Le Comptoir des Fromages

leu de la Chataigneraie is a blue cheese made from raw cow's milk
Its paste, ivory to cream, is supple and melting and has a fairly pronounced blue-gray marbling.
On the palate, it is a deliciously creamy cheese offering a pleasant balanced scent of butter and blue.
Suggested wine : sweet white wine like Sauternes

Ce fromage AOP au lait cru de vache fut créé par des moines de la vallée de Brie. Déjà présent à la table de Charlemagne, il est consacré roi des fromages au congrès de Vienne en 1815.

This Brie is filled with Summer truffle (Tuber estivum 3%) and truffle-flavored olive oil. Aged for 28 days, it represents the refined marriage of the powerful aroma of Brie and the flavors of truffles.
Good pairing with champain

Our Brillat Savarin is made with raw cow's milk enriched with cream.
It lasts three to four weeks, during which time it is covered with a beautiful white down. It has a very mild lactic flavor which can be reinforced with ripening

Its triple-cream white paste blends wonderfully with the pronounced aromas of the truffle which give it a unique character. In the soft and creamy category, you won't find anything better

The most famous cheese owes its distribution to the small wooden box which allowed it to travel more easily.
It follows a traditional elaboration process with manual ladle molding and curing over 3 weeks. Its soft paste, with milky and fruity aromas presents a frank and balanced flavor

Comté is a PDO cheese made from raw milk produced in the Jura mountains.
Matured in the cellars of a former military fort, our county is the subject of a selection that offers qualities of finesse, subtlety and intensity that will develop over time. Suggested wine: Savagnin yellow wine or white chardonnay from burgundy

Comté is a PDO cheese made from raw milk produced in the Jura mountains.
It takes no less than 24 months of ripening to obtain this sumptuous Comté. A pure wonder. Old county from Marcel Petite. Matured at Fort St Antoine in Haut Doubs. More than 24 months of ripening. The points of salt and its crumbly dough delight the palate for an aperitif or a cheese board for amateurs.
Suggested wine: Savagnin yellow wine or white chardonnay from burgundy

"Le Galet boisé is a small pressed cheese with a rind washed with walnut liqueur, which gives it its distinctive aromas.
The crust has a brown color reminiscent of "" walnut stain "". Its taste is particularly fine and at the same time powerful. "
Red wine from Val de Loire

The fruit of an ancient tradition, it is a soft and creamy Italian blue cheese, with blue veins and a delicate hazelnut aroma.

Dutch cheese made from raw cow's milk, it offers a young and supple, pleasantly scented cream to yellow color. The dough is sprinkled with many pieces of truffle.
Very tasty with the intense aromas of black truffle, it will be irresistible and can be eaten as an aperitif or even be added to cooked dishes.

Our authentic farmhouse mimolette made with raw milk is made in one of the last farms producing this Dutch tradition uncooked pressed dough. Its red colored paste differentiates it from its Flemish cousin. Hard and long in the mouth, you will be won over by its nutty taste and salty notes. Try a pairing with an amber beer

Made with raw milk on the slopes of Revard above Aix-Les-Bains, Moelleux du Revard is a local cheese with a distinctive taste and a melting texture. Its beautiful orange rind and its wide strap of spruce hide a creamy paste with subtle and slightly woody aromas. Suggested wine : red Crozes Hermitage

The traditional winter cheese sold only from September 10 to May 10. The perfume of Mont d'Or is dominated by the spruce which constitutes its strap. Its woody taste and creamy flavor will enchant you.

Our morbier has a ripening period of at least 45 days. Your taste buds will appreciate its roasted, spicy, vegetal aromas, with more pronounced flavors than classic cheese productions.

The most famous italian cheese, 24 monts aged

Only a dozen or so farm producers still make this cheese in a traditional way from raw milk. (93% are provided by three large industrial processors). Maroilles has a characteristic smell and a strong flavor, but still less full-bodied than its smell.

Our farmer reblochon is refined by the master refiner Paccard.
Its creamy paste is soft and smooth, white to ivory in color and has a few small openings..
The flavors of our farmer reblochon will be more assertive and deserve to take it out of its traditional tartiflette to make a good platter cheese.

