Champardennais Cow's Milk Cheeses

Caprice des Dieux is a French cheese originating from the micro-region of Bassigny. This soft-ripened cheese is made with pasteurized cow's milk and fully matures in about two weeks. It hides a creamy and smooth texture underneath its blo... READ MORE

Langres is a soft cheese made exclusively from cow's milk on the Langres plateau and the Bassigny pastures in the Champagne-Ardenne region. It has a long maturation period of at least 21 days, during which the cheeses are often rubbed wit... READ MORE

Chaource is a tall, soft cheese made from cow's milk in the Aube region in France. It is made by the process of slow draining, and the cheese must mature for at least 14 days before it can be consumed, either young, when almost no rind ha... READ MORE

Barberey is a traditional cheese hailing from the village of Barberey near Troyes. The cheese is made from cow's milk and it's first aged in wooden molds with perforated bottoms, then for a short while in earthenware molds, which are remo... READ MORE

Vignotte is a French triple-cream cheese hailing from Champagne-Ardenne, Normandy. The cheese is made from pasteurized cow's milk and extra cream. It has almost 75% fat and it's left to ripen for 2 weeks. Underneath its bloomy rind, the t... READ MORE

Pave d'Auge is a French cheese produced in the north of Auge in France. The cheese is made from pasteurized or raw cow's milk. Its texture is smooth and supple, with numerous eyes dispersed throughout the body. It has a washed rind, and t... READ MORE

Cendre de Champagne is a traditional cheese originating from the wine-growing Champagne region. Matured in damp caves for 6-8 weeks, the cheese is made from cow's milk cheese and has a natural dusty, gray, ashen rind. The texture of the c... READ MORE