Barisien

A cheese produced in the Île-de-France region. Incomparably soft, fine and delicate, it comes from the marriage of curd and fresh cream. Its rind is naturally bloomy, white and downy. Its buttery paste is creamy white, with flavours of cream and butter and a slight acidity.

BRIE DE MEAUX

Its production area stretches from the plains of Brie to the Meuse. This cheese is said to have been crowned "king of cheeses" by Talleyrand at the Congress of Vienna. Its rind is covered in a white down, and its paste is a pale straw yellow, with a smooth, supple consistency and a well-developed bouquet of mushroom aromas.

Brie de Melun AOP 

Born over 1,000 years ago, it may be the forefather of the various bries. Although its origin is uncertain, old references to this cheese suggest it was eaten before the Roman invasion. Its paste is golden yellow and creamy, with a pronounced flavour and a hint of salt on the finish.

Camembert de Normandie AOP

Developed in 1791 by Marie Harel, it is the most famous of Normandy's cheeses, and even of all French cheeses. Its surface is streaked, crusted and covered in white down, and its white to pale yellow paste is supple. Ladle-moulded. A scent of terroir, with a fruity, full-bodied bouquet and plenty of character.

Camembert au Calvados

Made entirely in-house, our Camembert de Normandie from Jort is infused and matured with a renowned Calvados, then coated in artisanal breadcrumbs. It blossoms through this exceptional pairing. Enjoyed fully ripe to the core, it reveals its true personality. A robust cheese with fruity aromas.

Chaource AOP

The first written records of Chaource production date back to the 14th century. It takes its name from a town in the Aube and delights lovers of soft, creamy cheese. It remains slightly chalky, surrounded by a thin layer of cream. A mild flavour lifted by a slight hint of acidity.

Coulommiers

A soft, bloomy-rind cheese named after the town in Seine-et-Marne where it was originally made. Today it is firmly rooted in France's authentic gastronomic heritage. A slightly pronounced flavour of terroir, with a well-aerated, yellow paste and a creamy heart.

Fougerus

Listed in the culinary heritage of Île-de-France, it originated in the village of Chevru in Seine-et-Marne in 1957. A cheese of the Brie family, but with more distinctive character, as it is matured on a bed of ferns. When well matured, its white rind becomes covered in slightly brownish patches, with a frank, herbaceous taste.

Saint Félicien

It is said to have been made with a blend of cow's and goat's milk. It was born in the Ardèche in the early 20th century, reportedly invented by a cheesemonger from Lyon who had the idea of blending his surplus milk and cream. He is said to have named the cheese after Place Saint-Félicien, where his shop was located.

Saint Marcellin IGP

Saint-Marcellin is a cheese from the Dauphiné region. Its protected geographical indication dates from 2013 and covers 274 municipalities. Originally, Saint-Marcellin was made with goat's milk. In 1730, reforestation in the region forced farmers to make it with cow's milk instead.

Tentation de St Félicien

After Saint-Marcellin and Saint-Félicien came Tentation! It was created in 1984–1985 in the Rhône-Alpes region (Isère), after several years of trials. The name "Tentation" ("Temptation") was added for good reason: once you start it, it is very hard not to finish it!

Valbrie au Poivre

It traces its origins to the Brie Campagnard. It was sold at the markets of Montereau, a historic mid-sized town in the south-east of Seine-et-Marne. Brie Campagnard was revived in the early 2000s and, a few years later, made room for its cousin, the Valbrie.

Neufchatel AOP

Legend has it that English soldiers discovered it during the Hundred Years' War. At the end-of-year festivities, young Norman women offered them heart-shaped cheeses to show their affection. Creamy and lightly salted, it has a milky taste with a hint of mushroom.

Abbaye de Citeaux

An authentic monastic cheese. One of the few still made and matured within the abbey itself by the monks, using milk from their own herd. We give it a longer maturation with a secret washing recipe, which brings even more suppleness and a more developed fruitiness.

Affidélices au Chablis

Affidélice au Chablis is closely related to Époisses, both in how it is made and in where it comes from. Originating in Burgundy, this cheese is washed several times a week with Chablis, which gives it its distinctively winey taste. It has a creamy texture and a frank flavour.

Aisy Cendré

Aisy Cendré is matured for a minimum of four weeks, during which it is rubbed with a brine gradually enriched with old Marc de Bourgogne. At the end of maturation, it is coated in 100% natural ash from vine cuttings. Maturing under the ash gives it unique woody notes.

