The small log rouleau de Provence is a typical goat cheese made by only few producers and it is recognizable by the leaf of thyme on its top.When you eat some Rouleau de Provence you have all the flavours of...

The Breton marshland of the Vendée, between the mouth of the Loire and the Ile de Noirmoutier, is a surprising land of wilderness and character. Made from the products of the family farm. Some forty years later, the Beillevaire cheese...

Long blanc is a goat cheese around 150 g. It has a log shape like the Ste Maure de Touraine but the texture is friable and firmer.Le long blanc is a raw goat milk cheese. The natural and fine rind...

Cheese from the Ile de Ré in the western coast of France, this cheese is lightly salted with Fleur de Sel and dusted, Cendré in French.Fleur de Ré Cendré has a semi-firm texture, the taste is grassy and subtle, it...

Fleur de Re Blanche is a goat cheese around 150g with a natural pleated rind. The cheese is usually served fresh and young or semi refined ( around 2-3 weeks) and it is creamy in the border and chalky in...