Cheese & Wine

From the Savoie region, Reblochon is the product of Savoie farmers’ ingenuity… and of fraud. It first appeared in the Thônes valley in the pastures of the chalky Alpine foothills of the Aravis massif, […]

Both the Dutch and the French claim to be the originators of this cheese. Also called “Boule de Lille” (ball of Lille) or “Vieux Lille” (old Lille), the name Mimolette means “half-soft”, since the […]

Bleu d’Auvergne is an Appellation d’Origine Contrôlée (AOC) cheese that is very well-rounded, much like the land it comes from, a land of volcanoes that offers this aromatic and flavourful delicacy. Characteristics – AOC […]

It presents a beautiful ruby red colour and a nice aroma of wild berries and flowers; it’s not a pretentious wine and when tasting, its freshness prevails, sided with its marvellous sweetness, thanks to […]

Even though by size it is considered Brie’s little brother, some consider Coulommiers as a precursor to France’s most famous cheese. It can be distinguished by its homogeneous texture, soft but not runny, and […]

With a different production process to Champagne, the idea is to capture the fresh fruitiness of the Prosecco grape. Light, crisp and lively, Prosecco is always a party favourite that pairs nicely with rich […]

Wine with a golden, yellow colour. It has a sweet honey-like nose, spicy (saffron) with dried fruits and candied citrus fruits. In the mouth, it leaves a rich, sweet flavour, a sharp finish and […]

A shepherd’s snack, a farmer’s dessert, or the pride of a region, being the only AOC cheese of the Pyrenees, Ossau-Iraty is entwined with the history and traditions of these mountains. Characteristics – AOC […]

The origins of soft-ripened cheeses are often confused with that of Brie, a true royal gift, literally, since Charles d’Orléans would give it to the ladies of the court as a present! Brie de […]

“Princesse daignez me souffrir Puisque je doys vous offrir Icy que je vous représente Le pont-l’évêque en raccourci S’il vient d’une terre plaisante Il est délicieux aussi.” (Princess if you would be so kind, […]

Around 1700, Pierre Audigier (1659–1744) praised the cheeses of Saint-Nectaire in his “Histoire d’Auvergne” (History of Auvergne) by writing, “it yields not in goodness to those European cheeses that have the best of reputations.” […]

Camembert is undoubtedly the most famous of the French cheeses. It is the king of cheeses, or at the very least the most popular one. It is a mainstay of every cheese plate and […]

This deep red wine is characterised by pleasant aromas of wild black fruit and pepper notes which go particularly well with sweet and nutty Président Emmental, leaving a delicious aftertaste. Usage tip Delicious melted […]

In the Mont Blanc region, the valley of Abondance has been renowned for generations for its cows, its church, its immense ski areas affiliated with Portes du Soleil, but most of all for its […]

French Emmental is a modern cheese with ancient roots and often mistaken for Gruyère. The production is characterised by the formation of holes, the “eyes”, by fermentation and a high calcium content. The mountain […]