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FROMAGES DE COCAGNE : THE FIRST WHOLESALER TO PROMOTE SOUTH-WEST FRANCE’S DIVERSITY

South-west France boasts unrivalled diversity in cheese. It is the only French region to offer all categories of cheese and to produce all three types of milk. The region is brimming with a wealth of products to discover. The founding team of Fromages de Cocagne is supported and counselled by François Bourgon, who holds France’s prestigious title Meilleur Ouvrier de France for outstanding craftsmanship. The team seeks to be not just a wholesaler, but a campaigner too.

SOFT WITH NATURAL RIND

This is the large cheese family of Brie and Camembert. These cheeses come from moulding that is most often direct to keep as much suppleness as possible. Penicillium camemberti is then added to them. This fungus is characterised by its snow-white colour and mushroomy taste. A red spot means the cheese is ripe in the middle. A red spot means the cheese is ripe in the middle.

This family of cheese comes from Normandy and the whole Paris basin up to the borders with the Champagne region.

Saint Julia

Saint Julia owes its name to a beautiful village with the same name perched on a hill a few kilometres from Revel in the region of Occitanie.
Saint Julia is a small cream cheese rolled in a mix of pepper, mustard seeds and paprika. It is the ideal product for cheese-lovers fond of highly seasoned, unusual cheeses.

Revel

Goat’s milk

Strength :

Strong

Type :

Soft

Saint Julia

Revel

Goat’s milk

Strength :

Strong

Type :

Soft

SOFT WITH BLOOMY RIND

This is the large cheese family of Brie and Camembert. These cheeses come from moulding that is most often direct to keep as much suppleness as possible. Penicillium camemberti is then added to them. This fungus is characterised by its snow-white colour and mushroomy taste. A red spot means the cheese is ripe in the middle.

This family of cheese comes from Normandy and the whole Paris basin up to the borders with the Champagne region.

Templier

The Lot department of France is famous for its Cabécou cheeses. The Val du Mazet cheesemaking dairy also produces cow’s milk Cabécou. And to be even more original, these cheeses are moulded with the dairy’s brand: a shield. This lactic cheese is very creamy, just like its fellow Cabécou. The Val du Mazet dairy is proud to be Occitan, so it marks its cheeses with the Occitan cross, which the cheeses’ ash coating puts in relief slightly.

Lot

Cow’s milk

Strength :

Mild

Type :

Creamy

Templier

Lot

Cow’s milk

Strength :

Mild

Type :

Creamy

SOFT WITH WASHED RIND

This cheese family is emblematic of France’s northern borders. From Picardy’s Maroilles to Alsace’s Munster, these cheeses stand out for their strong scent and moistness. These two particularities come from the rind, which is covered in a bacterium rather than a fungus. This bacterium is brevibacterium linens, also known as red bacterium.

Maturation of these cheeses requires a damp, little-ventilated cellar to keep the rind moist. The cheeses are washed in brine at an early stage to produce this rind.

Claousou

Claousou is a strapped cheese with an original shape that draws attention and stands out immediately from other mixed-rind cheeses. Its terracotta colour goes well with the Jura spruce wood strap. Its texture is soft, verging on melting, with a beautifully ivory-coloured body that is silky, smooth and consistent.
The fine flavours of the full-fat sheep’s milk mix harmoniously with the strap’s woody scent. The round, full-bodied tastes linger wonderfully in the mouth.

Hyelzas

Sheep’s milk

Strength :

Strong

Type :

Creamy

Claousou

Hyelzas

Sheep’s milk

Strength :

Strong

Type :

Creamy

COOKED PRESSED

This cheese family has a special place in my heart as its traditional representative is Comté. In this family is a desire to make cheeses that keep for as long as possible. To achieve this, the curds are cut, heated and pressed. Mechanical and thermal processes ensure the curd texture is as dense as can be. The result is a firm cheese that requires many months, even years, to fully develop its flavours.

This cheese family is usually found in eastern France, in the Savoie and Franche-Comté regions.

Beaufort

It is difficult not to succumb to the unrivalled taste of this cheese that lifts you up to snow-capped peaks. This cheese has been certified with the protected designation of origin label since 1968. It comes from a strong pastoral tradition and is produced high in the mountains at an altitude between 1,500m and 2,500m. Its name comes from the Beaufort valley, its birthplace.

Beaufortain

Cow’s milk

Strength :

Mild

Type :

Soft

Beaufort

Beaufortain

Cow’s milk

Strength :

Mild

Type :

Soft

UNCOOKED PRESSED

This cheese family is the largest and most varied ! It includes Morbier, Cantal and Ardi-Gasna. It is characterised by a weight above one kilogramme – a cheese type known as tomme. These cheeses vary in texture according to how they are pressed. They range from soft to hard, each region pressing them differently. Similarly, the coverings are specific to local areas.

The family spreads so far over France that it is difficult to pinpoint it to one location!

Tomme de Revel au Fenugrec

The body of this cow’s milk tomme is yellow. It is soft and melts in the mouth. This original recipe is a version of plain Marzac cow’s milk tomme. It has fenugreek seeds incorporated into it. It owes its unique taste to milk from the Montagne Noire mountain range, from the only producer who works using old methods with French Simmental cattle. These tomme cheeses are matured for at least six months.
They are ideal for a raclette dish.

Revel

Cow's milk

Strength :

Mild

Type :

Soft

Tomme de Revel au Fenugrec

Revel

Cow's milk

Strength :

Mild

Type :

Soft

BLUE-VEINED

Cheese is thought to have come from an accident in preserving milk. So this family of cheese almost certainly comes from an accident in preserving cheese. In this family, the penicillium is not outside the cheese but inside its body. So the maturation is inverted, from the inside towards the outside. To make this maturation possible, the cheeses have to be pricked with needles to introduce the oxygen needed for the fungus to develop. The tangy flavour of the cheese depends on the layer of penicillium and the maturing duration.

Guttus

This cheese has an Etruscan name – meaning ‘the greatest’ – because of its origin in Tuscany where the cheesemaker developed it using completely innovative techniques. It is a white, slightly yellow cheese with blue-green veins that dissolve in the body. Guttus has a buttery, creamy texture with a slight bitterness from its rind.

Tarn

Cow's milk

Strength :

Mild

Type :

Creamy

Guttus

Tarn

Cow's milk

Strength :

Mild

Type :

Creamy

DAIRY

Butter, cream and yoghurts are dairy products rather than cheeses. That is why they form a specific family. Although the production technique is different and these products are not left to mature, they are nevertheless sources of excellent nutrients for our health: calcium, vitamins and especially lactic bacteria that strengthen our microbiota.

Mozzarella

Yes, a mozzarella! But one made in Toulouse by two Neapolitans, who are of course passionate about their craft and who promote local, artisan products. This is a high-quality product made with ingredients from sensible agriculture to form a flavoursome mozzarella. It will delight your customers in tasty salads or on pizzas !

Toulouse

Cow's milk

Strength :

Mild

Type :

Creamy

Mozzarella

Toulouse

Cow's milk

Strength :

Mild

Type :

Creamy