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A tall cylindrical cheese,
Ami du Chambertin was created
in 1950 by Raymond Gaugry.
Powerful at the edges and more subtle
and creamy at the heart...
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Based on authentic craft know-how
in accordance with tradition,
the maturing of this cheese
with white Chablis gives it
a subtle flavour.
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Le palet de Bourgogne was created
to be savoured alone
or as part of a meal for two.
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L'Epoisses AOP
Cistercian monks based in Epoisses
originally shared their knowledge of how
to make this cheese with local women.
The Fromagerie Gaugry has successfully
preserved and protected the secrets
of producing and maturing Epoisses cheese.
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Soumaintrain PGI
Fabriqué de façon artisanale,
ses origines remontent au début du XXème siècle.
Son arôme lactique et son goût franc
sont ses principales caractéristiques.
