PDO log-shaped cheese recognisable by the straw running through its centre. Light goaty aroma, mild on the palate.
Wrinkled white rind set on a chestnut leaf, with characteristic woodland aromas.
Ash-coated log with natural rind, soft texture, hazelnut notes.
Ash-coated log rolled in white Penja pepper. Firm texture, spiced and tangy notes.
Log smoked over beechwood for 3 hours. Smooth, dense texture with a delicate smoky flavour.
Ash-coated ring with a melting texture, lightly salted. Creamy with hazelnut notes.
Finished with thyme essential oil. A perfect balance between the herb's freshness and the goat milk's gentle tang.
Light grey to blue-grey bloomy rind, clean cut, tangy and lightly salted with a firm texture.
Oval-shaped, white goat's cheese. Lightly creamy with a refined flavour.
Half-ashed, half-natural block — soft just beneath the rind, dense at the heart, with a pronounced flavour.
Diamond-shaped, wrinkled soft rind, crumbly white paste with delicate hazelnut notes.
Wrinkled rind, crumbly white paste in the classic pebble-round shape. Creamy with hazelnut notes.
Finished with rosemary essential oil worked into the curd, giving Provençal notes over a firm texture.
Cylindrical and white, smooth, soft and melting texture straight through.
Cylindrical and ash-grey, smooth, soft and melting texture straight through.
Recognisable by its bevelled square shape. Salted with fleur de sel during preparation.
Named for the fort it resembles. Ivory rind, white paste, lightly soft just beneath the surface.
Named for the fort it resembles. Ivory rind, white paste, lightly soft just beneath the surface.
Ivory paste, downy rind, supple and glossy texture with a creamy taste and true terroir character.
PDO with a downy rind, smooth ivory paste. Honest, well-balanced flavour, ladled by hand.
Farmhouse brie filled with a house blend of Brillat paste and 3% summer truffle. Rich, well-rounded paste.
Triple-cream cheese. Smooth white paste with fresh, buttery notes.
Double-cream bloomy rind laced with summer truffle. Buttery aroma with fresh truffle notes.
Flavoured with pepper and garlic. Crumbly paste with spiced notes and a distinct garlic character.
Velvety, rich cow's milk cheese filled with summer truffle. Creamy profile with delicate lactic notes.
Camembert washed in Calvados and coated in breadcrumbs. Grainy crust, soft heart, hint of apple.
Washed and rubbed with a blend of three peppers. Grainy crust, lightly spiced.
Bloomy-rind brie coated in cracked black pepper. Creamy paste, notes of mushroom and milk.
Farmhouse brie filled with a house blend of mascarpone and fresh chives. Creamy, oniony and buttery.
Enriched with cream during production. Velvety touch, mild and creamy texture.
Sheep's milk, crottin-style. Rounded rind, creamy edge with a firmer centre and a pronounced flavour.
Italian buffalo milk cheese, soft texture and a light flavour reminiscent of Mozzarella di Bufala.
Velvety cow's milk cheese with a rich flavour. Creamy profile with delicate lactic notes.
Coated in wild garlic, offering herbaceous notes while keeping the lactic character of the cow's milk.
Filled with crushed black garlic, giving a sweet, buttery character to the creamy paste.
Smoked over beechwood in-house. Silky texture with earthy, smoky aromas.
PDO cheese washed in Marc de Bourgogne. Orange-hued rind, subtle and honest flavour.
Identified by its green casein mark. Pale yellow paste, creamy to almost flowing.
Studded with cumin seeds. Assertive aroma, lactic notes with a light aniseed finish.
Orange rind, ivory paste. Soft just beneath the surface, firmer toward the heart.
Orange rind with a distinctive aroma and a robust, full-bodied flavour.
Recognisable by the five sedge-grass bands that wrap it. Bold, distinctly savoury character.
Washed in Chablis, lending a natural sweetness to this full-flavoured cheese.
Soft paste ranging from white to ivory, orange rind. Delicate, fruity flavour.
Washed in salted water. Mild with lactic notes, soft right through to the centre.
Selected by Rodolphe for its fruity, sweet character. Available aged 6-9 months, 12-14 months, 18 months, 24 months and 36 months.
Made from milk of cows grazed at high mountain pasture. Yellow, firm paste.
Rough natural rind, damp, dense paste. Complex hay and wildflower notes with a mineral finish.
Made exclusively from Salers cattle milk. Flaky, crumbly PDO paste with a rich, meaty flavour.
Identified by its central line of ash. Smooth texture, light cream and hazelnut notes.
Grey rind speckled with natural moulds, woodland aroma. Supple paste with pronounced terroir character.
