Cheese & Wine

Around 1700, Pierre Audigier (1659–1744) praised the cheeses of Saint-Nectaire in his “Histoire d’Auvergne” (History of Auvergne) by writing, “it yields not in goodness to those European cheeses that have the best of reputations.” […]

It presents a beautifully discreet ruby red colour with a “wild” aroma of red fruits, wild berries and a touch of spices. In the mouth it has a light taste, with a slightly marked […]

A dry Riesling offers a fruity, refreshing acidity and a long flavourful finish that works well against the tangy taste and creamy, crumbly texture of the goat’s cheese. Usage tip Serve with pieces of […]

French Emmental is a modern cheese with ancient roots and often mistaken for Gruyère. The production is characterised by the formation of holes, the “eyes”, by fermentation and a high calcium content. The mountain […]

In the Mont Blanc region, the valley of Abondance has been renowned for generations for its cows, its church, its immense ski areas affiliated with Portes du Soleil, but most of all for its […]

A ruby wine with aromas of red fruit and flowers. The flavour is balanced with a proper acidity and soft tannins, which go together perfectly with rich and creamy Camembert. Eat with fig wedges […]

A shepherd’s snack, a farmer’s dessert, or the pride of a region, being the only AOC cheese of the Pyrenees, Ossau-Iraty is entwined with the history and traditions of these mountains. Characteristics – AOC […]

From the Savoie region, Reblochon is the product of Savoie farmers’ ingenuity… and of fraud. It first appeared in the Thônes valley in the pastures of the chalky Alpine foothills of the Aravis massif, […]

Even though by size it is considered Brie’s little brother, some consider Coulommiers as a precursor to France’s most famous cheese. It can be distinguished by its homogeneous texture, soft but not runny, and […]

Bleu d’Auvergne is an Appellation d’Origine Contrôlée (AOC) cheese that is very well-rounded, much like the land it comes from, a land of volcanoes that offers this aromatic and flavourful delicacy. Characteristics – AOC […]

They say that the Sequani, who invaded Franche-Comté before the common era, made cheeses that would keep well to get through the winter. The fruit of an ancestral passion, Comté also has a luxuriant […]

Even though Parisians did not discover it until 1812 thanks to the “Almanach des gourmands” (Gourmands’ Almanac), in all likelihood, Neufchâtel is the oldest Norman cheese. Its delicious heart shape is the product of […]

This naturally sweet wine is highly aromatic, with hints of apple, dried figs and candied citrus fruit. The pleasantly sweet and smooth taste in the mouth is the perfect contrast with the intense, rich […]

A little nod to history: Bleu des Causses owes its creation to the AOC recognition of Roquefort! Though both from the same region, they differ in their main ingredient: ewe’s milk for Roquefort and […]

Livarot, with its orange rind and spicy aroma, has the most pungent flavour of all Norman cheeses. Its name comes from the main town where it was commercialised the most and which defines its […]