Cheeses of France, Italy, Switzerland, United Kingdom, Spain and world with cow, ewe and goat milk

NOTRE OFFRE

Cheese platters

Buffets

Cheese workshops

Gift cards and boxes

Business

NOTRE SAVOIR-FAIRE

Our history

Our cheese guide

Cheese Index

Our producers

NOS BOUTIQUES

NOS RECETTES

FR

EN

ES

PT

IT

DE

NL

SV

AR

RU

HI

ZH

JA

Uns kontaktieren

AUTRES LANGUES

In :

Käse

REZEPTE

Käseführer

Vorspeisen

Hauptspeisen

Nachspeisen

Home
Unser Fachwissen
Käse aus aller Welt

4 Käse Bretagne

Abbaye de Timadeuc

Abbaye de Timadeuc is a cow's milk cheese made in the Morbihan area.

Campénéac

Le Campénéac est un fromage de vache à la saveur lactique peu relevée.

Noyal

C'est un fromage au lait de vache, originaire d'Ille-et-Vilaine.

Saint-Paulin

Le Saint-Paulin est un fromage doux au lait de vache.

Lädt…

Wo Sie unsere Läden finden

Cheese shop Boulogne • Androuet Levallois • Androuet - Versailles • Livraisons • Maison du fromage • LÄDEN Neuilly • LÄDEN Paris 16 • LÄDEN Paris 16 • LÄDEN Paris 17 • LÄDEN Paris 15 • LÄDEN Paris 7 • LÄDEN Paris 5 • LÄDEN Paris 14

JOBS

NEWSLETTER

KONTAKT

HAHA

Unser Ziel und unsere Werte

Through this website, we want to pay tribute to the craft cheese refiner, true priesthood for men and women of our house. Refine a cheese is a matter for specialists: it is to bring the cheese to mature so that it fully expresses all its aromas. A real game of patience, refine requires constant monitoring and a suitable environment. All the nobility of this profession is to raise the cheese.

Become cheese refiner and prepare a cheese board is an artist's work because it gives a strong personal dimension to the cheese. There is a veritable companionship between the product and the man, that is what is exciting. Work a living product, a product of beasts, is a profession that brings much joy and which can cross all the provinces of France and the world heritages and their taste. The relationship with producers is also very rich and completes the noble profession.

Top