Mystère d'Alléosse

First, there is the Fourme d'Ambert, frank and blue-veined, setting the tone.Then comes the touch of Maison Alléosse: walnuts from the Quercy, three varieties of grapes, arranged in layers, and a secret ingredient known only to the Maison, the one that makes all the difference.Sweet meets salty, the dried fruit crunches against the melting blue, and the mystery works its magic.To taste it is to adopt it: a true bonbon, born of a recipe the Maison guards jealously.One rule only: respect the product in order to reveal new expressions of flavour.

Stilton AOP au Porto

First, there is the Stilton, in all its English nobility. Creamy paste, frank veining, assertive character.
Then comes the touch of Maison Alléosse: a patient infusion of Port, which seeps to the heart of the paste and leaves its mark, an amber vein that tells the story of the encounter.
In the cellar, time does the rest. Five to twelve weeks during which the cheese softens and becomes melting and rich, while the aromas weave together, deep, winey, at times almost liqueur-like.
From Great Britain to Portugal, two terroirs answer one another, united by the affineur's expertise.

Fourme au Sauternes

First, there is the Fourme d'Ambert, the Auvergne blue in all its tradition.
Then comes the touch of Maison Alléosse: an infusion of Sauternes, which softens the blue veining with its liqueur-like notes.
In the cellar, time does the rest: six to eight weeks during which the paste becomes rich, supple and creamy, while the golden wine embraces the melting blue.
One of the Maison's most popular specialities. Born of the meeting between the terroir of Auvergne and a great wine of the South-West.

Le Bristache

There is the generosity of Brillat-Savarin, a triple-cream paste of almost silky sweetness.
Then comes the touch of Maison Alléosse: a layer of finely crushed French pistachio, slipped into the heart of the cheese and coated around its edge.
Beneath the bloomy rind, the white cream meets the vivid green of the pistachio. On the palate, the milky roundness of the Brillat-Savarin blends with the crunch and subtle aromas of the nut.
An exquisite marriage. An exclusive creation born from the hand of the affineur.

Sakéshire 

First, there is the Shropshire, an English blue with an orange hue, frank and assertive.
Then comes the touch of Maison Alléosse: a maturation in aged amber Japanese sake, which softens the blue veining and adds unexpected notes: fermented grains, a discreet umami, a new warmth.
The British blue and the spirit of Japan meet and answer each other in an unprecedented fusion.
A Franco-Japanese nod. Born from the hand of the affineur.

Mont Joux Truffé 

First, there is the Brillat-Savarin, triple-cream in all its silky roundness.
Then comes the touch of Maison Alléosse: black truffle, finely sliced and arranged in generous layers that run through the paste, leaving their deep, earthy aromas.
The cheese takes on a new dimension: its creamy softness is carried by the forest floor without ever fading before it.
Luxury in cheese form. A seasonal edition born from the hand of the affineur.

Royal à la Truffe

First, there is the Brillat-Savarin, triple-cream in all its silky roundness.
Then comes the touch of Maison Alléosse: black truffle, finely sliced and arranged in generous layers that run through the paste, leaving their deep, earthy aromas.
The cheese takes on a new dimension: its creamy softness is carried by the forest floor without ever fading before it.
Luxury in cheese form. A seasonal edition born from the hand of the affineur.

Camembert au Calvados

First, there is the Camembert de Normandie, the one from Jort, in all its milky generosity.
Then comes the touch of Maison Alléosse: a patient infusion of Calvados, which runs through the paste and leaves its mark, with an amber warmth and notes of apple and ripe fruit settling deep inside.
Next comes the coating: an artisanal breadcrumb, shaped by hand and rolled grain by grain until the cheese is entirely covered in a golden, fragrant crust.
Beneath this rustic coat, a robust, assertive cheese, where Norman roundness meets the amber roundness of Normandy's eau-de-vie.
An exceptional pairing. Born from the hand of the affineur.