Blue Cheese

Know your product

Blue Cheese, according to ancient traditions, has a very strict process of production depending on type. A fungus is introduced into the curd to make the milk ferment. This process allows for a creamy and soft cheese, with subtle and fine aromas, and a long finish.

Our range of Blue Cheese is made of top quality cheeses:
- Blue Stilton, from England, usually eaten with Port wine
- Bleu d’Auvergne, from cow’s milk
- Bavarian Blue Cheese, from Germany
- Danish Blue Cheese
- Bleu des Basques, from France
- Bleu des Causses, from cow’s milk
- Bresse Bleu, from southwest France
- Saint Agur Blue
- Gorgonzola, from cow’s milk.

How to buy

Make sure the packaging of your Blue Cheese is intact and has no holes.

how to keep

Keep Blue Cheese in the fridge until the use-by date. Once the packaging is opened, eat it within 3 days.

Tips

Roquefort is one of the only real cheeses that can be spread.

Seasonality

Jan.
yes
Fé.
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Mars
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Avr.
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Mai
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Juin
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Jui.
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Ao.
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Sep.
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Oct.
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Nov.
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Dé.
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Recipe

Our brands

Saveurs d'Antoine
EpiSaveurs
TerreAzur
PassionFroid
Délice & Création