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Ian Picard
( - Page 6)
Gamme
Standard
Le Pic
Paste
Blue (12)
Firm (66)
Fresh (16)
Fresh and Spun (3)
Melted (2)
Semi-firm (26)
Soft (52)
Spun (3)
Intensity
Mild (66)
Moderate (72)
Strong (42)
Milk Origin
Buffalo (3)
Cow (123)
Cow and Ewe (2)
Cow or Goat or Mixed (1)
Cow, Goat and Ewe (4)
Ewe (16)
Ewe or Ewe and Goat (3)
Goat (28)
Other (0)
Treatment
Pasteurized (116)
Raw (38)
Raw or Pasteurized (1)
Thermized (25)
Thermized or Raw (1)
Country
Bulgaria (1)
Canada (7)
Canada (Ontario) (5)
Canada (Prince Edward Island) (2)
Canada (Québec) (87)
Cyprus (1)
England (2)
France (77)
Greece (2)
Ireland (1)
Italy (17)
Netherlands (6)
Norway (3)
Spain (22)
Swiss (14)
U.S.A. (10)
Various Countries (10)
Wales (1)
Particularity
Ashy (8)
Cheese for the grill (2)
Enriched with cream (8)
Low in fat (5)
Low in salt (1)
Organic (12)
Others (8)
Private importation, by plane (15)
Ripened with alcohol (9)
Seasonal (1)
Smoked (3)
With gluten (5)
Without animal rennet (10)
Without lactose (12)
Our Cheeses
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How long do we have to bring at room temperature the cheese before consuming it?
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How much cheese do we calculate per person?
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Fondue aux fromages Le Pic: The Recipe
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A chèvre en mousse and its endive
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L’Épicurien and its crêpes
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