Previous recipes
Le Bethmale
A Traditionalist a bit vigorous
Bethmale is made according to traditional methods used in a small region of the Pyrenees, a mountain chain forming a natural border between Spain and France.
Le Baluchon
A Soft from the Bas du Fleuve
This cheese is the result of an alliance between two talented craftsmen and their know-how: a dairy farm producer and an affineur, or cheese producer. Add maturing cellars built especially to develop this cheese, and it is no wonder we now have this tasty marvel.
Le Rassembleu
Biological Blue from Raw Milk
We have selected this raw-milk farmer’s cheese produced in the gentle Laurentides hills of Sainte-Sophie because of its outstanding qualities. This fine blue cheese has a bold flavor tempered by a soft melting texture and creamy bouquet.
L’Abondance Fermier Le Pic
Rare Rustic
Its birthplace is the Abondance valley in France, an alpine area nestled between Leman lake along the Swiss border and the crest of Mont-Blanc. Made from the milk of Abondance cows feeding from the rich grasslands of mountain pastures, this authentic regional product also takes its name after this hardy and age-old breed.
Savoy Tomme
Bouquet of an Ancient
Tomme is undoubtedly the oldest cheese produced in the Savoy and Upper Savoy regions of the French Alps.
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