The true Crottin de Chavignol is produced from the raw milk of an alpine breed of goat easily recognized by it brown thick coat. This is one of the rare cheeses that can be eaten at different stages of maturity.
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Crottin de Chavignol
Tag: French Alps
Tomme de Savoie
This typical cheese from the Apls was originally made as a result to the lack of milk used for the Beaufort or others Gruyeres.Tome de Savoie is often made with skim milk after the cream has been used to make butter. This is why Tomes are traditionally lo
Beaufort
This cheese come from the French Alps… Like the Comte,it’s seasonnal,a “fruitier”made during the summer,with a pale yellow pate (when cow eat wild grass and flowers) as opposed to the one call “fermier”,whiter,made in the winter with a milk less rich,(when cows eat dry herbs and and straw). A Chablis woul just be perfect with this amazing mountains cheese.