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FROMAGES DE COCAGNE : THE FIRST WHOLESALER TO PROMOTE SOUTH-WEST FRANCE’S DIVERSITY
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.
L’immanente
This cheese stands among the most original creations. The colours of this goat’s tomme are surprising. The cheese comes from hand-moulding and curdled goat’s milk. It is lightly pressed and displays colourful nuances with pretty yellow and grey veins. This delicate, highly tender cheese is livened up with vegetable charcoal.
This gives it a slight bitterness, to which a spicy hint of turmeric is added. It is a pure delight that will add an original touch to your dishes.
Lot
Goat’s milk
Strength :
Mild
Type :
Soft
L’immanente
Lot
Goat’s milk
Strength :
Mild
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.
Camembert du Tarn
You find all the attributes of a good Camembert in this local unpasteurised cheese with a soft, melting texture. Its taste with notes of hazelnuts and undergrowth is characterful and lingers in the mouth. This cheese is every bit as good as its cousin in Normandy !
Noubloux
Cow’s milk
Strength :
Mild
Type :
Soft
Camembert du Tarn
Noubloux
Cow’s milk
Strength :
Mild
Type :
Soft
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.
COOKED PRESSED
This cheese family is usually found in eastern France, in the Savoie and Franche-Comté regions.
Abondance
Let yourself be seduced by this delicate, subtle cheese, the recipe for which dates back to the twelfth century. This cheese proudly bears the name of the village and valley it comes from, a region nestled in the north of the Haute-Savoie department of France, near the Swiss border. Do you love Beaufort ? Then be tempted by Abondance, which has the same features with its concave rind, but is less thick than its cousin.
It stands out for its light hazelnut taste. It can be enjoyed for an aperitif or towards the end of a meal on a cheeseboard.
Abondance
Cow's milk
Strength :
Mild
Type :
Soft
Abondance
Abondance
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!
Montalbanais
This Montbéliarde cow’s milk cheese is developed and matured in the Tarn department of France in the medium-altitude Monts d’Alban highlands.
It comes from a rather complex technology developed by our cheese master that combines hot and cold to make a very particular cheese. The delicacy of this gentle process produces a flat, smooth – even creamy – texture with flavours that are characterful without being too strong.
Tarn
Cow's milk
Strength :
Mild
Type :
Soft
Montalbanais
Tarn
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.
Bleu du Terrou
This blue cheese is proud to represent the region of Occitanie with its packaging that sports the colours of the Lot department and its allusion to the Cathar cross. It also takes the shape of a knight’s helmet. The cheese is lightly blue-veined. It is mild and creamy and can be easily used as a spread. It has a soft texture and you can savour notes that are almost sweet in this gourmet blue cheese.
Lot
Cow
Strength :
Mild
Type :
Creamy
Bleu du Terrou
Lot
Cow
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.
Etxaldia semi-skimmed milk
This milk comes from Basque farmers and is part of the Bleu-Blanc-Cœur approach that ensures respect for livestock.
This smooth local milk stands out for its delicate, flavoursome taste.
Pays Basque
Cow's milk
Etxaldia semi-skimmed milk
Pays Basque
Cow's milk