Coated in a mix of seven edible flowers. Notes of walnut and hay, firm, smooth paste.
Rugged rind. Hard, crumbly paste, vivid orange, with roasted hazelnut and caramel notes.
Celebrated mountain PDO with a golden rind. Soft, melting paste, fruity flavour, consistent texture.
Auvergnat cheese made from raw farmhouse milk. Supple paste with a pronounced sense of terroir.
Made in the Pyrenees. White, supple, lightly fruity sheep's milk paste with an orange, black-speckled rind.
A surprising gouda, perfumed and original with aromas of thyme and honey.
Smooth, melting texture, lactic flavour lifted by Espelette pepper.
Chosen for its gentler, more delicate profile — this PDO Roquefort shows a rich, melting ivory paste.
A great classic of the blues. PDO with woodland aromas, a creamy, smooth paste.
Cylindrical, ivory paste. Supple texture with a light, approachable flavour.
A Rodolphe original: a Bleu d'Auvergne matured beneath a coating of ground coffee.
Ivory paste, deep mushroom aroma, salty and powerful flavour.
Buttery, spiced aromas beneath a wonderfully creamy paste.
Blue-veined paste from Auvergne, smooth texture and a creamy finish.
Lightly white-rinded, mild and lactic in flavour, with a smooth, unctuous paste.
A Rodolphe original: Bleu d'Auvergne macerated in Ginja, Portuguese cherry liqueur, and coated in cranberries.
Fourme d'Ambert washed and soaked in sweet white wine, giving the paste a touch of sweetness.
Grey, dry rind. Ivory paste with a melting texture and a good goaty flavour.
Made in the Pyrenees from sheep's milk. Thick, damp rind, crumbly paste with a light saltiness.
A blue made from buffalo milk, unctuous texture with a fairly mild flavour.
The blue veining is coloured orange with annatto. Crumbly, melting texture reminiscent of butter.
An aromatic blend of garlic, basil, coriander, turmeric and cumin.
A classic, refined blend pairing the strength of garlic with delicate herbs.
Vivid orange colour, roasted hazelnut flavour — perfect for cheese boards.
Cheese-topped cocktail biscuits, the ideal accompaniment for any cheese board.
A creamy, delicately lactic cheese with a melting texture. Floral notes and colour for your platters.
Piquant, floral notes that pair beautifully with the paste's natural sweetness.
A bold, crunchy blend pairing the gentle heat of Espelette pepper with crisp fried onion.
An exotic, aromatic blend balancing sweetness against the bright heat of Tasmanian pepper.
The citrus freshness of ginger meets thyme in a surprising, well-balanced combination.
The gentleness of sheep's milk paired with the goaty character of goat's milk. A melting texture.
Tomme coated in a mix of seven edible flowers, offering hazelnut flavours for a salad or platter.
The freshness of lemon lifted by pepper — a unique pairing for salads and platters.
Fresh cow's milk cheese surrounded by rum-soaked raisins. A surprising sweet-and-salty pairing.
Fresh cow's milk cheese laced with summer truffle. Creamy texture, ideal for spreading.
A cow's milk cheese that can be enjoyed warm, straight from the spoon. Ringed with spruce for a woody note.
Cultured churned butter, salted with sea salt from the French coast. Rich flavour, notes of hazelnut.
Aromas developed through the slow maturation of Normandy cream.
One of the best-selling flavoured butters. Rich butter lifted by deep mushroom notes.
Delicately spiced aroma — the butter's richness tempers the pepper's intensity.
A blend of four seaweeds (dulse, wakame, sea lettuce, nori). Ideal with seafood and shellfish.
Smoked salt, turmeric, onion and black pepper. Ideal with white meats and vegetables.
Wild garlic gives this butter a herbaceous character reminiscent of classic snail butter.
Malagasy black pepper: fruity, tobacco and woody notes, a perfect match for red meats.
Blackcurrant, juniper, candied apricot and orange. Pairs beautifully with washed-rind cheeses (Époisses, Munster).
An unexpected pairing — works beautifully with full-flavoured cheeses like Tomme de Fontenay.
Pairs with blue cheeses such as Fourme d'Ambert.
Figs, crushed walnuts, rum and vanilla. A perfect match for Roquefort.
Strawberries, balsamic vinegar and three peppers. Ideal alongside Brillat-Savarin.
7 ripening cellars in La Croix-en-Touraine, specialising in small-format, soft, natural-rind cheeses.
Hand-moulded churned butter, selected by Rodolphe nearly twenty years ago and sent out across the world.
G = goat's milk C = cow's milk S = sheep's milk. Each card's badge shows the milk origin used in the source catalogue.
