Springbank Cheese Co. Crowfoot

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Époisses

Époisses

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First made by Cistercian monks in the 16th century, Époisses is a very popular, semi-soft, washed-rind cheese with a milder flavor than its strong scent might suggest. In 1826, the famous food writer Jean Anthelme Brillat-Savarin fell in love with Époisses as soon as he tasted it. (PDO) Continue reading “Époisses” »

Ossau-Iraty

Ossau-Iraty

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Ossau-Iraty is probably the least known ‘Appelation d’Origine Controlee’ (A.O.C) cheese. The Ossau-Iraty unites two regions of France in the Western Pyrénées: Ossau in the valley of the Bearn, and Iraty in the beech forests of the Pays Basque. Continue reading “Ossau-Iraty” »

Chabichou du Poitou

Chabichou du Poitou

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The Poitou-Charentes region is the cradle of the goat cheese producers. The victory of Charles Martel over the Sarrasins at Poitiers in 732 created a rebirth of goat cheeses ( chebli in Arabic, from which comes Chabichou ) which has made Poitou famous. The Chabichou was awarded the AOC in 1990. Continue reading “Chabichou du Poitou” »