cocagne has an incredibly melting texture providing a perfect balance in the mouth: lightness guaranteed!

Taste it:

Enjoy it with a fruity red « La côte du Py » by Foillard or « Les Darons » by Jeff Carel.

In the kitchen:

Share it with friends as an apéritif: a knife and freshly ground pepper is all that is needed!

Farmhouse and Estive OSSAU IRATY

PDO

(Protected Designation of Origin)

Whereabouts:

Atlantic Pyrénées & Hautes Pyrénées region

Origin:

Small scale farming for this thousand-year old cheese

Milk:

Raw ewe’s milk

Authorised breeds:

Basco béarnaise, Manech red head and Manech black head.

Characteristics:

Farmhouse Osso has a thick but greasy texture, it is fine and soft. The aroma is milky and animal.

The taste is very delicate, well-balanced and persistent.

Taste it:

Champagne « Blanc de Blanc » or « Rosé Brut » by Drappier.

In the kitchen:

- Use a knife to share it with friends as an apéritif with a Bellota Chorizo.

- Also, excellent as a toping on a boletus or green asparagus risotto.

FARMHOUSE EWE BUENALBA IN ROSEMARY RIND

Whereabouts:

Mancha region, Spain

Origin:

Small scale farming since 4 generations.

Milk:

Raw ewe’s milk

Characteristics:

The ewe Buena in rosemary rind is a round tomme covered with an incredible rind made of dried rosemary holding a Manchego base, matured for 12 months.

The taste is fine, light and delicate.

Taste it

With a fresh red from the Hérault region such as « La Vieille Mule » by Jeff Carel.

In the kitchen:

- Serve it as an apéritif paired with fresh bread, Lomo and Chorizo. A true delight.

Artisanal CLACBITOU

Whereabouts:

Centre of the Charolais, Bourgogne region.

Origin:

Created in 1970 by Mme Devillard at Génelard.

Milk:

Raw goat’s milk

Characteristics:

Received fresh, the artisanal Clacbitou is matured for at least a month in our cellars to get its mould rind and delicate taste.

Taste it:

A Champagne « Blanc de Blanc » or « Rosé Brut » by Drappier.

In the kitchen:

- Penne salad with Clacbitou and Mozzarella di Buffala: arrange the penne in a bowl with tomatoes, mozzarella, sliced Clacbitou. Enjoy lukewarm for the cheeses to melt … yummy!

Farmhouse GALOPIN

Whereabouts:

The Périgord region

Origin:

Small scale farming

Milk:

Raw goat milk

Characteristics:

The farmhouse Galopin has a thin and velvety rind holding a creamy and homogenous texture. Received fresh, we mature it in our cellars for about 5 days: the rind then becomes pigmented and mould.

Taste it:

A Provence Rosé « Rollier de la Martinette » or a « château Barbeyrolles », served very fresh.

In the kitchen:

- The delicate flavour of the Galopin farmhouse is an invitation to associate it with a scrumptious but not to strong bread, a grain bread for example.

- On an artichoke heart, put a few dice of foie gras and Galopin. Cook in the oven for a few minutes and serve with a salad.

- You can also simply put it on toasted bread with duck magret.

The Farmhouse ROMARIN

Whereabouts:

The Tarn region

Origin:

Small scale farming

Milk:

Raw goat milk

Characteristics:

Half-fresh, the farmhouse Romarin has a thin white rind, it is scrubbed with rosemary essential oils giving it a fresh and light flavour.

Taste it:

A white wine 100% Sauvignon from the Hérault region such as « Les Hirondelles » of the Boissezon-Guiraud estate.

In the kitchen:

Served as a salad on sunny days with tomatoes, asparagus, watercress and fresh herbs….

Farmhouse CAPRINET

Whereabouts:

The Yvelines region

Origin:

Small scale farming

Milk:

Raw goat milk

Characteristics:

Extra fresh, the Farmhouse Caprinet has just been removed from the mould: it gives it a very low level of fats as it remains moist.

Very soft and milky with a light sheep taste in the mouth.

Taste it:

With a fresh organic Rosé from the Provence region such as a « Pétale de Rose » by Régine Sumeire.

In the kitchen:

Do as you like!

- Rather salty, « Berrichon »-style : on a big slice of country bread with chopped chives and shallots, fleur de sel and pepper.

- Rather sweet: honey, fresh seasonal figs, or homemade marmalade (strawberry, peach or plums…)

- It can easily replace Mozzarella with cherry tomatoes.

- Can be eaten warm on a phyllo pastry with a touch of honey and fresh mint.

