Know-how
100 years of know-how in pictures
![Lydie-2](https://www.fromagerie-clochedor.fr/app/uploads/sites/9/2022/02/Lydie-2.jpg)
The Langres owes its concave shape to its maturing process during which it is never turned, causing the formation of a «well». Traditionally, it was designed to hold Champagne in order to be flambeed, thus revealing its sweetness.
Lydie
Master Cheesemaker at the Germain dairy
![Langres en affinage](https://www.fromagerie-clochedor.fr/app/uploads/sites/9/2019/08/Langres-en-affinage-1.jpg)
![Zoom Epoisses](https://www.fromagerie-clochedor.fr/app/uploads/sites/9/2019/08/Zoom-Epoisses.jpg)
![affineur2](https://www.fromagerie-clochedor.fr/app/uploads/sites/9/2019/08/affineur2-231x300.png)
In my opinion, Époisses is the emblematic cheese of Burgundy, known for its creamy and melting texture, but especially for its powerful rich flavour. Époisses can be enjoyed both hot and cold. I usually heat it in the oven while adding a few drops of Pouligny-Montrachet (White Burgundy Wine), which brings out its strong and balanced flavour.
Laetitia
Cheesemaker specialising in traditional
Burgundy cheeses
![Jean Yves D.](https://www.fromagerie-clochedor.fr/app/uploads/sites/9/2019/08/Jean-Yves-D.-225x300.jpg)
A Perigord cheese to the core, Pico is a true representative of the region’s culinary heritage. Its soft and gooey texture allows it to be served cold on a cheeseboard, or eaten warm with honey or fig jam… which brings out its mild goat cheese flavour.
Jean-Yves
Cheesemaker specialising in traditional Perigord cheeses
![pico](https://www.fromagerie-clochedor.fr/app/uploads/sites/9/2019/08/pico.png)
![atelier chèvre affiné 23](https://www.fromagerie-clochedor.fr/app/uploads/sites/9/2019/08/atelier-chèvre-affiné-23.jpg)
![Christophe D.](https://www.fromagerie-clochedor.fr/app/uploads/sites/9/2019/08/Christophe-D.-225x300.jpg)
Crottin de Chèvre is an emblematic French cheese. Its characteristic taste and how easy it is to enjoy and pair make it one appreciated by all. As an aperitif, a snack, on a cheese platter or cooked, the Crottin de Chèvre never misses an opportunity to satisfy gourmet tastebuds.
Christophe,
Cheesemaker specialising in traditional Val de Loire cheeses