Bestsellers
Cheese of the World
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Fougerus - small - cow's milk sharp soft cheese - 8.8 oz/250 gr, France.
From the family of Brie cheeses, this one is most closely related to a Coulommiers, although slightly larger and aged with a fern leaf. Its origins are artisan based having been made directly on farms for single-family consumption. The fern was used both for decoration and to impart a woodsy, earthy scent to the cheese. The cheese is now produced on a much larger scale. Thicker than a Brie de Nangis, it tends to ripen slowly, often with a section of the interior left firm. The flavor is sweet and milky, typical of Brie but with more depth. Forest scents come through delightfully.
Taste: The scent of the fern blends with the fragrance of the mold; the pate is sweet and has a salty taste. ...
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Langres Chalancey - soft cow's milk stinky cheese - 6.3 oz/180 gr, France.
As the name indicates, this cheese originates from the high plains of Langres, in Champagne. The Langres is a farmhouse and unpasteurized, washed-rind cheese. The shape is unusual, a cone or cylinder with a hollow in the top. To form the hollow, the curd is turned only twice during draining. The brightly colored rind is the result of continual washing, orange bacteria grow on the surface as well as some white flora or yeast. During the maturing period which takes 5 to 6 weeks, the cheeses are placed in humid cellars. The cheeses are regularly rubbed with brine, either by hand or using a damp cloth. The cheese is notable for its pungent smoky-bacon aroma. When young, the texture is firm and grainy...
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Livarot Grain d'Orge - sharp cow's milk cheese, soft and washed rind - 8.8 oz/250 gr, France.
Livarot, a spicy red-bacteria-ripened cheese, was named after a town in Normandy. The rind is washed and colored with annatto, and sticks to the fingers. The ripe paste has no elasticity and feels heavy and moist on the tongue. The cheese dissolves in the mouth, with a spicy flavor, close to that of dried meat. During maturing, the cheese is washed in water or light brine and turned regularly.
Compliments: Goes well as an appetizer on toast or with walnuts and grapes.
Appropriate wines: Tokay late harvest, young Pomerol. Port-wine, Muscat, Banyuls, sweet wines.
Fat in Cheese: 40%
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Mimolette - cow's milk uncooked, pressed semi-hard cheese aged 6 months - 7.2 lb/3.25 kg, France.
This cheese is also known under the name of Boule de Lille. The method of production of the Mimolette is the same as the Dutch cheese Edam. It was only in 1935 under a treaty between France and Holland that the Mimolette was officially recognized.
Texture: The pate is semi-hard, pressed and has a color of orange due to the natural Roucou coloring.
Taste: The Mimolette cheese is at its best after 18 months of maturing: the pate becomes hard and crumbly with a salty, perfumed taste.
Compliments: Goes well on a savory appetizer or in salads either grated or in cubes.
Appropriate wines: Sherry, Porto,...
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Mothais sur Feuille – goat milk soft cheese – 5.3 oz/150 gr, France.
This cheese was born in the Deux-Sevres region, where it is still produced on the farms. Goat’s cheeses, unlike mothais, are generally ripened in drier and better ventilated cellars than most of the other cheeses. The Mothais is the exception as it is matured in a very humid cellar with no ventilation.
The flavor is soft and delicate, it literally melts in ones mouth.
The maturing process of the mothais takes three to four weeks and the cheeses are dried out by placing them on a chestnut leaf. They are turned every four days. As the Cheese begins to age it gets darker and the chestnut leaf imparts a fragrant woodsy flavor to the cheese, Serve with a light, delicate re...
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Munster Welsche Haxaire - sharp cow's milk soft stinky cheese - 8 oz/220 gr, France.
Soft cheese with washed rind. Made from pasteurized cow's milk.
