The Abbaye de Citeaux cheese comes from the Citeaux Abbey, located in Burgundy, France. Frère Frédéricand Frère Joel run the creamery at the Abbaye de Citeaux. It is a classic, washed rind cheese made from cow's milk. The milk is derived from red and white Montbéliarde cows that graze on the flat meadow surrounding the abbey for at least 6 months. Only 300 cheeses are manufactured every Monday and Tuesday, most of which are sold at the Abbey shop.
The Abbaye de Citeaux cheese has a pungent aroma that overpowers the flavour of cheese. The texture is supple and semi-soft with an ivory white colour for the dense and smooth interior paste of the cheese. The cheese has earthy, creamy and milky taste. Volnay or any light Burgundy wine is good for pairing with Citeaux cheese.

Abbaye de Citeaux

Frères Frédéric and Joel

Fromage fermier, le Fleur des Monts possède une croûte foncée naturelle et un pâte ocre, ferme et lisse. Ses arômes végétaux laissent découvrir des saveurs riches de fleurs et d’amandes.

Son nom fait référence à la situation géographique de la fromagerie, de même qu’à l’alimentation des brebis qui fournissent le lait pour la fabrication du Fleur des Monts. À Saint-Hélène-de-Chester, on trouve plusieurs monts au pied desquels pâturent les brebis.

Fleur des monts

Alpes-Maritimes

The history of making Vacherin dates back to around 200 years, but only since 1981, it has been controlled officially. Swiss people call this soft, washed-rind cheese as Vacherin du Mont d'Or, in France it is called Vacherin du Haut Doubs (or just Vacherin in local shops).
Vacherin is made from pasteurised cow’s milk, which offers a full-flavoured and slightly acidic taste. Cheese becomes almost liquid after maturation. It has a greyish-yellow blanched rind which has to be removed before eating it. This rare and luxury cheese is eaten like a Fondue. Vacherin is produced only from 15th August to 31st March. The cheese tastes delicious with wines such as Beaujolais Nouveau, Côtes du Jura and Champagne. It comes in various shapes enclosed with a strip of spruce bark.

Vacherin

mild blue cheese, similar to but not as strong as Roquefort

Tomme de bleu de brebis

This remarkable cheese was already known in the time of the Romans. It takes about 500 liters (130 gallons) of milk to make a Beaufort of 40 - 45 kg. The cheese is made from the milk given by the mahogany-coloured Beaufort cows, called the Tarines or Tarentaises. This ancient mountain breed originally came from the Indo-Asian continent. Beaufort cheeses come in three versions, Beaufort d’été (summer Beaufort), Beaufort chalet d’alpage and Beaufort d'hiver (winter Beaufort) which is made in the mountain chalets.

DJB

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