A wheel of dense, semihard, blue cheese made with sheep's milk from Manech ewes. It has a white paste and a brownish, natural rind marked with patches and craters. It is made on farms in Pays-Basque. This cheese is eaten all year and is made with raw, whole milk. The curds are uncooked and lightly pressed. It contains 60% fat (dry). It is found in 5 kg (10½ lb) wheels measuring about 25 cm (10") diameter x 11 cm (4") deep. Affinage is up to 6 months.
A disc of mild, semihard cheese made with cow's milk. It has an ivory white paste and a smooth, glossy, golden, washed rind. It is made at the Abbey of Belval in Picardy, north of Amiens in France. This cheese, which is reminiscent of Saint-Paulin and recorded since 1893, is eaten all year round and is made with raw milk. The curds are cooked and pressed. It contains 40-45% fat (dry). It may be found in the following dimensions: 20-25 cm (8") diameter x 3-4 (2") cm deep and weighing either 400 g (14 oz) or 2 kg (4 lb). Affinage is 5-6 weeks. Also made at the Abbaye de Belval is a cheese called 'le flamay d'Artois, one called ‘le ternois’ and another, le trappiste bière, which is washed in beer.
A disc of creamy, supple, semihard cheese made with raw, whole cow’s milk. It has a supple, golden-yellow paste and smooth, rust-coloured, washed rind. It has been made since 1925 by the Cistercian monks at the Abbaye de Cîteaux, south of Dijon in Burgundy in France where it is made from the milk of Montbéliardes cows. It is eaten all year round but is at its best from June to November. It contains 45% fat (dry). The curds are uncooked and unpressed. It usually measures 18 cm (7") diameter x 3.5 cm (1 ½ ") deep and weighs around 700 g (1½ lbs). Affinage is from three to six weeks.
A disc of semihard cheese made with raw whole cow’s milk made by the sisters of the Cistercian Abbaye de la Joie Nôtre-Dame in Brittany where it has been made since 1953. The sisters are also known for their cakes and biscuits. It has a brine washed rind. This cheese is eaten all year round. It contains 50% fat (dry). The curds are uncooked and pressed. It is similar to Port-du-Salut. It may be found in the following dimensions: (20 cm diameter (8") x 5 cm (2") with a weight of 1.4 kg (3lb). Affinage is usually 5 weeks.
A large, slab-shaped, smooth cheese made with cow’s milk. It has a washed, ochre yellow rind and is made in Brittany. The paste is uncooked and pressed. This piquant cheese is at its best from May to February. It contains 40-45% fat (dry).
A disc of soft, smooth cheese made with organic cow’s milk. It has an orangey-red, brine-washed rind around a supple yellow paste. It is made at the Abbaye de la Pierre-Qui-Vivre in the Morvan, in the south of the département of the Yonne in Burgundy. This cheese is eaten all year round and is made with raw milk and has 45% fat. The curds are uncooked and unpressed and it is an organic cheese. It may be found in the following dimensions: 10 cm (4") x 2.5 cm (1") weighing 9 oz (250 g). The cheese has a strong smell and taste. Affinage is around 8-10 weeks. Since 1994 they have also produced goat's milk.
A wheel of mild supple cheese made by the Trappist monks at the Cistercian Abbaye de Tamié on the eastern flank of the massif des Bauges in Savoy. It is a made with raw whole cow's milk using the same method as Reblochon, than which it is slightly larger and stronger. It has an ivory paste and a rust-coloured, brine washed rind. It is sold wrapped in blue and white wax paper decorated with the Cross of Malta. The curds are uncooked and pressed and may be found in the following dimensions: cm ( ) diameter x cm ( ) deep, weighing 600 g ( oz) or 1.4 kg ( oz). Affinage is carried out in the caves of the Abbaye. It contains 51-53% fat (dry).
A disc of semihard cow’s milk cheese made by the Trappist monks at the Abbey of Timadeuc in Brittany. The paste is uncooked and pressed and is salty and soft, with a mild flavour. It’s orange, ochre rind is washed in walnut brandy which results in a coffee-like finish. Affinage is over 2-3 weeks. It is usually wrapped in waxed paper.
