French cow milk semi-soft texture

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Bleu d'Auvergne is an old traditional French cheese, an AOC cheese, made from raw cow's milk, produced in the Auvergne region, like the Fourme d'Ambert. The Bleu d'Auvergne is quite different though, it is an aromatic cheese, salty and rich, piquant and... read more
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This French treasure, from the Auvergne region, is made from raw cow's milk. The Fourme d'Ambert is an ancient French gourmet blue cheese. 'Fourme' is describing its cylindrical shape. Ambert is the town in Auvergne mountains where the cheese is created.... read more
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Raclette cheese may be the world's most famous melting cheese, and it is made in the Savoie region of the Alps, in Switzerland and in France. Our French raclette cheese is made of cow's milk and matured for at least 5 months in respect of the French... read more
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This French 'Baby Swiss cheese' is made from pasteurized cow's milk and has a delicious sweet and nutty flavor, very similar to an Emmental (that is the Swiss they refer to) or a Jarlsberg (also a cheese that takes after the Swiss Emmental). The rind has... 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 from... read more
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St. Nectaire is an old traditional French cheese, produced in the Auvergne region of France. It is semi-soft, made from pasteurized cow's milk, from Salers cows that feed on rich, high mountainous pastures. This French AOC gourmet cheese is made in round... read more
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Tomme de Savoie is made in the French Savoie region in France; the area that borders Switzerland and Italy. 'Tomme' means 'round or wheel' and can be applied to many relatively small sized wheels. Tomme de Savoie is made from raw skimmed cow's milk and... read more