Bleu d'Auvergne AOP 

Bleu d'Auvergne was born in the mid-19th century from the passion of a farmer 40 km west of Clermont-Ferrand. He had the idea of seeding milk with the blue mould that formed on rye bread, and of piercing the curd wheels with a needle. The air entering the cheeses did the rest.

Bleu des Causses AOP

This cheese is made entirely in the traditional way. Philippe Alléosse gives it his full attention as he infuses it with Port. Followed by a long, delicate maturation, this gives the Stilton all its flavour and aromas. With a melting, rich texture, it is matured for 5 to 12 weeks.

Bleu de Gex AOP

It is produced only in the highest part of the Jura range. The blue mould develops during maturation, its spores carried naturally by the air of the chalet where it is made. Its ivory paste is mild, creamy and veined with blue, with a frank taste and no bitterness, distinctive without being robust.

Bleu de Termignon

An ancestral cheese, made only in high alpine pastures from cows fed exclusively on grass and hay, from the mountains of Savoie. The affineur pierces the cheese so that the blue (which is not seeded with Penicillium) appears at the heart of the paste. Character, length on the palate, all the aromas of the alpine pastures.

Bleu & Noir 

Located on the edge of the Rambouillet forest, the Ferme de la Tremblaye dates back to the 19th century. From the 1970s, it has devoted itself exclusively to making farmhouse cheese. The Persillé is produced only on site from the milk of Alpine goats, using traditional methods.

Fourme d'Ambert AOP

Produced and matured in Auvergne, in cool, humid cellars for one month after being pierced to aerate the paste and allow the blue to develop, it is considered the mildest of the blue-veined cheeses. On the palate, fragrant notes, delicate aromas and a mild, round taste.

Nero Blue

The smoked Nero Blue is an artisanal blue-veined cheese matured with Lapsang Souchong black tea before being smoked over cedar and pine wood, a truly unique blue! With a fine, creamy texture, its flavours of dried fruit, undergrowth and flowers are lightly lifted by the smoky taste of the woods used for smoking.

Perassu Vieux

Made from a carefully selected Bleu de Gex AOP, Perassu Vieux benefits from several months of maturation in the cellar. Time gives it more depth and character while preserving the finesse of its paste. Its blue-veined and slightly animal notes come through intensely, for a rich, lingering tasting experience.

Ubriaco

The name refers to the technique of placing young cheeses in barrels filled with leftover grape skins and seeds from winemaking. Drenched in Fior d'Arancio DOCG wine and matured on candied orange peel, it becomes an exceptional "dessert" cheese.

Roquefort Carles AOP 

Made in Roquefort-sur-Soulzon from sheep's milk, Roquefort Carles AOP is matured in the village's natural caves, where unique conditions favour the development of its blue veining. Its creamy, melting paste reveals frank, balanced notes of freshness, character and length on the palate.

Roquefort Papillon AOP

It was born in 1906 from an encounter between people and nature. Using a system of doors and hatches, the affineur regulates the airflow in the cellar to achieve and maintain ideal maturing conditions. "Haut, table, sol" (top, table, floor): the names given to the three levels of shelving that hold the cheeses.

Roquefort Vieux Berger AOP

Born of a family story spanning three generations, deeply attached to the values of their terroir and of Roquefort. Since 1923, from one generation to the next, the expertise has been passed on, improved and refined. Its identity relies on the same artisanal and traditional techniques.

Shropshire

Shropshire was created in the 1930s by Dennis Bigging. Our Shropshire is made at the Colston Bassett dairy, the last Stilton producer to ladle the curd by hand into the draining vats, and they work in the same way with the Shropshire.

Stilton AOP

Long known as the "King of English Cheeses", Stilton is one of the few British cheeses to have received PDO status from the European Commission. Only seven dairies are authorised to make Stilton. An English blue made from cow's milk, with blue veining throughout.

Gorgonzola Cremificato DOP

Gorgonzola is an Italian blue-veined cheese originating from the Milan area in Lombardy. The village of Gorgonzola was once an important stopover for cattle on transhumance. It is a mild, creamy blue with a distinctive, slightly spicy flavour.

Carublu d'Alpe

A cow's milk blue made in Germany and then matured in the Tyrol Valley. Carublu is macerated in rum and sprinkled with cocoa nibs that have themselves been soaked in rum. Matured for several weeks, which gives it a spicy taste. It is made from the cheese Friesenblu.

Fourme de Montbrison AOP

Recognisable by its orange rind, it is made with the milk of cows from the Haut-Forez. A fine, well-veined, melting paste with a delicate taste, somewhere between a Stilton and a Fourme d'Ambert. After 6 weeks of maturation, the fourme becomes fragrant, with a slightly marked blue character.