The Farmhouse PÉLARDON

PDO

(Protected Designation

of Origin)

Whereabouts:

The Cévennes region

Origin:

Small scale farming

Milk:

Raw goat milk

Characteristics:

The Farmhouse Pélardon is a small puck with round corners and a thin pale yellow rind, sometimes with hints of blue. On the inside, it has an ivory colour and it is sold creamy in our cheese shops.

Taste it:

With a « Rollier de la Martinette » Rosé from Provence or a « Château Barbeyrolles », served very fresh.

In the kitchen:

- Balance the rich aroma of the Pélardon by associating it with a tapenade or a piment d’espelette confit.

- Simply serve it on a slice of country bread or hazelnut bread. Grill the slices for a couple minutes in your oven.

- Dispose the slices of Pélardon on freshly sliced figs, cover slightly with olive oil and ground pepper and cook in the oven for 10 minutes.

Farmhouse

SAINT-CLEMENT

Whereabouts:

The Périgord region

Origin:

Small scale farming

Milk:

Raw goat milk

Characteristics:

Its thin ash-coated rind matches perfectly with its creamy and ivroy-coloured inside. Received fresh, it is matured to be sold creamy, the moment when its sheep flavour can be best tasted.

Taste it:

You will be able to appreciate its hazelnut aroma when enjoyed with a lager.

In the kitchen:

- On a slice of crunchy country bread with a few fresh fruits: raisin, apple, fig… Or on a nut bread with a touch of honey.

- When not matured, the Saint Clément is perfect on a chicory tart.

- Marvellous with a strong honey such as chestnut honey.

Farmhouse ABONDANCE

PDO

(Protected Designation of Origin)

Whereabouts:

Haute-Savoie region

Origin:

Produced since the 13th century by the monks of the abbey of Abondance..

Milk:

Raw cow’s milk

Authorised breeds:

Abondance, Montbéliarde and Tarentaise

Characteristics:

The farmhouse Abondance is a concave-heeled loaf with a flexible, almost soft texture. Its taste is light and delicate.

Taste it:

An « Apremont » by Perrin or a sweet « Morgon » by Foillard

In the kitchen:

- Croque Monsieur styled, topped with poppy seeds.

- As an apéritif, sliced in sticks with Serano, Lomo Bellota and seasonal veggies.

- In a mushroom risotto (instead of parmesan)

BEAUFORT

CHALET D’ALPAGE

PDO

(Protected Designation of Origin)

Whereabouts:

Savoie region

Origin:

13th century

Called « Prince of the Gruyères » by Brillat Savarin.

Milk:

Raw cow’s milk

Authorised breeds:

Tarine and Abondance

Characteristics:

Not more than ten farms produce the « Beaufort de Chalet d’Alpage » in chalets situated over 1500 meters in altitude, from June to October.

It is made only in summer and traditionally, in a cooper cauldron. Its concave heel, its « yellow » aspect and its slightly buttered taste singles it out among the others pressed cooked curds.

Taste it:

With a « Blanc de Blanc » Champagne by Drappier or a Pouilly fumé by Philippe Raimbault.

In the kitchen:

- The most famous way: the fondue savoyarde (1/3 Beaufort - 1/3 Abondance - 1/3 Reblochon and/or Emmental), and don’t forget to baste garlic in the fondue pot.

- Exquisite in a potato gratin, served with Serano and a watercress salad.

COMTÉ

18, 24, 36, 44 months

PDO

(Protected Designation of Origin)

Whereabouts:

Jura massif area

Origin:

Provision cheese in the middle ages, the Comté is typical of mountainous regions: a wheel of 50kg holds 500 to 600 litters if milk!

Milk:

Raw cow’s milk

Authorised breeds:

Montbéliarde or french Simmental

Characteristics:

If the minimum maturation of a Comté is 4 months, it needs at least 18 months to reveal its aromas. Each loaf is picked at the Fort des Rousses where we have our very own provisions. This way we can offer such a broad choice of maturation levels: 18, 24 or 44 months of maturation.

Taste it:

Must be kept refrigerated and taken out of the fridge 15 minutes before tasting. A « warm » Comté becomes too strong and salty. The best association remains with a wine from the Jura region such as a Savagnin.

In the kitchen:

- In a fondue of course, with an 18 months or 24 months matured Comté.

- Simply cut with a knife and eaten with a nut bread paired with white grape and dices of apple.

And why not sushi-shaped with quince paste or toasted gingerbread ?

LE MONT D’OR

PDO

(Protected Designation of Origin)

Whereabouts:

Haut Doubs region

Origin:

Generous cheese circled and boxed to best protect its creamy texture.

