No-one can miss it: Isigny Sainte-Mère’s milk is like white gold! And this superb raw material continues to be enriched by all the know-how which is brought to bear as it passes through the Co-operative’s skilled hands. Of these, the part played by the Master Cheesemakers ensures that Isigny Sainte-Mère cheeses get the best possible start. Once the cheeses have been eased through the initial stages and out of their moulds, the care and attention they receive while maturing is equally crucial: this is what allows a Camembert or an AOP Pont l’Evêque to develop just the right colour and smell. In short, this is when they fill out and become full-bodied cheeses.

All our cheeses are matured in special cellars before being graded by hand. They are then sold on with the exact degree of ripeness specified by the customer.

Camembert is a soft cheese with a downy penicillin bloom on its rind. It matures from the crust inwards. Our ladled Camembert is offered at four degrees of ripeness:

• Unripened (one week old)
• half ripened (two weeks old)
• three quarters ripened (three weeks old)
• fully ripened (four weeks old)

Pont L'Evêque is a soft cheese with a washed rind. Once out of its mould, the cheeses are turned manually every day. They are scrubbed on the seventh day, which gives the rind its distinctive amber colour. The cheeses are subsequently transferred to a cellar for one to four weeks to develop their full flavour as they ripen.

First made in the North of France in the seventeenth century, Mimolette needs both the best ingredients and the most attentive maturation. Before delighting the most demanding palates, it will have spent between a year (for the mature grade) and 18 months (for extra mature) in our cellars.

• Young Mimolette: guaranteed matured for at least three months
• Semi-mature Mimolette: guaranteed matured for at least six months
• Mature Red Label Mimolette: guaranteed matured for at least 12 months
• Extra mature Red Label Mimolette: guaranteed matured for at least 18 months
• Mimolette cocktail : une mimolette directement en copeaux à déguster dès l' aperitif

• Brie
• Saint-Paulin (Abbaye Ste-Mère)
• Livarot
• Petit Ste Mère
• Abbaye Ste Mère
• Quéton d'Isigny
• Pavé d'Isigny (Isigny Cobble)
• Other specialities