Firmer cheeses, their production involves pressing the curds to accelerate draining and sometimes a “cooking” process which means heating the curds rather than actually cooking them.

Their rind is hard and even though the cheese is harder, it often has holes which are fermentation bubbles that leave their mark in the cheese. Their flavour is mild and increases with ageing.

Cheese Export - Abondance ABONDANCE AOP

Abondance is a hard pressed cheese. In the form of a wheel, it has a brown-orange rind. The cheese itself has a few fermentation holes. Its firm and melting texture brings flavours of cream and grass with a hint of bitterness.

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Cheese Export - Beaufort BEAUFORT AOP

Beaufort is a hard pressed cheese. There are 2 types: Beaufort made with milk from cows out to pasture and “Chalet d’Alpage” Beaufort made with cow’s milk from one herd at a minimum 1,500m altitude. Beaufort has a pronounced flavour.

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Cheese Export - Cantal CANTAL AOP

Cantal is a hard pressed cheese. The firm ivory-coloured cheese is surrounded by a brown rind. There are 3 types of ageing: young (less than 30 days), entre-deux (at least 90 days) and old (over 8 months).

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Cheese Export - Emmental EMMENTAL IGP

Emmental is a hard pressed cheese. The rind and cheese are straw yellow and it is known for being full of holes. Emmental has a mild, fruity flavour and a firm texture.

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Cheese Export - Raclette RACLETTE

Raclette is a cheese for melting and eating with potatoes. Its rind is golden yellow and the cheese itself is pale yellow. Raclette is fragrant and melts evenly over a flame or using a raclette machine.

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Cheese Export - Reblochon REBLOCHON

Reblochon is a pressed cheese. This ivory cheese is creamy, surrounded by a slightly yellow thin rind. Reblochon has a rather pronounced smell but the flavour is subtle and delicate.

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Cheese Export - Saint Nectaire Saint Nectaire AOP

Saint Nectaire is a pressed cheese. Its rind gives it a rustic look and it is never the same colour whilst the cheese itself is a cream colour. This cheese is soft and creamy with an earthy smell and a hazelnut taste.

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Cheese Export - Tomme de Savoie TOMME DE SAVOIE

Tomme de Savoie is a hard pressed cheese. Its grey rind is more or less thick and the cheese itself is white. Tomme de Savoie has a pronounced and delicate flavour depending on its age.

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Hard cheese - Export COMTE

Comté is a hard pressed cheese. Its thin, dry rind is brown while the cheese itself is pale or dark yellow, depending on the age. Comté is mild and its very varied flavours increase in variety as the cheese ages.

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Cheese export - Morbier MORBIER AOP

Morbier is known for the black line running through it. Its smooth, thin rind is orange-beige in colour. The cheese itself is ivory with a line of botanical coal through it. Morbier has an immediate and lengthy taste with a subtle flavour of cream and fruit.

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Cheese Export - Mimolette MIMOLETTE

Mimolette is a hard pressed cheese. The bright orange colour of the cheese comes from a natural colouring: annatto. Its rind is rough and grey. Mimolette is a soft cheese at the start of its ripening process but becomes hard. Hazelnut aromas develop with ageing.

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Cheese Export - Pavé du Nord Pavé du Nord

Pavé du Nord is a hard pressed cheese. It is aged on wooden boards for at least year. The orange cheese resembles Mimolette but it has a long shape. Pavé du Nord has caramel notes on the palate.

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Le Saint Humbert - César Losfeld LE SAINT HUMBERT

The Saint-Humbert is produced within the César Losfeld fromagerie located in Maroilles. The cheese is made with the milk of cows fed without GMOs in the natural park of Avesnois. This unctuous cheese with its hint of salt will delight all taste buds. 

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