Cow's milk

Exclusively made in Savoy using the milk from 'Abondance cattle, this seasonal cheese is matured for 4-6 months obtaining a very fine yet charactarful and spiced flavour.

 

 

Produced in churn, Eric Hennart has chosen this butter because all parfumes from the Normandie’s pasture are together. You can find it in tablet or block.

 

 

Cantal is undowbtelly one of France's most anciens cheeses. Its texture is granular and the depth of the crust indicates the cheeses age. Dull cheeses are to be banned. Our demi-vieux is therefore matured for at least five months.

 

 

Ripening times from six to eighteen months provides the Comte with a firm yet smooth fruity-flavoured texture growing spicier with age.

 

 

 

Originating from the town of Langres, this Champagne cheese is mature without being reversed regularly, consequently creating a crater on top of the cheese. Whashed with the Marc de Champagne added brine, its aroma is colourful and tangy.

Traditionally circled with five strips of sedge, the 'Colonel' is artisan-made in the Calvados. Its rinds naturally turns red after regular washings and brussings. Its texture develops an exquisite pungent flavour.

 

 

After several months' ripening, the Maroilles shows its real characterdeveloping its smoothness and rich aroma reflecting the spirit of the region.

 

 

Traditional ripening in our humid cellars provides the cheese with a natural mited crust.Time and frequent reversals as well as crut-brushings provides its an orangey texture (from Rocou natural colouring) with a nutty flavour, becoming mouthmelting and brittle with great age.

 

 

Artisan made in the aera of origin, the numerous washings and brushings the cheese undergoes provides it with an orangey to brownish rind. Its taste is pleasantly pungent.

 

 

Typical tangy cheese, dating back to the previous milleneum. Its smooth and generous texture develops to a full aroma during the ripening period.

 

 

Originating in the Thones valley, its making dates back to the Roman era. After maturation, its texture develops to very fruity cream, delightfully melting in mouth. The rind carries the farmhouse green oval stamp.

 

 

Traditionnally matured on straw in vaulted cellars, the creamy-textured Saint Nectaire keeps an inimitable tang of its soil. The rind, pinkish when young turns grey, and as it ripens further, goes on to obtain a rich golden paste.

 

 

Proposed by Eric Hennart in 3 size : 500gr, 700gr or 3 kg, it was called for a long time « cheese hood » or « cheese cream ». From raw milk, surrounded with epicea strap, its smoothness will keep hot your winter dishes.