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CHEESE (19)
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Aydius de Ferme
This Tomme goat is one of the more delicate than we know. Unknown it will have a great future
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Bûche du Gers
The cheese curd from a very lactic guard even after many refined freshness. Schihin family from Alsace became an ambassador of the Gers
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Cabecou
Appeared likely after the Hundred Years War during migrations, the Rocamadour owes its commercial expansion of the railway. It becomes a high-profile cheese.
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Cabri Ariégeois
The kid Ariège, in its round wooden box, strapped spruce, resembles nothing so much as the Mont d'Or and hidden under a red marvelous crust dough flowing to perfection and deliciously scented.
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Cathare
This goat cheese bears the emblem of the region: the beautiful Occitan cross inscribed on the front of his flat disc and ash.
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Chenette
Farmhouse cheese in the Toulouse region
