A.O.C. Cheese - Origin protected by The French Government
-
Comte, aged 5 months – cow’s milk semi-hard cheese, cut cheese – 1 lb/454 gr, France.
Hard cooked & pressed cow’s milk cheese.
Century-old techniques are used to make Comte, which is the most produced and consumed cheese in France. The combination of sweetness and saltiness give this cheese an intriguing flavor, Comte is traditionally sold in huge blocks and matures for a year before it is ready for sale. Older wheels will have a rich, nutty, fruitier and more flowery taste. The flavor is complex, nutty and caramelized with a lingering but not sharp flavor.
-
Bleu D'Auvergne - blue cow's milk AOC cheese, cut cheese - 1 lb/454 gr, France.
Uncooked, unpressed, soft French cheese with veins of blue mold.
The making of this cheese is relatively recent, only appearing in the markets in the middle of the last century. The story goes that an Auvergnat farmer sprinkled mold from rye bread on his milk curd and then pierced the curd with a needle. This allowed the air through and the curd developed blue veins.
Texture: The pate is uncooked and not pressed, with a sticky, moist and crumbly texture and veins of blue mold.
Taste: The smell is strong and attests to its pungent taste. The taste is pastoral, grasses and wild flowers... delightful.
Appropriate wines: Jurancon (mell...
-
Roquefort d'Argental – sheep’s milk blue cheese – 2.75 lb/1.25 kg, France.
Arguably the world's greatest and most famous blue, and this is artisanal made. Raw Lacaune ewe's milk, aged in French caves containing naturally ambient mold. Deep and perfectly balanced flavors, swee, spicy, tangy with hint of cavern air.
-
Brie de Meaux - cow's milk - uncooked, unpressed soft AOC cheese with a white mold - 7 lb/3.1 kg, France.
French cheese's king of kings. Since the Middle Ages this cheese has captured the hearts of all those who have experienced its outstanding taste. In the 19th century is was considered the finest cheese in Europe. The geographical separation between the places of production and "affinage" is a Brie tradition. In 1980 this cheese was accepted into the AOC family.
Texture: The pate is compact, supple and evenly textured. Its color is pale yellow, reminiscent of straw. Its rind looks like white velvet.
Taste: The taste is creamy, and as the maturing process continues one detects a subtle nutty flavor.
Appropriate wine...
-
Cantalet, aged 3 months - cow's milk semi-hard AOC cheese - 19-22 lb/8.6-10 kg, France.
Over the years its reputation has appealed to more and more cheese lovers. In 1980 this remarkable cheese was accepted into the prestigious AOC family. Auvergne is a region known for a thousand volcanoes; blessed by mountain storms and summer sun, and the pasture lands are extremely fertile. Cantalet cheese captures all the richness of these pasture lands.
Texture: The form of the cheese is massive and dumpy, with a soft yellow interior. When kneaded, the pate tends to melt in the hand. The pate is firm and homogeneous, with a thick smooth, dry, greyish/brown rind. It smells of the rich pasture lands.
Taste: A well-ripened Cantal has a vigorous ta...
-
Epoisses AOC - cow's milk soft cheese - 8.8 oz/250 gr, France.
Soft cow's milk stinky cheese, washed rind (wrapped in wooden box)
Epoisses is the name of a village in Burgundy where a community of priests developed the production of a specific cheese in the middle of the 16th century. It is now a protected name cheese that is only produced in 3 counties in France. During the maturation period, the rind of the cheese is washed with Marc of Burgundy. It adds taste and gives it a wonderful red color.
Appropriate wines: Perfect with dry white wine from Burgundy.
Fat in Cheese: 50%
-
Camembert Rustique - cow's milk soft AOC cheese - 2.2 lb/1 kg, France.
Camembert Rustique is synonymous with French cheese. And yet, it is difficult to find any decent Camembert, since there are many imitations that don’t come close to the original’s unctuous taste. But we are experts at finding only the best for you. The word Rustique means President. From the milk of Normandy cows, a good Camembert has a rind covered in white mold with reddish stripes and stains. In 1983, the AOC designated Camembert as one of France’s elite cheeses. French cheese magnate Isigny made it in the 1930s. Camembert is only made industrially now, rural cheese makers no longer produce it. This cheese matures for a month before it is ready for sale.
Suggestions: This cheese goes ...
-
Camembert Rustique - cow's milk soft AOC cheese - 8.8 oz/250 gr, France.
We are experts at finding only the best cheeses, and this Camembert Rustique is it. From the milk of Normandy cows, a good Camembert has a rind covered in white mold with reddish stripes and stains. In 1983, it was named an AOC cheese, protecting its quality and origin. Made industrially.
Fat in Cheese: 45%
-
Chaource - cow's milk uncooked, unpressed soft AOC cheese with a white mold - 8.8 oz/250 gr, France.
Not all cheeses need long periods of maturing. Chaource is a good example. Originally it was sold only fresh or demi-sec (slightly dry). Today people prefer it more matured which gives it a round appearance. It belongs to the white pate family, its strong acidity prevents the heart of the cheese from maturing. It was accepted into the AOC family in 1977.
Texture: Its pate melts in your mouth like light snow. When it has matured to a more advanced stage, one observes reddish stripes on the rind, but the interior remains white. The odor of Chaource is not unlike creamy mushrooms.
Taste: Its slightly sour taste is tempered by a salty savor.
Appropriate wines: I...
-
Comte St Antoine, aged 36 months - cow’s milk semi-hard cheese - 5 lb/2.27 kg, France.
Comté is a French cheese made from unpasteurized cow's milk in the Franche-Comté region of eastern France and has the highest production figures of all French AOC cheeses. The rind is usually a dusty-brown color, and the internal pâte is a pale creamy yellow. The texture is relatively hard and flexible, and the taste is strong and slightly sweet.
-
AOC Organic Roquefort – sheep’s milk blue cheese – 3.5 oz/100 gr, France.
Organic, The ecological quality Roquefort answers to the highest standards of hygiene and environment.
Its characteristics include a white to ivory colored curd with a velvety appearance and creamy texture. Its veined cavities of intense blue give it a generous and unique flavor typical of Roquefort cheeses.
Actual items may differ slightly from pictures shown.
-
Roquefort D’argental – sheep’s milk blue cheese – 3.5 oz/100 gr, France.
Made in Aveyron and ripened in the caves of Roquefort sur Soulzon. This cheese has a sharp, rich and pungent taste due to the ideal environment created in the caves. This creates prefect conditions for the development of the penicillium Roqueforti.
Actual items may differ slightly from pictures shown.
|
Cart is empty
|
