Châpo
For National Cheese Day, discover our brands portfolio and the different cheese families that we create thanks to the know-how of our master cheesemakers. Because today more than ever, it is important to treat yourself and to take time for yourself!
Fresh cheeses
Their characteristic: they are not matured and are consumed after production. The milk is transformed by contact with rennet and lactic ferments, such as Carré Frais, St Môret, or here Tartare!
Soft cheeses with a bloomy rind
These cheeses are made from curdled milk: they are molded, drained, then unmolded, and salted to finally begin their ripening.
Among the soft cheeses in our brands portfolio, there are Cœur de Lion camembert, Le Rustique or even the emblematic Caprice des Dieux!
Washed-rind cheeses
They are made using the same process as soft cheeses with a bloomy rind, with the difference that during the maturing process they are washed and brushed regularly with salt water, such as Vieux Pané, Chaumes, Maroilles DPO Fauquet or Epoisses DPO Berthaut.
Uncooked pressed cheeses
Why "uncooked"? Because the curd used is not heated when it is sliced.
The texture is pressed during molding to extract the whey then refined in the cellar. Like here with Fol Epi cheese!
Pressed cooked cheeses
For pressed cooked or "hard" cheeses, the curd is heated and then pressed, which allows the cheese to be stored and consumed all year round. These cheeses are rich in calcium and proteins! In the Savencia cheese cellar you will find Parmigiano Reggiano!
Blue-veined cheeses
Do you like cheeses with character? Then you'll love blue-veined cheeses, also known as "blue". This "marbled" aspect comes from the development of Penicillium roqueforti which is sown to it during molding, such as Saint-Agur, Bresse Bleu, and here Roquefort Papillon.
Goat's milk cheeses
Finally, goat's milk cheeses have their own texture and appearance!
They can be made using different techniques: as fresh cheeses, ashed cheeses, in logs or palets... There is a goat cheese for every taste, such as Chavroux or Saint Loup!
Our products lay proud claim to their origins and differences and illustrate our know-how: we are proud to work with master cheesemakers who perpetuate these traditions.
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