A disc of mild, firm cheese made with sheep or goat’s milk. It has a supple paste and a smooth, pale brushed rind. It is made on mountain farms in the Var valley high above Nice in Provence. This cheese is at its best in summer and contains 45% fat (dry). The curds are uncooked and pressed. It may be found in the following dimensions: 16 cm (6½") diameter x 5 cm (2") deep, weighing 625 g - 995 g (1lb 7oz - 2 lb 10oz). Affinage is usually 2 months.

A general name for small goat's milk cheeses such as Brique de Forez.

A large, round, smooth cheese with grey, dotted rind, mouldy smell, mild flavour, made by farms and on dairies.

A goat's milk cheese, one of many from Savoy.

A goat's milk cheese named after the place of origin.

A large, round, smooth cheese with grey, dotted rind, mouldy smell, mild flavour, made by farms and on dairies.

A firm, strong sheep's milk cheese made on farms in Limousin in a cylindrical shape. It is at its best from April to September.

A fresh, square, herb-flavoured sheep's milk cheese which becomes stronger with age.

A general name for small goat's milk cheeses such as Brique de Forez.

A general name for large number of goat’s milk cheeses, usually made by mountain farms, ranging from mild to strong in flavour and named after the place of origin. These include Savoie - Tomme des Allues, de Beaufort, de Courchevel; Dauphiné - Tomme de Combovin, de Corps, de Crest, du Pelvoux; Franche-Comté - Tomme de Belley, also known as Chevret. (Savoie), a round firm lightly cured goat’s milk cheese, with pronounced tang; made in mountains around Arêches.