Rhônalpin Blue Cheeses

La Roche is a French cheese hailing from Rhone-Alpes where it's produced by Fromagerie Guilloteau. The cheese is made from pasteurized cow's milk. This blue cheese is left to mature for about 3 weeks. The texture is creamy, soft, and yiel... READ MORE

Bleu du Vercors-Sassenage is a blue cheese made from a mix of warm, raw fresh milk and last evening's cow's milk, with a white moldy rind that may become orange due to yeast and bacteria. It has been produced in the French regions of Dr&o... READ MORE

Bleu de Termignon is a French blue cheese produced in the region of Rhône-Alpes. It's made from cow's milk, and only four producers make this cheese during the summer. The cheese has a crusty and rough rind, and underneath it there is a dens... READ MORE

Bleu de Bonneval is a traditional cheese hailing from the village of Bonneval in Savoie. The cheese is made from unpasteurized cow's milk and it's typically left to age for about 8 weeks. Underneath its thin moldy rind, the texture is cre... READ MORE