Our products Lacaune sheep Alpine Goat’s Cheese Montbéliarde Cow’s Milk Cheese Blend of three milks Lacaune sheep Bouchon de Mijoule Intensity: Ripening: 7 days With its fine, flowery rind and soft, generous body, this cheese is very creamy on the palate offering delicate, natural fragrance. Tomme de Mijoule Intensity: Ripening: 9 days A cheese which reveals itself on the palate thanks to its sweetness and voluptuousness. Its creamy, delicate body melts in the mouth and releases delightful, natural aromas of milk. Tomme bleue Intensity: Ripening: 13 days An almost creamy blue cheese, with pronounced veins, and a very strong taste, reminiscent of the farm. Délice fleuri Intensity: Ripening: 30 days A beautiful, blond, floral-infused rind lends this cheese an aromatic palette of woody, flowery scents. Cassou bleu Intensity: Ripening: 7 days A light, marbled body with woody aromas at end of tasting, revealing its strength. Douceur du Tarn Intensity: Ripening: 30 days Light at the start of the tasting, aromas arrive on the finish, resulting in a delicate mix of woody flavours. Montbéliarde Cow’s Milk Cheese Tomme blanche Intensity: Ripening: 10 days Under the white, flowery rind is a smooth, creamy cheese with a natural taste of cow’s milk. Bleu du Massegros Intensity: Ripening: 20 days Strong, full-bodied and mature, a rustic blue combined with very surprisingly sweet paste. Alpine Goat’s Cheese Tomme de chèvre Intensity: Ripening: 50 days A combination of rind with a very pronounced taste and a melt-in-the-mouth body underscore the local character of this cheese. Le noir de chèvre Intensity: Ripening: 30 days A small, plump, generous, ashy ewe’s milk cheese with scents of fresh fields on an autumn morning. Blend of three milks Tomme 3 laits nature Intensity: Ripening: 40 days A perfect balance of aromas, both full-bodied and fruity, this tomme is particularly subtle. Tomme 3 laits à l’ail des ours Intensity: Ripening: 50 days Thanks to its smell and its refined taste, this cheese will bring you contentment and originality. Enjoy it as finger food, or melted and accompanied by a variety of local cold meats. Tomme 3 laits au piment Intensity: Ripening: 50 days Discover new flavours produced by the subtle marriage of different milks with chilli. Served on a cheese platter or as a raclette, it makes for a wonderful, new taste experience.