Nos fromages médaillés d'or
Every year, the Lyon International Competition brings together leading experts to honor the finest gourmet products.
For this latest edition, the event welcomed:
- 2,980 entries from 23 countries
- including nearly 2,200 cheeses and dairy specialties
- evaluated by 627 international tasters: cheesemongers, chefs, food journalists, and wine experts.
At the heart of this highly selective competition—where only the very best rise to the top—two of our cheeses were awarded the Gold Medal 🥇.
A tremendous source of pride for our teams, our milk producers, and our master affineurs.
Category: Mixed-Milk Cheese – Pressed, Uncooked
Made from a blend of cow’s milk and sheep’s milk and hailing from the Pyrenees, Gabietou boasts a supple, melt-in-the-mouth texture and a beautifully balanced flavor profile: buttery notes, a very gentle barnyard aroma, and a long, well-controlled finish on the palate.
Carefully aged for a minimum of two months in our cellars, it fully reveals the richness of Pyrenean pastures and its distinctive character.
Category: Mixed-Milk Cheese – Blue Cheese
A tribute to the heritage of Roquefort, 1924 blends cow’s milk and sheep’s milk to create a creamy, expressive blue: bold yet always refined, with rich aromatic intensity and a subtle spicy note on the finish.
Discover its story on our blog.
