France

Le rouge - French heart and soul

There’s no mistaking that the world is in love with Frenchcheese. Seriously, it is the heart of the fromage world and hasgiven rise to flavours and styles that cheese makers across theglobe try to copy, often with little success. This cheese, on theother hand, has some serious French pedigree...

Bleu d’Auvergne - The Prince of the Blues

Quite often Roquefort is referred to as the King of the Blueswhile the Bleu d’Auvergne is called the Prince due to it’s younger, sweeter style. The creaminess of this offering from South-Central France will have you blessing the cheesemaker.

Fourme d’ambert 1000 years of tradition

We all know that France is well known for centuries of cheesemaking, history and tradition. Although Fourme d’Ambert is oneof the lesser known cheeses in Australia, it is certainly one ofFrances oldest dating back to the Roman occupation nearly1,000 years ago.

Fromager des Clarines - Made for baking

The creation of Jean Perrin is a story of romance. In 1965, JeanPerrin and Madeleine Vermot, both from old Franche-Comtefamilies, met. Both working in the cheese world in the JuraMountains of France, they decided to start their own dairy tocontinue the traditions and connection to their region. Theirpassion for tradition has been passed to their children,Jean-Luc and Jean-Marie, who carry on the family business.The authenticity and passion of Jean Perrin is testament to adesire to never lose sight of where they came from and neverto forget the past.

Fougerus, from the heart of Brie

Fougerus, The heart of Brie, but not Brie   Producer - Fromagerie Rouzaire Origin - France Milk Type - Cow Ageing -...

Roquefort - The King of French Cheese

In a country of brilliant cheese, being declared “Le Roi desfromages” (The King of Cheeses), is no short task. Over thecenturies, Roquefort has captivated all who have tasted it, fromJulius Caesar to Denis Diderot.

Saint Agur - Double Cream or Blue?

You know you’re on to a winner when a cheese crosses over intotwo categories of soft and blue! This cheese is so creamy that itis actually classified as a double cream cheese. After 3 months ofmaturation to get the blue veins running through it, this cheeseis a delightful experience. 

Caprinelle tome de chévre - Wow!

Quite often a goats cheese milk can be quite polarising.People either love it or hate it. This Chèvre will really testpeople’s personal thoughts as they taste quite a complex yetsubtle cheese.

Emmental de savoie - Holy moly that’s a wheel of cheese!

Hailing from the French town of Savoie In 1936, CamilleChambert decided to start cheese making when the MontBlanc milk factory decided to pay less for the milk from farmers.(An all too familiar story). Since he started, the farm has beenhanded down through to generations and is now run bybrother and sister duo, Luc and Celine Chambert

Saint Angel

~ Yes, it’s from Heaven ~ One thing the French get right is cheese. There’s no arguments there considering their lo...

Bleu D'Auvergne

Quite often Roquefort is referred to as the King of the Blues while the Bleu d’Auvergne is called the Prince due to it’s younger, sweeter style. The creaminess of this offering from South-Central France will have you blessing the cheesemaker. But just like Roquefort, this cheese is quite young with it first being created in the 1850’s. This French blue cheese is a true prince

D’affinois Bleu -The Bleu for all

Quite easily, the good folk at Fromagerie Guilloteau would beconsidered pioneers in forging new ways of making cheese.Unlike the traditional ‘curds and whey’ approach of cheese
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