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The Ossau-Iraty will be more flavourful after the aging in a cave.
The Vacherin Mont-d'Or is a seasonal cheese. A few minutes in the oven in its wooden box will allow to fully appreciate it.
It seems that the Charbonnier gallois worked wonders served in a sandwich of roast beef and mustard.
The fromage en grains is a must for the success of a good poutine.
In Franche-Comté, the Cancoillotte is mainly appreciated on fresh bread at the time of the meals.