Brique des Flandres

The Pavé de Calais, formerly known as Brique des Flandres, is an orange cheese reminiscent of the colour of Flemish brick houses. It was created by the Bernard Brothers in the 1980s as a tribute to the six burghers of Calais and the paving stones surrounding them in front of the Belfry.

Curé Nantais

The "first" of the Breton cheeses. Curé Nantais first appeared in 1880 in the small village of Saint-Julien-de-Concelles, in the Loire region. Its inventor was Pierre Hivert, who developed the cheese on the advice of a priest from the Vendée passing through the village.

Epoisses au Marc de Bourgogne

It was born in the small village of Époisses almost five centuries ago, created by a religious community. From the 17th century onwards, local farmers' wives continued making Époisses and, through the quality of their craft, contributed to its renown.

Fleurs des Lacs

Fleur des Lacs is rubbed with white wine and wrapped in wild flowers. During maturation, the aroma of the flowers permeates the paste. A herbaceous taste with a light hint of walnut emerges, which beautifully complements its soft, even creamy, paste.

Fort d'Ambleteuse 

One of the historic treasures of the Opal Coast. Its rounded shape, its legends and its history inspired the Bernard Brothers to create the Fort d'Ambleteuse. This speciality is brushed with organic cider from the Leduc family, apple growers just a few kilometres from the creamery.

Langres AOP AU VIEUX MARC DE BOURGOGNE

It is made, in keeping with ancient traditions, with whole cow's milk from the pastures of the Bassigny and the Langres plateau. We continue to spray it with Marc de Bourgogne for several weeks, which heightens its character and creaminess.

Livarot de Normandie AOP

It takes its name from the town of Livarot, in the heart of the Pays d'Auge. It is wrapped in strips called "laîches", formerly made of willow wood and now of reed, hence its nickname "the Colonel". Livarot is a cheese characterised by its strength and the lingering aromas on the palate.

Maroilles AOP

In the 8th century, Maroilles (or "Marolles") was matured in the Abbey of Saint-Humbert de Maroilles. As early as 1723, Maroilles appeared as a distinct product in Savary des Brûlons' Dictionnaire universel du commerce, d'histoire naturelle, d'arts et de métiers.

Munster AOP à l'Eau de Vie DE MIRABELLE

Munster is a cheese from Alsace and Lorraine whose cradle is in the Vosges mountains. Its origins are said to date back to the 7th century, when Benedictine monks settled in the region and began making cheese for the needs of their community.

Murols

Legend has it that, in the early 20th century, the priest of Murol, a small town in Auvergne, pierced Saint-Nectaire cheeses through the centre to speed up their maturation and so their sale. He then sold his idea to a cheesemaker, who kept the old spelling of the town's name.

Pont l'Évêque AOP

It acquired its square shape in the 17th century to set it apart from the other cheeses of the Pays d'Auge, whose common ancestor is the Angelot. Pont-l'Évêque has held an appellation d'origine contrôlée (AOC) since 1972 and a protected designation of origin (AOP) since 1996.

Reblochon de Savoie AOP

In the 13th century, farmers would only partly milk their cows when paying their landlord, then milk them a second time once the landlord had left. The cheese owes its name to this practice, called "la rebloche"; in the local dialect, "re-blocher" means to pinch the udder a second time.

Timanoix à la Liqueur DE NOIX

Produced by the nuns of the Abbey of Échourgnac in the Dordogne, production was later extended to the Abbey of Timadeuc in Brittany. The nuns were unable to keep up with growing demand for this product and so joined forces with another abbey by sharing the original recipe.

Vieux Lille 

In the 19th century, it was sold to miners and workers in the north of France, who often ate it with black coffee or a glass of genever. To preserve it during long journeys, it was salted, which gave the cheese a greyish appearance and a pronounced taste.

Mont d'Or AOP

Originally, the cows came back down to the barns to spend the winter. At that time of year, milk production is lower, making it impossible to produce wheels of Comté. So farmers made cheeses on the farm for their own consumption, and Mont d'Or was born.

Petit Fumé

This cheese was originally invented by medieval shepherds, who ate it in the summer pastures around a wood fire. Petit Fumé is smoked over beechwood, with a supple paste, ideal for raclette or fondue for a touch of originality.