Cow cheese

Bleu d`Auvergne Cantorel 125g

Maturing 30 – 40 days.

Ingredients: pasteurized cow´s milk, salt (2,8%), lactic starter cultures, calcium chloride, animal rennet, Penicillium.

Produced in France

Bleu D’Auvergne 1,25kg

Maturing 55 – 70 days.

Ingredients: pasteurized cow´s milk, salt (2,8%), lactic starter cultures, calcium chloride, animal rennet, Penicillium.

Produced in France

Bleu d´Auvergne Generique 125g

Maturing 30 – 40 days.

Ingredients: pasteurized cow´s milk, salt (2,8%), lactic starter cultures, calcium chloride, animal rennet, Penicillium.

Produced in France

Bleu d`Auvergne Generique 1,25kg

Maturing 30 – 40 days.

Ingredients: pasteurized cow´s milk, salt (2,8%), lactic starter cultures, calcium chloride, animal rennet, Penicillium.

Produced in France

Fourme d’Ambert 2,2kg

Maturing 45 – 60 days.

Ingredients: pasteurized cow´s milk, salt (2,9%), lactic starter cultures, calcium chloride, animal rennet, Penicillium.

Produced in France

Bresse Bleu 2kg and 150g

Ingredients: pasteurized cow´s milk, cream, salt, starter cultures, rennet.

Produced in France

Blue Stilton 2kg and 150g

Ingredients: pasteurized cow´s milk, salt, rennet, blue mold, starter cultures.

Produced in England

Prefozola 1,8kg

Maturing 2 weeks.

Ingredients: pasteurized cow´s milk, salt (1,5%), lactic starter cultures, rennet, calcium chloride, Penicillium.

Produced in France

Carree D’aurillac 1,9kg

Maturing 18 days.

Ingredients: pasteurized cow´s milk, salt (2,5%), lactic starter cultures, rennet, calcium chloride, Penicillium.

Produced in France