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

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4 チーズ 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.

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店舗の場所

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

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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.

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