The produces of the farm
In the French mountains, cheese is a religion. They carry names such as Beaufort, reblochon, raclette or tomme. The farmers make treasures of gastronomy rich in floral flavors, produced on their premises with the milk from their herds,
But on store shelves it gets very confusing since these cheeses, recognizable by their green label, are lost in a mountain of competing products, PDO or not, from a farm or not, using raw or pasteurized milk.