France

French specialties

Cave-aged cheeses, traditional condiments and farmhouse charcuterie from the great producing regions of France.

3 references in this selection

France

Roquefort AOP — Cave-Aged

The king of blue cheeses, ripened in the natural limestone caves of Combalou in Aveyron. Made exclusively from raw Lacaune sheep's milk. Powerful, tangy, and creamy with characteristic Penicillium roqueforti veining. Supplied in half-wheels (1.3 kg) and pre-cut wedges.

France

french ·condiments

Dijon Mustard — Traditional Burgundy Recipe

Stone-ground Dijon mustard produced in Burgundy following the traditional French recipe with brown mustard seeds and white wine vinegar. Sharp, clean heat with refined depth. Available in 1 kg jars, 5 kg buckets, and 20 kg food-industry pails.

France

french ·cheese

Camembert de Normandie AOP

Traditional Camembert produced in Normandy from raw cow's milk, ladle-moulded in five layers as required by the AOP specification. Bloomy white rind, creamy yielding paste, earthy and milky flavor profile. Supplied in 250 g wooden boxes, packed in foodservice display cases.