/ Our Stories /
Goat Orange at Rieu Berlou

Our Stories

We like to
tell stories

Behind each cheese, there is a cheese dairy, a cheesemaker and a beautiful story. We love telling these surprising stories and revealing the secrets of how the cheeses came into being. These real stories transport us to a place where men and women work with their hands and with love.

They tell us about their lives and they become legends. Their passions have made them people with great creativity... We discover that behind a good cheese is often a brave and talented person. Each story from a different corner of Europe is full of fantasy and reveals an environment that boasts a rich rural heritage and art of living.

Maryse Mary with Orange in 1975

Did you know?

  • Grana Padano

    Since its inception, its popularity has grown steadily. The "secret" of its production was passed on from the religious community to the valley’s lay cheesemakers, who have maintained the tradition through the centuries down to the present day.

  • Le Moulis Pyrénées

    The LE MOULIS cheese dairy produces around 400 tons of cheese every year, made from top quality milk from local cattle.

  • Époisses Berthaut

    With a creamy texture that melts in the mouth and provides the palate with complex undergrowth hints, Époisses was called the “king of cheeses” by the renowned gourmet, Jean Anthelme Brillat-Savarin in the early 19th century.

  • Brugge Vieux

    Brugge, or Bruges, in Dutch, is the name of the historic, beautiful city in West Flanders, close to the municipality of Moorslede, where this cheese is made.

  • Isigny Sainte-Mère

    Mimolette, cream, butter ... discover the secret of these dairy products of Normandy that awaken in the consumer both interest and passion.

  • MonS Fromages

    The cheeses made by MonS Fromages are seasonal varieties, where time and environmental conditions play a key role for them to express their full flavour.

  • ONETIK

    The cheese factory was founded in 1983 by the Berria cooperative, which groups small dairy producers from the French part of the Basque Country.

  • REBLOCHON LE FARTODE THONES

    The three breeds of cow authorised to produce Reblochon Fermier have a physique that is perfect for walking along steep Alpine trails.

  • MONTAGNOLO CHAMPIGNON

    Montagnolo Champignon is a triple cream cheese: cream is added to the milk to give a rich, buttery texture.

  • PARMIGIANO REGGIANO

    The grainy texture of Parmigiano Reggiano increases during the ripening process, reaching its maximum expression in 36-month wheels.

  • LEICESTERSHIRE CLAWSON

    Leicestershire's attractive colour fulfils its purpose: to be seen. This cheese was traditionally known for its orange colour and its large size.

  • GORGONZOLA IGOR

    The origin of gorgonzola is linked to sur pluses of milk obtained in the regions of Piedmont and Lombardy, when the cattle climbed to or returned from alpine pastures.

  • VALENÇAY JACQUIN & FILS

    The JACQUIN & FILS family has been dedicated to making goat’s cheese for 60 years, using milk from the traditional breeds of the region.

  • APPENZELLER

    APPENZELLER cheese was first mentioned in 1282. The bucolic meadows of the APPENZELL region were gained from the forests during the eighth century.

  • BASIRON GOUDA ASSORTMENT

    In the aftermath of the Second World War the Veldhuyzen family business would undergo a progressive transformation from selling cheese to making it.

  • BRIE DE MEAUX ROUZAIRE

    When tasting Brie, on his way through the region that gives the cheese its name, Charlemagne described it as delicious and asked for a regular shipment to be sent to his palace.

  • KERRYGOLD CHEDDAR

    A unique process provides the Cheddar with its unmistakable texture and flavour. Milk of extraordinary quality provides it with its legendary creaminess.

  • MONTAGNON MORBIER

    This cheese was first documented in 1795 and was described as a ‘fat’ cheese called ‘Petit Morbier.’

  • GILLOT CAMEMBERT

    Camembert was the softest and tastiest cheese that connoisseurs had ever tasted.

  • DODONI FETA

    Created by nomadic shepherds, feta cheese is one of the oldest cheeses in Europe.

  • BEEMSTER GOUDA

    In 1612, the Beemster Polder was the first area in the Netherlands to be reclaimed from the sea thanks to the extraction of water by windmills.

  • HEART OF ENGLAND STILTON

    The King of English Cheeses is named after the village of Stilton, where it was first popularised.

  • IL FORTETO PECORINO

    In 1975, a group of young people aged 19 and 20 felt the need for a shared future.

... we will tell you more stories soon.