This particular Tomme de Savoie is made by Mons cheesemongers. They use full fat cows milk whereas some producers skim the milk. This give it a thick velvety texture.
An aromatic cheese from the region of Champagne. Only turned once to form the crater at its centre, the cheese is washed to create Langres’ characteristic undulating surface and voluptuous...
Mons Roquefort is a rich, creamy, and salty blue cheese made from raw sheep's milk with intense, tangy, and complex flavours. It has a moist, crumbly texture with striking blue veins...
A family-run fromagerie supported by around 30 small local farms whose herds range from 40 to 120 cows only, Gaugry have been well known for the quality of their Epoisses....
