The basic step in cheesemaking is to curdle the milk so that the protein separates from the milk as a solid. However, there are so many variables in managing the milk and working with the curd that cheeses can range from soft to hard; moist to dry, not to mention mild to strong in flavour.

Isigny Sainte-Mère makes cheeses from the following groups of cheese:

• Young, semi-soft cheeses (eg fromage blanc, fromage frais)
• Soft cheeses, with a mould rind (eg Camembert, Brie, Coulommiers)
• Soft washed rind cheeses, with a hint of orange in the rinds (eg Pont l’Evêque, Trésor d’Isigny)
• Hard cheeses, made with semi-cooked curds (eg Mimolette)

From this page, you can navigate to the types of cheese made by Isigny Sainte-Mère, which are grouped in the order given above..