The chief characteristics of this cheese are firstly the pungent smell and secondly the soft, smooth paste with the consistency of melting chocolate. The rind is brick-red and the paste is fine textured and golden, slightly sticky, sweet and with the flavor of rich milk as long as the cheese has been properly matured. Locally, the Munster cheese is eaten with cumin or potatoes boiled with their skins on. Cumin-flavored munster may be bought ready-made.
Appropriate wines: Gewurtzstraminer, Tokay, Pinot Gris.
Fat in Cheese: 50%
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Pont l'Eveque - large - sharp cow's milk soft cheese, cut cheese - 1 lb/454 g, France.
Probably the oldest Normandy cheese, it takes two liters of milk to make one Pont l'eveque of 8.8 oz. After washing, the rind is moist and ochre in color. The pate is creamy yellow, fine-textured, and smooth. It sinks under finger pressure but has no elasticity.
As the cheese ripens, the rind grows sticky and reddens, and small holes spread throughout the pate. Further ripening will result in pate that glistens with fat when cut, with lingering traces of sweetness in the taste. During the affinage, the cheeses are washed, brushed and turned.
Appropriate wines: Burgandy, Bordeaux, Cabernet, Merlot.
Fat in Cheese: 45%.
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Raclette - cow's milk semi soft cheese, cut cheese - 1 lb/454 gr, France.
White to light yellow paste with small holes, supple and firm, uncooked and pressed. The name of this Savoie's cheese derives from racler, meaning to scrape, and describes how it is eaten in the mountains. The cheese is cut and heated on a spit so that it melts and can be scraped off with a knife. It is usually accompanied by potatoes boiled in their skins and pickles. Its paste is slightly hard but melts well, with a light smell of mold when warm, and full milky flavor.
Compliments: Goes well served over boiled potatoes or with gherkins.
Appropriate wines: Muscat, Jura's wines, some red light Burgundy wines.
Fat in Cheese: 45%
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Saint Felicien - cow's milk soft cheese - 5.3 oz/150 gr, France.
This is a milk cheese that comes from the farms in the Rhone-Alpes area of France. The French call this caille doux. Affinage (maturing) is a least two weeks. Can be baked for an ultimate dip.
Texture: The rind, pate and flavor of this little cheese are soft, because in the production method a soft curd is used. The pate is uncooked and unpressed, the rind has a natural yellow mold.
Taste: The taste is creamy and soft and will delight amateurs of soft cow’s cheeses.
Appropriate wine: Saint Amour.
Fat in Cheese: 60%
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Soumaintrain Berthaut - cow's milk sharp soft cheese - 14 oz/397 gr, France.
Soft ripened washed cheese. Made from pasteurized cow's milk.
Berthaut's Soumaintrain is made with cow's milk that has been thermalized, which is a heat treatment that stops short of pasteurization. Like Epoisses, Soumaintrain wheels are washed repeatedly with brine and marc as thay age, with the proportion of marc mounting progressively. After about eight weeks, the cheeses are ready for sale. They will have developed a tacky, caramel-colored rind, the result of bacteria that thrive on that salty, moist surface. Inside, the paste is ivory in color, semisoft and supple but not runny. For a washed-rind cheese, it is not a big stinker. It will come to room temperature on your counte...
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Soureliette du Fedou – sheep’s milk raw, semi-hard cheese – 1.3 lb/600 gr, France.
This raw sheep's milk cheese from the French Pyrennes has a classic, tight flavor. Rich, nutty, and bright. This brings French sheep milk cheese to a new level!
Ingredients : Raw sheep's milk, salt rennet, and lactic ferments.
Actual items may differ slightly from pictures shown.
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Tomme de Savoie - semi hard cow's milk cheese, cut cheese - 1 lb/454 gr, France.
An ancient mountain French cheese from the Savoie, made in winter when the herdsmen have returned from the summer pastures. Don't be put off by the appearance of the rind. Inside, the pale yellow cheese with its few small holes will be firm, yet supple with a gentle flavor hintting at meadow flowers, milk and walnuts.
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