Caprice des Dieux, literally translating to the "Whim of the Gods", is a heavenly mild and creamy soft ripened cheese in a unique oval shape.
Our recipe? French milk, cream, and a pinch of salt and that's it!
Created by Jean-Noël Bongrain after five years of research, Caprice des Dieux was born in the small village of Illoud in Haute-Marne in 1956. Its fine, white and velvety rind, its pure, fresh and melting heart give it straight away a place at the top of the cheese Olympics.
From 1959, Caprice des Dieux dressed its vans that can be seen crisscrossing the roads of France, carrying a cuddly message for all gourmets: Caprice des Dieux, un amour de fromage!
In 1968, the lucky few who already had a television set that year saw the 1st Caprice des Dieux television commercial… The little angels present us with this lovey cheese: fresh as dew and soft as a spring sky!
How do we make a Caprice?
Discover the manufacturing process in its main stages:
The milk is collected from nearby farms , less than 70 km from the cheese factory. On arrival, in order to guarantee a healthy final cheese of irreproachable quality, the milk is pasteurised and homogenized.
Milk, salt, cream and ferments. Our ferments, secretly cultivated and jealously preserved at the cheese factory, give Caprice des Dieux its unique texture and taste.
Until packing and then being shipped all over the world for you to enjoy!
Our Responsible Dairy Sourcing approach aims to help our milk producers reduce their environmental footprint while improving their profitability.Click here to read
Under its beautiful, thin and white rind, succumb to its good taste of fresh cream and its fresh and melting heart. With its soft texture that melts perfectly in the mouth, it is a real soft and creamy treat for a moment of indulgence
Caprice des Dieux is naturally low in lactose and a source of calcium.