Our Cheese

All the cheeses of the Opal Coast that we offer are made in our production workshops in Wierre Effroy. We have a workshop for pasteurized milk cheeses and another for raw milk cheeses. For a more tasty consumption of our cheeses, we recommend that you take them out of the refrigerator at least one hour before tasting them. Thus, they will release all their aromas and character. Some of them can also be cooked. We rely on your imagination and creativity to enjoy them as you see fit!
Since the beginning of the cheese factory adventure, we have been working in short circuits. Even today, we are committed to working only with milk producers located less than 10 km from the artisanal cheese dairy in Wierre Effroy. It’s our 100% opal rib milk gait

Les Frères Bernard


It is a cheese with a fine orange crust that reveals a creamy, sweet and fruity heart. This flagship product of our collection bears the name of one of the most beautiful wild places of our Opal Coast: the Cap Gris-Nez.


With a creamy, velvety texture and thin white rind. Named after the sea foam of the coastal resort of Wimereux, the slightly salty taste becomes more pronounced and assertive as the cheese matures.


It is a cheese from the Côte d’Opale that is characterized by its touch of salt, the same one found in the sea-side iodized air, typical of Audresselles.


It is a cheese of character that brings height to the tray that you will present to your guests.
This raw milk cheese from the cows of the Côte d’Opale imposes both its taste and its shape, a nod to the Basilica of Notre Dame de Boulogne. A few decades ago, the Dome of Boulogne was the cheese served to the Queen of England at the inauguration of the Channel Tunnel.


It is a cheese with a shimmering orange color reminiscent of the famous brick of Flemish houses. In fact, it was formerly known as the Brick of Flanders. It is in tribute to the 6 bourgeois of Calais and the cobblestones surrounding them in front of the Belfry that this cheese was created. A taste as robust as its smell but don’t see it as a defect for this local cheese… Far from it


The Sablé de Wissant is a mild cheese with its own character, just like the local Blanche de Wissant beer brewed on the Côte d’Opale we brush it with manuallyIt is a mild cheese with its own character, just like the local Blanche de Wissant beer brewed on the Côte d’Opale we brush it with manually. Sablé de Wissant (which went by another name at the time) was voted “the smelliest cheese in the world” in 2004 by Dr. Stephen White & his team at the University of Cranfield in Bedfordshire, UK. The highest compliment a cheese could hope for!



It is a cheese that bears the name of this historic monument of the Opal Coast, it could only be a sign of character! He who animated the children’s dreams of the Bernard brothers, located between the Earth and the Sea, like the grass on which are the cows from which comes the good milk necessary for its manufacture…
It will go great in the kitchen, in a chicken with cream and cider since it is… brushed with Brunembert cider!


The soft heart of this typical Nord Pas de Calais orange cheese comes from the raw milk of cows from the Côte d’Opale. A difference that gives it a lot of tenderness and makes it softer for younger consumers. Of course, it also exists in aged version, harder and pungent but no less desirable…

For the record, mimolette was the favorite cheese of General de Gaulle, born in Lille and married to a Calais woman.


We imagined a raw milk camembert with a particularly subtle and fragrant flavour. Manually moulded with a ladle and made with excellent milk from neighbouring farms, it is then carefully matured by the Bernard brothers.


You asked for it a lot… It’s finally here! The new sheep’s milk cheese from the Bernard brothers.

And it’s raw milk!