Our Saint Nectaire farmer is matured in the heart of old wine cellars.
When matured, its thick rind is strewn with gray mold and gives off a straw smell. Its supple, yellow and creamy paste reveals a pronounced taste of land and a nutty flavor. "

Cheese coated with edible wild flowers: mallow, blueberry, marigold, strawberry, rose, hay, dandelion…

The Tomme de Savoie is a cheese made from raw cow's milk, both rustic and warm, which exudes sweet and fruity aromas.
Under its well-flowered rind, we discover a perforated and slightly rubbery dough, a true color chart of aromas: the younger the tomme, the smoother its taste, the more refined it is, the more distinctive, powerful and rustic its taste.
Suggested wine : Red Cotes du Rhône or Burgundy

The Chabis cendré is a cheese made from raw goat's milk. Under its ashy crust, its fine and creamy paste lets out scents of undergrowth and will delight your taste buds with its goat flavor.

The Tomme de chèvre integrates pieces of summer truffle (Tuber Aestivum min 1%), which, combined with goat's milk gives a subtlety that will delight lovers of goat cheese and truffle.

This small brick has the particularity of being lined in its center with a leaf of Japanese flowering cherry : the Sakura.
The cherry leaf, which is edible, offers a fruity scent with flavors of cherry 🍒 and almond while retaining the characteristic aromas of goat’s milk.
Suggested wine : sauvignon blanc from Loire Valley

Lorenthym is a goat cheese made from raw milk.
Our farmer from southwestern France perfumes his milk with a few drops of thyme essential oil which makes the cheese aromatic and gives it Provençal notes.

Our Mothais comes from the artisanal cheese dairy Le Villageois, awarded many times in agricultural competitions. Under its fine rind tending to yellow, its paste is creamy and melting with aromas of hazelnuts

The Spaniards like to taste, according to the local tradition, the Manchego curado or viejo with quince paste which softens its intensity and its spiciness

"Made in Sardinia, Italy, Moliterno al Tartufo is a perfectly matured cheese, beautifully aged and with an intense flavor of truffle. Pasteurisé
Unlike most other cheeses, the truffle paste is infused after the Moliterno has been aged, so that it develops its own character before the truffles are injected. The truffles are visible only at the level of the veins and the flavor is permeated through all the dough of this amazing cheese.

PDO sheep cheese from 2 Pyrenean valleys (Ossau in Béarn and Iraty in the Basque Country)
The paste is pale yellow, dense and compact.. This cheese releases aromas of hazelnuts with an intense and pronounced taste typical of sheep's milk.

Roquefort is a PDO cheese made from raw sheep's milk.
Our Vieux Berger or Carles Roquefort are the last to be handcrafted. Theyhave a tender, ivory-white dough with blue-green streaks and has a strong flavor.

Intense aromas of white flowers and dried fruits. The attack on the palate is lively and fresh, followed by lovely suppleness and roundness.75cl

Dry, elegant and refreshing. Fruity and floral aromas

A subtle nose with notes of wild flowers and citrus fruits. A delicate freshness and a beautiful balance.
75cl

Floral nose, aromas of tropical fruits, with a peach finish
75cl

Vegetal on the nose but red fruits, light acidity on the palate then velvety at the end.
75cl

Intense red in the glass and very expressive on the nose, with pretty aromas of small red fruits and notes of violet very characteristic of Syrah.
75 cl

A nose full of delicate black fruits such as blackberry and blackcurrant, while a supple flavor brings it to a round and balanced finish. + TRANSLATE
75cl

Savoie raclette with raw milk

Savoie raclette with raw milk, smoked
200 gr

Raclette flavored with Wild Garlic (wild garlic)

Raclette with raw milk, flavored with pepper
200 gr

Raw milk raclette, flavored with truffle pieces
200 gr

Spanish ham, pigs raised in the mountains and matured for up to 20 months
100g

A chorizo made from 100% Bellota-Bellota® Iberian pig, a mild and non-spicy paprika.
Sliced and vacuum-packed 100 gr

Charcuterie from Northern Italy, made from pork loin.
Sliced and vacuum packed 100 gr

A global gastronomic jewel, the benchmark for Pata Negra! 100% Iberian breed, free-range, acorn-based food.
Sliced and vacuum-packed, 100 gr