FRENCH CHEESE CORNER
The rolling hills of Auvergne. The coastal swells of Normandy. The irresistible fusion of the Basque region. Encompassing all of this and more, France is home to some of the world’s most iconic cheeses. From its austere beginnings in monasteries centuries ago, French cheesemaking is still an artisanal endeavor. There are now over 400 types of French cheeses, each with a rich local heritage tied to the distinctive terroir, cultures, and people of their storybook towns of origin.
The French Cheese Corner brings to you a curated list of some of the best cheeses France has to offer, crafted with the highest quality milk. We seek to enlighten you with the storied legacy of each cheese, inspire you with unexpectedly delicious flavor combinations, and deliver each unforgettably French experience to your tabletops. Join us!
The Goat TomeDiscover
The French Basque Country prideDiscover
The bold legacy of Northern FranceDiscover
The Heavenly cheeseDiscover
Montagnard des Vosges
The soft mountain cheeseDiscover
The World Champion CheeseDiscover
The #1 blue cheese in FranceDiscover
The subtle, tasty cheeseDiscover
The golden washed rind cheeseDiscover
Raised by a family of cheesemongers, Roland Barthélemy has, from an early age, always shown a particular interest for traditional French cuisine. In 1971, at only 22 years old, he acquired a small creamery in Paris that soon become a renowned address in the capital. Roland Barthélemy is now the proud Ambassador of Traditional French Cheesemaking: he seeks to share his passion and knowledge about cheese all over the world and carries with him the colors of gastronomic diversity. He says: "Cheese is an amazing ingredient, able to adapt itself to different usages, from simple recipes to more elaborate ones; it offers rich, modern, and generous associations, allowing us to discover tasteful combinations.” Author of many publications, Roland Barthélemy was bestowed the Award for Exceptional Contribution to Cheese from the World Cheese Awards. This cheesemonger is also the President of the International Cheese Guilde, as well as a famous speaker and juror in numerous competitions worldwide.