Made in Banon, Provence this cheese is wrapped in chestnut leaves which have been soaked in eau de vie or wine. It is a pure goat's cheese. 

This huge mountain cheese is matured for eighteen months to produce a fruity, hazelnut flavour and a smooth, creamy, buttery paste. It is similar to a Swiss Gruyère. A whole cheese weighs up to 60kg and has a distinctive concave edge.

Created by an Augergnian peasant farmer after seeing the famous Roquefort commanding high prices at the markets. A creamy full-flavoured blue.

More assertive than Bleu d'Auvergne since it is blued with Penicillium roquefortii rather than Penicillium glaucum . It is a cow's milk version of Roquefort, matured in the caves of Les Causses.

A fabulous, full-flavoured Brie with a plump, smooth paste.

A fat, truncated cone with a moist, ivory paste and a full, goaty flavour. The rind changes from a creamy-white to a blue-grey with orange streaks with age. 

One of the most famous of all cheeses but relatively young by French standards - a mere 285 years old. The rind is creamy-white and the paste is plump and pale-golden with a full flavour. 

Camembert became famous when one was tasted by Napoleon III in 1863. This goats milk version has a silky, creamy texture, and a smooth goaty flavour. 

A peeled Camembert coated in breadcrumbs and marinated in the local Calvados (apple brandy). 

An ancient Poitevin cheese shaped like a small, flattened cone, Chabichou is emphatically goaty in flavour and aroma. The name comes from the local dialect word for 'goat' derived from the Arabic 'chebli'. 

A Chanteraine coated with peppercorns. The heat of the pepper is balanced by the smoothness of the cheese.

Chaource has a delicate, nutty flavour and a creamy texture which melts in the mouth like snow. It has a white, fluffy coat.

A smooth, firm, ivory texture with a full, goaty flavour. As the cheese matures it forms a blue-grey mould and the flavours intensify. 

This Comté Extra Vieux is thirty two months old and has a sweet nutty flavour and creamy texture. Originally made in isolated hillside farm communities which were a long distance from the markets, therefore it was only possible to sell their cheese a few times each year.

A firm, triple-cream cheese with a rich flavour. Excellent when served warm.

Washing in the local Marc produces a bright-orange, sticky rind, a pungent flavour and lively aroma. Creamy and almost liquid when mature. 

Washing in the local Marc produces a bright-orange, sticky rind, a pungent flavour and lively aroma. Creamy and almost liquid when mature. Individual 250g cheese. 

A tall, cylindrical, creamy-white cheese marbled with dark, blue-green veining. The paste is smooth and fairly moist, tasting quite rich and tangy but not too bitter. A fourme is the name given to the mould which shapes the cheese and Ambert is the town around which the cheese is made.

A skimmed-milk cheese flavoured with pepper and the local pink garlic. It is moulded into the shape of a dome. The cheese grows a white, fluffy coat and looks a little like a small igloo.