Abbaye de Belloc is a semi-hard, pressed, uncooked ewe's milk cheese originally produced by a monastary.
The Epoisses cheese is a cheese with a soft texture with a powerful flavour, matured using Marc de Bourgogne,
The Fourme d'Ambert cheese is the mildest of the blue cheese, it has a creamy, rich texture and a fruity flav
The characteristics of the Fourme de Montbrison cheese evoke the nature of the Forez region.
The Ossau Iraty cheese is made with ewe's milk from the Basque Region : its taste is nutty and milky.
The Sainte-Maure-de-Touraine cheese is a goat's cheese with a nutty taste hand-made and made by farm dairies.