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O nosso know-how

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Cheese platters

Cheese workshops

Gift cards and boxes

Our cheese guide

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Índice de queijos

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entradas

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pasta

Intensidade

queijo Queijo de leite de Ovelha

Queijo da região Languedoc Roussilon

Queijo da região Languedoc Roussilon

Tomme au lait de brebis.

Photo Ibargui

queijo Queijo de leite de Ovelha

queijo Queijo da região Languedoc Roussilon

queijo Queijo da região Languedoc Roussilon

Onde encontrar as nossas lojas

Cheese shop Boulogne • Androuet Levallois • Androuet - Versailles • • Loja Neuilly • Loja Paris 16 • Loja Paris 16 • Loja Paris 17 • Loja Paris 15 • Loja Paris 7 • Loja Paris 5 • Loja Paris 14

OUR SERVICES

Paris Cheese workshops
Workshop "cheese discovery" in Paris at 70€
Workshop "cheese amateur and tasting" at 95€
Worshop "making cheese" in Paris at 70€
Cheese platters
Cheese buffet
Cheese Animation
Evening wine and cheese
Initiation and tasting
Cocktails cheese
Turnkey Catering
Gift box
Seminars

OUR PLATTERS AT THEMES

Goats platter
Sheep platter
Blue platter
Corsican cheese platter
Savoie cheese platter
Auvergne cheese platter
Italian cheese platter
Christmas cheeseboard
Wedding cheese platter

CHEESE FRANCE

Savoie cheeses
Cheeses of Normandy
Cheese Provence
Auvergne cheeses
Cheese North
Alsatian cheese
Cheese of the Pyrenees
Cheeses Corsican
Cheese of the Jura
Cheese Lorraine
Cheeses of the Alps

CHEESE OF EUROPE

Italian cheese
Spanish cheese
Swiss cheese
Dutch cheese
Portuguese cheese
Greek cheese
English cheese

AOP CHEESE

Reblochon
Comté
Roquefort
Brie de Meaux
Saint-Nectaire
Selles-sur-Cher
Banon
Beaufort
Munster
Livarot
Bleu de Gex
Mont d'Or
Bleu des Causses
Langres
Epoisses
Ossau-Iraty
Rocamadour
Brocciu
Morbier
Maroilles

RECEIPTS

Cheese Fondue
Croquettes Camembert
Cheese Sauce
Cheesecake
Mont d'or in the oven
Fondue County
Tartiflette with Reblochon
Recipes Goat
Recipes Roquefort
Recipes Mozzarella

HAHA

A nossa missão e os nossos valores

Through this website, we want to pay tribute to the craft cheese refiner, true priesthood for men and women of our house. Refine a cheese is a matter for specialists: it is to bring the cheese to mature so that it fully expresses all its aromas. A real game of patience, refine requires constant monitoring and a suitable environment. All the nobility of this profession is to raise the cheese.

Become cheese refiner and prepare a cheese board is an artist's work because it gives a strong personal dimension to the cheese. There is a veritable companionship between the product and the man, that is what is exciting. Work a living product, a product of beasts, is a profession that brings much joy and which can cross all the provinces of France and the world heritages and their taste. The relationship with producers is also very rich and completes the noble profession.