Brin d'Amour

Originating from Corsica, made with raw sheep's milk, its soft, tender paste is mild and pleasing on the palate. A soft cheese with a natural rind flavoured with maquis herbs. Farmhouse and artisanal production, exclusively from the milk of sheep fed on natural pastures free of industrial fertilisers.

U Casanu

Originating from Lucciana in Haute-Corse, made from 100% Corsican sheep's milk, with a washed rind rubbed with a mixture of water and chestnut beer, an emblematic Corsican speciality. This step allows it to develop subtle woody notes and a beige-orange rind.

A Filetta

A Filetta is a Corsican soft cheese with a washed rind. The milk comes from flocks of sheep raised in very rustic conditions. These are almost wild animals, fed in the Corsican maquis, and their milk is highly aromatic, which the cheeses express to the full.

Lou Bren

With Lou Bren, the Shepherds of the Larzac reinvent the famous Savoyard cheese Reblochon in sheep's milk! With its orange rind and fairly supple ivory paste, Lou Bren is a rather mild cheese with a sheepy aroma that is both fine and light. A supple or firm paste, with a nutty taste.

Pérail DES CABASSES IGP

Originating from the south of the Aveyron, Pérail des Cabasses IGP is made from sheep's milk. Its supple, creamy paste, protected by a thin bloomy rind, develops notes of cream, fresh milk and delicate animal notes as it matures. A cheese of great finesse, emblematic of its terroir and of the pastoral expertise of the Aveyron.