Milk:

Raw cow's milk

Authorised breeds:

French Simmental and Montbéliarde

Characteristics:

The Mont d’Or has a wrinkled pinkish rind enclosing a creamy and soft texture.

It is sold 4 weeks-matured in our cheese shops.

Taste it:

Taste it at room temperature, with a spoon and obviously with the rind which is responsible for 50% of its flavour.

Pair it with a beautiful « Apremont » by Perrin or a « Morgon » by Foillard.

In the kitchen:

Excellent cooked in the oven in its box, or in a "Croziflette" (the famous Tartiflette made as a gratin of Savoyards square pastas called Crozet)

Farmhouse Reblochon

PDO

(Protected Designation of Origin)

Whereabouts:

The Thônes Valley, Haute-Savoie region

Origin:

Its name comes from the 16th century expression "re-blocher" meaning "re-milking" the cows in Savoyard patois.

Back in the days, the landowners (usually abbeys) would tax the farmhouses upon the quantity of milk produced. Hence, the farmers would clandestinely produce this cheese with the second milking of the day: that's how the Reblochon was born!

Milk:

Raw cow's milk

Authorised breeds:

Abondance, Montbéliarde and Tarine.

Characteristics:

The rind of the Reblochon is yellowish, sometimes pinkish and covered with a thin white pellicle, holding a soft ivory-coloured texture.

Taste it:

Enjoy with a light and fruity red such as a pinot noir or a gamay, and why not a semi-dry cider.

In the kitchen:

- Essential for the tartiflette, the reblochon is also great in a croque-monsieur, a crêpe, or in a veggies gratin

- Authentic tasting: Eat on a well-crusted bread with slices of Serano ham, a couple of pickles from la Maison Marc.

- To boost an apéritif, coat cube-shaped reblochon with gingerbread breadcrumbs and fry in a pan with olive oil.

MOUNTAIN TêTE-DE-MOINE

PDO

(Protected Designation of Origin)

Whereabouts:

Switzerland (close from the Jura region)

Origin:

The Abbey of Bellelay was built in 1136. A document from 1192 states that the monks of Bellelay were responsible for the production of this cheese (Tête de Moine meaning "Monk's head" in English) as a mean of payment of some property taxes.

Milk:

Raw cow's milk

Characteristics:

The mountain Tête de Moine has a natural firm and brownish rind holding a thin and unctuous texture.

We sell it 10 months-matured in our cheese shops, a period of maturation needed for it to reveal its flowery flavours.

You can order it by weight or in a Girolle shape, ready to be eaten.

Taste it:

With a white wine such as a « Pouilly fumé » by Raimbault or a « Pinot noir » by Jeff Carel.

In the kitchen:

- Enjoy the Girolles with a liquid honey and fresh ginger at the apéritif.

- On a board with charcuterie: Serano ham, Lomo, Chorizo, Saucisson « Noir de Bigorre » … and of course the delicious pickles from la Maison Marc and a meslun salad.

POMMARD

Whereabouts:

The Bourgogne region

Origin:

Very small scale artisanal production

Milk:

Raw cow's milk

Characteristics:

The Pommard is a triple-creamed cheese drained with a cloth and prepared with Beaune mustard bran from la Maison Faillot.

Its taste is smooth and delicate, it's a real treat!!

Taste it:

With a light and lively red Bourgogne or a fresh, fine-bubbled champagne.

In the kitchen:

-  With cherry tomatoes

-  On a toasted slice of country bread.

Farmhouse

SAINT FELICIEN

Whereabouts:

Dauphiné region

Origin:

Rhônes Alpes region

Milk:

Raw cow's milk

Characteristics:

Our farmhouse Saint Félicien has a natural, ivory-coloured, slighlty wrinkled and soft rind.

Matured in our cellars, we sell it creamy for a gourmet degustation, simply with a spoon!

Taste it:

With a morgon « Côte du Py » by Foillard.

In the kitchen:

- On a phyllo pastry, put a slice of apple, the Saint Félicien, a touch of honey and pepper. Close the pastry and cook in the oven for 15mn at 160°C. Serve with a salad and fresh herbs.

Farmhouse TOMME

AUX FLEURS

(Tomme in a flowered rind)

Whereabouts:

The Vosges region

Origin:

Small scale farming

Milk:

Raw cow's milk

Characteristics:

It is covered in a rind made of tiny mountain flowers (marigold, nasturtium, cornflower, violets...). On the inside, it is yellow and tender. The Tomme aux Fleurs offers delicate flavours of hazelnut and spices.

Taste it:

With a white wine such as a « Pouilly fumé » by Raimbault or a « Pinot noir " by Jeff Carel.

