Roquefort Roquefort is probably the most known and popular type of blue cheese in the world. It is produced exclusively from the milk of sheep that grow in Aveyron region. Maturing cheese is made in natural caves under the village of Roquefort-sur-Soulzon. Appearance is white and slightly bright, complex flavor, creamy slightly salty. Roquefort is best accompanied by walnuts and raisins.
Laguiole Legend say that this cheese was first brewed at a monastery in the mountains of Aubrac. It is a cheese with a complex taste, slightly sour and fragrant. Laguiole is a compact and orange rind and the middle is firm and delicate.
Brie de Meaux AOC It is considered the king of cheese and is produced in the Champagne-Ardenne region from cow's milk. It has a creamy consistency and is aging as it can detect a slight nut flavor. It has a straw yellow color and velvety skin is white
Bleu d’Auvergne This cow's milk cheese is produced relatively short time, from the middle of the last century. Cross the blue mold cheese on rye bread is developed, giving also a poignant smell and taste of hay and flowers.
Emmental Grand Cru It is made from unpasteurized cow's milk is needed about 700 to 1,000 liters of milk to get 70 kg of Emmental. Savor its unique characteristic sweet taste is on mountain cheese. After a long period of maturation turns a slightly yellowish inside with holes the size of a walnut