Pasteurised cheese

AOP organic Fourme d'Ambert (pasteurised cow milk) - 200g from smooth to strong but well balanced close to the mushroom taste

Compostelle cheese (thermized goat milk) - 120g - both lightly goaty and fresh

Mimolette cheese (pasteurised cow milk) - 200g

Ovalie cendree cheese - 150g - (pasteurised goat milk) - light pleasant acidity, nice goaty flavor. As it ages, it develops a creamier paste and nuttier flavors

Delice de St Cyr - 250g - (pasteurised cow milk) - a very creamy cheese with hazelnut and mushroom notes

1924 Auvergne , pasteurized cow and sheep's milk - 300g

AOP Ossau Iraty cheese 10 months aged (pasteurised sheep milk) - 200g depending on the length of maturing, from very mild to intense, but always elegant and refined

Boulette d'Avesnes cheese (pasteurised cow milk) - 200g - flavoured with parsley, pepper, tarragon and cloves.