In the kitchen:

- Enjoy with a white or a spelt bread, the latter perfectly matching with the wild flowers, thanks to its hazelnut flavour.

- Serve it with a fig and almond paste such as the "Pain de Figue" sold in our cheese shops.

Farmhouse FENUGREC TOMME DU LIMOUSIN

Whereabouts:

Limousin region

Origin:

Small scale farming

Milk:

Raw cow's milk

Characteristics:

The Fenugrec Tomme du Limousin is covered with a thin rind offering delicate flavours of fenugrec (a brown seed), comparable to walnuts. The texture is soft and has tiny alveolus.

Taste it:

A fresh Rosé from Provence such as « Le Rollier de la Martinette » or a dry and fruity white wine such as "Les Hirondelles" from the estate of Boissezon-Guiraud.

In the kitchen:

Raclette is all you need!

TRUFFE D’ÉTÉ

Whereabouts:

French-speaking part of Switzerland, Vaud canton.

Origin:

Truffles in the summer?

Back in the days, the truffles handpicked in summer were dedicated to the pigs!! Today the Saint-Jean truffle is a true gourmet delight.

Its flavour is less strong than the black truffle and reveals a light touch of hazelnuts.

Milk:

Raw cow's milk

Characteristics:

This small tomme has a mould and very wrinkled rind, holding a white and unctuous texture, generously filled with slices of truffle. It has a round, soft and fine flavour. Highly addictive!

Taste it:

With a Champagne « Blanc de Blanc » or a « Rosé Brut » by Drappier.

In the kitchen:

- This cheese's delicateness matches perfectly with the truffle. Nothing else is needed. Enjoy it with a crunchy slice bread... Pleasure guaranteed!

Farmhouse BRILLAT-SAVARIN

PGI

(Protected Geographical Indication)

Whereabouts:

From the Seine-et-Marne to the northern part of Saône-et-Loire

Origin:

Created in 1890 under the name of "Ecelsior" or "Gourmet's delight", it was given its actual name in 1930 by Henry Androuët to pay tribute to the famous French gastronome Jean Hanthelme Brillat-Savarin. it is the oldest of the "triple-creamed" cheeses.

Milk:

Raw cow's milk

Characteristics:

Made exclusively with whole milk, the Brillat-Savarin is supplemented with cow's milk cream. Its white to ivory rind is covered with a white mould. The fine and homogenous texture of the Brillat Savarin is melting.

Unctuous and savoury, it offers aromas of mushrooms and hazelnuts paired with a delicate smell of cream and butter.

The Brillat Savarin is received fresh in our cheese shops and matured in our cellars for about a month.

Taste it:

With a Champagne « Blanc de Blanc » or a « Rosé Brut » by Drappier.

In the kitchen:

- Enjoy it with fresh bread to best appreciate its creamy and thick texture.

- Serve with scrambled eggs and trout or salmon eggs as a Brunch.

Farmhouse SAINT NECTAIRE

PDO

(Protected Designation of Origin)

Whereabouts:

Auvergne region

Origin:

In the 17th century, Marshall Henry de Senectère promotes it. It will then be served at the court of Louis XIV.

Milk:

Raw cow’s milk

Authorised breeds:

All breeds but from the origin of designation.

Characteristics:

Under its rind sometimes yellowish or reddish, the farmhouse Saint Nectaire has a flexible and soft texture combining delicateness and a pronounced taste.

It is sold in our cheese shops after at least 9 months of maturation: hence its aromas of cellar and mushroom are thicker.

Taste it:

With a « Vieille Mule » of the Languedoc region by Jeff Carel or « Le Loup dans la Bergerie», a Côtes du Ventoux

In the kitchen:

Excellent when melted as crostini with tomatoes and basil.

Farmhouse TOME DES BAUGES

Whereabouts:

Savoie region

Origin:

Its name comes from the word Cow, its spruce strap was made for easier transportation and conservation. Served in the Middle-ages in the Allion valley in the Savoie region and around Abondance in the Haute-Savoie region.

Milk:

Raw cow’s milk

Characteristics:

It has a cylindrical shape with a diameter of 20 centimetres. The Cowrin des Bauges is strapped in spruce and maple of its region, it has a soft texture hidden under a white or greyish washed rind.

It is sold in our cheese shops after 4 weeks of maturation hence its wooden aromas of spruce are enhanced.

Taste it:

A lovely « Apremont » by Perrin or a sweet « Morgon » by Foillard.

In the kitchen:

- Excellent in a savoyard fondue with Beaufort and Abondance (remove the rind)

- Or cooked with the rind and toasted on a big slide of country bread grilled in the oven. Serve with a farmhouse ham from the Auvergne region and pickles from la Maison Marc