Bestsellers
Cow's Milk Cheese
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Camembert du Bocage - cow's milk soft cheese - 8.8 oz/250 gr, France.
Has typical Camembert characteristics such as white rind and creamy yellow pate. Tends to be a little salty sometimes. This version of Camembert does tend to be stronger than you would expect from a Camembert.
Compliments: Serve simply with a fresh country white or peasant bread.
Fat in Cheese: 45%
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Mimolette - cow's milk uncooked, pressed semi-hard cheese, aged 12 months - 7 oz/200 gr, 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, strong beer. ...
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Parmigiano Reggiano - cow's milk hard cheese - aged 24 months - 8 oz/226 gr, Italy.
Italian Parmigiano Reggiano cheese is a prestigious cheese, unique for its inimitable quality originating eight centuries ago in the area between Parma and Reggio Emilia. It contains a concentration of highly nutritious substances. Seven quarts of milk are needed to make each pound of cheese. Slow, natural aging produces an unparalleled taste, easy digestion and substantial nourishment.
Compliments: This cheese goes well as an addition to soups, salads, pasta dishes and veal/chicken.
Appropriate wines: Strong Merlot from Napa or Tokay from Hungria.
Approximately 8 oz each
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Emmentaler - cow's milk hard cheese, cut cheese - 1 lb/454 gr, Switzerland.
Emmentaler is a hard, pale yellow Swiss cheese. It has a sweet smell, with a fruity taste and delicate aroma. The most prominent feature of Emmentaler is the walnut-sized holes it contains. Emmentaler is probably the origin of the sterotypical holey cheese image.
Cheese is originally from Emmental in the Swiss canton of Bern.
Uses: Table cheese, grilling, fondue.
In Switzerland Emmentaler is combined with Gruyere and Swiss white wine to make fondues. A glass of the same white wine forms a perfect complement.
When served on the table, a crisp dry white wine, such as Sauvignon Blanc or Shiraz, is preferred by most.
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Gorgonzola Dolce - cow's milk soft cheese - 3 lb/1.4 kg, Italy.
Dolce Gorgonzola is a younger, therefore milder, version of aged Gorgonzola. It has a soft, spreadable texture and slightly salty aftertaste. Its texture makes it perfect for spreading on bread and crackers. It is also excellent in risotto and polenta, mixed into vinaigrette, melted on pizza or used as a dip.
Try with berries, pears, peaches and plums.
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Vacherin Clarine - Perrin Vermot - cow's milk soft cheese - 8.8 oz/250 gr, France.
Fromager des Clarines in a wooden box.
Simply called Vacherin in the shops, it continues to ripen in the wooden box in which it is sold. This cheese is bound by a band of spruce, the scent of which permeates the cheese and gives it a distinct and pleasant aroma. The spruce band also helps the cheese keep its shape and should not be removed even when serving. The surface of the Vacherin cheese is moist and the rind golden and slightly reddish, with imprints of the cloth. The pale yellow pate is creamy. It can be spread on bread or boiled potatoes.
Appropriate wines: New Beaujolais, Jura's wines, Champagne.
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Gruyere - cow's milk hard cheese, cut cheese - 16 oz/454 gr, Switzerland.
Gruyere is a buttery and toasty-flavored cheese. It is hard with a firm, yet pliable texture. The texture is dense and compact, yet flexible. It is this density that makes it stronger and less stringy than Emmental when heated, so it is better for grating, grilling and in soups.
When Gruyere cheese is first cut, the aroma suggests a million meadow flowers trapped in rich, creamy milk. Sligtly grainy, the cheese has a wonderful complexity of flavors – at first fruity, then revealing a more earthy, nutty characteristic that lingers on the palate.
Uses: Serve it with red or white Burgundies, a range of Rhone reds from Cote Rotie to Chateauneuf-du-Pape, Bandol, Alsatian red...
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French Brie 'Mon Sire' - cow's milk soft cheese, cut cheese - 1 lb/454 gr, France.
A classic French cheese, this delectable Brie is creamy, smooth and superbly rich. It is covered with its traditional moldy, bloomy rind emanating a pungent aroma. A staple for your cheese board, a sandwich favorite.
Pair with a full bodied red wine.
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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.
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Delice d'Argental - cow's milk soft cheese - 6.3 oz/180 gr, France.
Yet another incredible triple creme from the Burgundy region. What makes this one stand out is the addition of creme fraiche, giving the cheese a voluptuous, creamy texture.
Goes well with fruits such as apples or grapes.
Fat in Cheese: 72%
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Saint Andre - cow's milk soft cheese - 7 oz/200 gr, France.
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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...
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