Bestsellers
French 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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French 4 Cheese Sampler, Assortment - 30.2 oz/857 gr, France.
· Camembert 8.8 oz - cow milk, soft cheese
· Comte 0.5 lb - cow milk, semi-hard cheese
· Tomme de Savoie 0.5 lb - cow milk, semi-hard cheese
· Buchette Nostalgie 5.4 oz - goat milk, soft cheese
We will substitute similar or comparable items if the cheese is unavailable.
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French 4 Cheese Sampler, Connaisseur - 2 lb/908 gr, France.
· Pont Leveque 7.7 oz - cow milk, stinky cheese
· Comte 0.5 lb - cow milk, semi-hard cheese
· Foume D'Ambert Blue 0.5 lb - cow milk, blue cheese
· Bucherondin 0.5 lb - goat milk, aged cheese
We will substitute similar or comparable items if the cheese is unavailable.
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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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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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Brillat Savarin - cow's milk soft cheese, uncooked, unpressed - 17.5 oz/500 gr, France.
It was named after the renowned XVIII century French food writter Brillat Savarin. There may be a soft-with rind. The cheese will eventually grow a tick, velvety, white crust. This decadent triple cream cheese should only be eaten with friends! It is one of the richest cheeses you will ever taste, so a full pound of it will easily serve 12 people. Brillat Savarin is native to Normandy and is named after the man who is known today as, "The Father of Modern Cooking." He is the author of the book, The Physiology of Taste, which is required reading for any food lover. This cheese is perfect for dessert and should be served with ripe, fresh fruit and crusty, French bread.
Complim...
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Fromager d'Affinois - cow's milk soft cheese with bloomy rind, cut cheese - 1 lb/454 gr, France.
The King of the creamy cheeses in the United States of America, this cheese is firm, creamy with a grainy feel. It has a delicate aroma and a slightly salty, mushroomy tang. The affinage takes two weeks and gives it a bloomy Brie-like crust, bone-colored paste, buttery texture, very rich, smooth, very big flavor.
Appropriate wines: Sancerre, white Burgundy, Sauvignon
Fat in Cheese: 30%
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