We have several cheeses in the fridge that we are eating these days: the creamy Norman Petit Pont l’Evêque AOP from E Graindorge, Gruyère IGP from the French side, Bethmale by Jean Faup from the southern western Pyrénées, Abondance AOC from the Alps in Haute-Savoie and lastly Cru des alpes, also from the same region. All used also unpasteurised milk. All hard cheeses except Pont l’Evêque where is close to Camembert.
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