The Brie de Meaux is a cheese from a large mould, With a diametre of 35cm. Known of since the Middle-Ages, enjoyed by many Kings of France and celebrated by many writers, Brie experienced its moment of glory when at the Congress in Vienna, in 1815. At a grand banquet uniting ambassadors from gouvernements all over the Europe, each ambassador was served their favourite cheese. The Austrian Chancellor, Matternich, exclaimed that the Brie de Meaux was the ’Prince of cheeses.’

The name of the Gruyere cheese appears as Gruiere in 1655, which comes from the Gruyere, the district in the canton of Fribourg, where it was made.

Comté cheese has been a shared legacy for centuries. Comté is the product of the link between man and the land. When it is made according to the traditional methods, each round of cheese expresses the cheese dairy from which it was made, it’s exact area of production, the season in which it was made, and the particular savoir-faire methods of it’s master cheese maker and master affineur.

In Auvergne, the cheeses produced there are part of its legacy just as much as the Roman churches and thermal baths. The cheeses of this region have been enjoyed since ancient times, where the Arvernes amazed the Romans with the quality of their cheeses.

Made in the Haute-Auvergne, the ‘green region’ with its fertile pasture, the 2000 year old Cantal cheese is the oldest of all the cheeses.

When the valley of Padania was cleared, the Benedictine and Cistercian monks began to transform milk into large rounds of cheese which could be matured for a long time. Parmigiano originates from more than nine centuries ago.

L'histoire du Camembert commence en Normandie au XVIIIeme avec l'histoire de Marie Harel.