From Chaource AOP, with its bloomy rind and subtle aromas, to Époisses, with its powerful taste and melting texture, Langres, with its orange rind and unique character, and Triple Crème, a creamy cheese that will delight lovers of mild flavors, each cheese reveals the excellence of carefully selected cow’s milk.
Matured with passion, our cheeses offer a rich palette of flavors, ideal for enhancing a platter, complementing gourmet recipes or accompanying a fine wine.
Dive into the world of cow’s milk cheeses and let yourself be seduced by creations that combine tradition and authenticity.
L’Epoisses AOP
Epoisses covers roughly the north-western half of Côte-d’Or, two cantons of Haute-Marne and three cantons of Yonne. Its name comes from the village of Epoisses, located in the west of this territory.
The treatment is repeated at least 5 times to obtain its characteristic orange color. Its balanced, clean, fruity taste and creamy, melt-in-the-mouth texture make it a unique cheese. Since 1996, it has benefited from a Protected Designation of Origin (PDO).
Le Chaource AOP
Originating from the Champagne village that bears its name, Chaource is a cow’s milk cheese from the bloomy-rind soft cheese family. Beneath its white rind, Chaource reveals a fine, melt-in-the-mouth texture and delicious aromas of cream, hazelnut and fresh mushrooms.
Chaource has been a Protected Designation of Origin cheese since 1996.
Le Langres AOP
A member of the washed-rind soft cheese family, Langres is easily recognized by the cavity, called a “fontaine”, which is hollowed out on its upper side. This PDO cheese is matured using the traditional method, with successive “washes” that give it its beautiful orange color. Its distinctive feature is that it is powerful on the nose but soft on the palate.
Le Triple Crème
Our Triple Crème comes from the Brillat Savarin tradition of cream-enriched cheeses. A soft cheese with a bloomy rind, Triple Crème has a smooth, melting texture and a delicious creamy taste.
L’Affiné au Chablis
Your questions about cow’s cheese
What are the best-known cow's milk cheeses?
The most famous cow’s milk cheeses include Camembert, Comté, Brie, Époisses, Langres, Chaource and Triple Crème. These cheeses offer a wide range of textures and flavors, from mild and creamy to strong and mature.
How to recognize a cow's milk cheese?
Cow’s milk cheeses are often distinguished by their creamy texture and milder taste than goat’s or sheep’s milk cheeses. The rind may be bloomy (Brie, Chaource), washed (Époisses, Langres) or hard (Comté). Its ripening influences its taste, which ranges from milky and fresh to powerful and full-bodied.
What wines go well with cow's milk cheeses?
The choice of wine depends on the cheese:
- Creamy cheeses (Brie, Chaource, Triple Crème): Champagne or Chardonnay.
- Washed-rind cheeses (Époisses, Langres): Powerful white wine like Meursault or light red wine like Pinot Noir.
- Mature cheeses (Comté, Cantal): Dry white wine like a Savagnin or a structured red like a Bordeaux.
Is cow's milk cheese good for you?
Yes, cow’s milk cheese is rich in calcium, protein and vitamins B2 and B12, essential for healthy bones and muscles. However, some cheeses are higher in fat and salt, so it’s advisable to eat them in moderation.
What are the creamiest cow's milk cheeses?
The creamiest cheeses are Chaource, Triple Crème, Brie de Meaux and Camembert. Their creamy texture is the result of a high cream content and controlled ripening.
How do you store cow's milk cheese?
For optimum preservation, place the cheese in its original packaging or on greaseproof paper in the refrigerator crisper. Take it out 30 minutes before tasting, so that it reveals all its aromas.