French Cow Milk Semi-Soft Texture Cheese

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Bleu d'Auvergne was developed as a model of another French cheese, Roquefort, but using cow's milk instead of of sheep's milk. Legend has it that an Auvergne peasant, around 1845, decided to sprinkle his cheese with a blue mold that he found... read more
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This French treasure from the Auvergne region of France is made from raw cow's milk. Fourme d'Ambert is an ancient cheese: one of the oldest recorded cheeses in French history. 'Fourme' is an old word for the cheese's shape (or form), and... read more
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Raclette may be the world's most famous melting cheese, and deservedly so. It's made in the Savoie region of the Alps, in Switzerland and in France. Our French Raclette cheese is made of raw cow's milk and matured for at least 5 months in... read more
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This French version of 'Baby Swiss' is made from pasteurized cow's milk and has a delicious sweet and nutty flavor. Madrigal is very similar to Switzerland's Emmental cheese, or Norway's Jarlsberg cheese. The cheese is light yellow with those... read more
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Port Salut, a semi soft, creamy French cheese made from cow's milk; it is a traditional monastery cheese and is also known as Saint Paulin. Originally produced by Trappist Monks in the 19th century, this was the first French cheese produced... read more
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Born in an extraordinary location, Roquefort Societe cheese is made with perfumed raw milk from an incredibly adaptable breed of ewes, Lacaunes. Each sheep gives 16 gallons of milk per season – much less than cows - making this milk rare and... read more
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Saint Nectaire is an ancient French gourmet cheese with a natural rind, made in the beautiful mountains of the Auvergne region. This is a raw milk cheese in France, but in order to sell it in the USA, the French creamery makes a pasteurized... read more
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Tomme de Savoie is an excellent example of the many French 'Tomme' cheeses. It is made in the Savoie region and also in the Haute-Savoie near to the Swiss border. 'Tomme' means 'piece' and is a general word for semi-hard cheeses. Tomme de... read more