We have selected our cheeses from the best French dairies. 

Served all day.

Apiece 30 kr.

Your selection is served with the accompaniments of the day, organic farmer’s bread and churned butter.


Beaufort d’Alpage

Firm raw cow's milk cheese.

An Alpine cheese produced in Beaufort, which is located in the Savoie-region of the French Alps. Beaufort cheese is matured in cool mountain cellars in oak-barrels and has a pale yellow colour with a smooth and creamy texture. The cheese lacks holes like other Gruyère-style cheeses, such as Comté or Emmental. Beaufort also has a very distinct aroma, sometime described as strong and reminiscent of the pastures on which the cows graze to provide the milk used for the cheese.

Brie de Meaux

Soft-ripened raw cow's milk cheese.

Brie de Meaux is unpasteurized Brie and is manufactured, ever since the 8th century, in the town of Meaux in the Brie region of the Marne Valley, in northern France. This particular brie has a milk and rich taste underlined by sweet and buttery flavours of mushrooms or truffles and almonds.

Comté Saint-Antoine

Semi-hard raw cow’s milk cheese.

This Comté is from the high altitude Jura region in south-eastern France. Saint-Antoine is slowly matured for 10 – 14 months in the caves under the Saint Antoine-Fort. The prolonged aging results in a dense, creamy texture and fruity flavour.

Fourme d’Ambert

Semi-hard raw cow’s milk blue cheese.

The production method dates from as far back as the Roman times and is among the oldest methods known in the world. It is made from raw cow's milk from the Auvergne region of France. During the aging process, at weekly intervals, the cheese is injected with Vouvray Moelleux, a sweet white wine. Thus beneath the rind you will find a beautiful, almost marbles texture with a clear and piquant taste of blue cheese.


Semi-soft cows' milk cheese.

The cheese is named after the small village of Morbier in Franche-Comté, situated in the Jura Mountains. It is ivory coloured, soft and slightly elastic, and is immediately recognizable by the thin black ash layer separating it horizontally in the middle. The aroma of Morbier is strong, but the flavour is rich and creamy, with a slightly bitter aftertaste.


Soft smear-ripened raw cow’s milk cheese.

Munster is matured in cellars and comes from a limited area of milk produced by cows living in the regions between Alsace, Lorraine and Franche-Comté in France. Munster is known for its strong aroma and savoury and slight tangy tastes.


Semi-soft sheep’s milk cheese.

The name is derived from the mountain facing the dairy farm, as the top of the mountain has an uncanny resemblance to Napoleon’s profile. The Napoleon cheese is aged for 10 months and has a very special texture due to the complex structures of productions, which are still carried out by hand. In the style of other Pyrénées sheep's milk, but with a softer texture and a lovely nutty tang, this cheese has a fine balance between aroma and taste.


Sheep’s milk blue cheese.

Roquefort is a world renowned blue cheese and does not need much of an introduction. It is from the south of France and one of the most famous of all French cheeses.

Saint Nectaire

Semi-soft cow’s milk cheese.

St. Nectaire is produced in the Auvergne region of central France and is characterised by its sent of old dark cellar. The taste being round, nutty and salt is far better that the tangy aroma.


Soft goat’s milk cheese with a natural grey-blue mould covering the surface.

The central pâte is typical of goat cheese, rigid and heavy at first but moist and softening as it melts in the mouth. An initial coating of charcoal encourages the formation of its characteristic mould. The rind delivers insistent mineral notes, while the center is all briny, lemony tang and new-mown grass. Selles-sur-Cher is one of the oldest brands of goat cheese.

Tomme de Savoie

Mild semi-soft raw cow's milk cheese.

Mainly produced in the French Alps and this particular variety of Tomme is made in the mountainous Savoie-region. The cheese is made from raw, skimmed cow’s milk after the cream has been drained off to make butter and more rich cheeses, resulting in the rather low fat content, about 20-40%. During several months the Tomme is aged traditionally in cellars and has a very rustic look.