Roquefort
One of the best blue cheeses of France. It is produced entirely from the milk of the ewes that feed on the vast plateaux in the Aveyron, in the Languedoc.

Camembert de Normandie
True Camembert comes from only five departments in Normandy. Its origin dates back to the 18th century. Originally, this cheese was dry and yellow-brown, but after a few modifications it became softer and more earthy. A genuine Camembert has a delicate salty taste.

Munster
Munster was born in a monastery situated in a valley of the same name. Benedictine monks who were prohibited from eating meat, created the cheese in the 12th century. During its maturing, Munster is turned every two days and washed with warm water from the Vosges.

Rocamadour
One of the finest goat milk cheeses. Formerly known as "Cabécou de Rocamadour" it is now officialy called just Rocamadour after the town in the Dordogne. It's been an AOC cheese since 1996.

St. Nectaire
This is a semi-soft, disc-shaped cheese from Auvergne, made from milk of Salers cows that feed on the very rich and perfumed volcanic pasture lands of the uplands of the Auvergne region of France. The Saint Nectaire is a fermier (farm) cheese easily recognized by its green label. The aging process (affinage) is carried out in old vine cellars. At maturity it cured on a bed of straw for eight weeks and seems to absorb some of its earthy, pastoral aroma.