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  1. Roquefort Cantorel AOP

    Code : CF3923
    One of the oldest French cheese made exclusively from the milk of the red Lacaune ewes. (Minimum order 200 g.)
    173 THB

    Out of stock

  2. Etorki - Portion 180 g

    Code : B081501
    Etorki takes its name from the Basque word for “origin” or “source”. The milk comes from small flocks of black or red-faced Manech sheep and is only made from late December to mid July. Etorki is made from pasteurized sheep milk and pulp pressed, not cooked, then matured for 3 to 6 months. It is firm and supple with a burnt caramel sweetness and creamy texture. It is a flavorful addition to recipes especially quiche
    531 THB
  3. Roquefort Papillon AOP black label

    Code : B091001
    One of the oldest French cheese made exclusively from the milk of the red Lacaune ewes that graze on the huge plateau in Aveyron. The taste is complex, creamy and soft thanks to maturing process is which even nowadays made in the same natural caves of the village for at least 4 months. “Roquefort Papillon” is the most well known Roquefort with full-flavored which is characterized by a great intensity of penicillium roqueforti and rigorous AOC rules. (Minimum order 200 g.)
    256 THB
  4. Ossau Iraty AOP

    Code : CF5895
    Ossau Iraty is a classic sheep’s milk cheese made in the French Pyrénées in two neighboring provinces: the Ossau Valley in the Bearn and the wooded hills of Iraty in the French Basque country. Ossau Iraty is made with the milk of the Manech and Basco-Bearnaise ewes. Ossau Iraty is aged for a minimum of 3 months; we age it further in the Artisanal Premium Cheese caves until its paste has turned a luscious ivory; its fragrance is reminiscent of toasted hazelnuts, and its taste encapsulates the sweet, buttery flavors that a great sheep’s milk cheese can deliver. (Minimum order 200 g.)
    187 THB

    Out of stock

  5. Manchego

    Code : T27792
    Manchego is the most important and well-known sheep’s milk cheese in Spain. The shape of this cheese is very characteristic and defined, due to the traditional use of esparto grass molds which imprints a zigzag pattern along the side of the cheese. The small wooden boards used for pressing the cheese also imprint the typical wheat ear pattern on the top and bottom. The true Manchego, is made only from whole milk of the Manchega sheep raised in the “La Mancha” region. (Minimum order 200 g.)
    240 THB
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