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 interior.
This fermier cheese is made by soaking a ripened tomme in marc for a month in an air-tight container. The heat caused by the fermentation heats the inside of the...
All of Normandy’s cheesemaking know-how is concentrated in a cheese that is as creamy as one could wish and covered by a deliciously golden rind. Pont l’Evèque is a subtle...
