Fresh Cheese
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Mozzarella, Buffalo's Milk Cheese - 7-8.8 oz/200-250 gr, Italy.
In the world of cheese, Mozzarella is the ideal supporting character, content to stay out of the spotlight, but confidently aware of its crucial role in making a scene complete. The origins of the No. 1 cheese in the food industry are muddled with time, but we do know that monks in the Italian region of Capua were making versions in the Medieval period. In those days, Mozzarella was made with rich buffalo milk. Mozzarella di bufala is still made today, but the milder cow’s milk version, known as Fior di Latte, now makes up the vast bulk of Mozzarella made around the world.
Approximately 7 - 8.8 oz each
Actual package may differ slightly from pictures shown.
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Picandou Nature Frais - fresh soft goat's milk cheese - 1.4 oz x 24 (case), France.
This dazzling milk cheese is an altered version of Cabecou. Wrapped in a walnut or plane leaves, Picadou has natural goat cheese flavor and it becomes creamier the more it ripens. It is created in the Midi-Pyrenees and is crushed with peppers, adding a perfect taste.
Soft, pasteurized goat cheese, fresh and milky. It can be eaten with chives or honey, in olive oil and spices.
Texture: The hard rind is covered with touches of blue, white or yellow mold. The pate is firm and homogeneous.
Taste: Its pungent odor, with a sweet and sour taste, gives this cheese a light sourness that is delicious.
Compliments: Goes well with olive oil on a salad and tastes great gri...
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Brillat Savarin Papaya - cow’s soft cheese - 7 oz/200 gr, France.
Connoisseurs recommend serving this elegant, buttery triple-crème with fruit; Fromagerie Lincet saves you the trouble by coating the rind with dried papaya, magnifying the cheese’s inherent fruitiness and tempering the tang. Perfect with breakfast or as dessert; makes a beautiful presentation.
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Pave Sauvage with Herbs - goat's milk soft cheese - 8.8 oz/250 gr, France.
Fresh French cheese made with aromatic herbs.
Pave Sauvage is a fresh goat milk with a delicate aroma. The strong taste of the herbs doesn't bite on the tongue and brings a subtle taste to the fresh goat's milk.
Compliments: Goes well as a cheeseboard cheese.
Appropriate wines: Rose wine, Straminer, Tokay.
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Mozzarella, Buffalo's Milk Cheese, 12 pcs - 7 oz/200 gr each, Italy.
This Italian cheese is a fresh, drawn-curd cheese made from whole buffalo's milk. It is porcelain-white in color, spherical in shape with a very thin glossy edible rind. Classic size.
Appropriate wines: Great with a fruity California Pinot Noir or a lively Italian Pinot Grigio.
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Picandou Frais - fresh soft goat's milk cheese - 1.4 oz/40 gr, France.
This dazzling milk cheese is an altered version of Cabecou. Wrapped in a walnut or plane leaves, Picadou has natural goat cheese flavor and it becomes creamier the more it ripens. It is created in the Midi-Pyrenees and is crushed with peppers, adding a perfect taste.
Soft, pasteurized goat cheese, fresh and milky. It can be eaten with chives or honey, in olive oil and spices.
Texture: The hard rind is covered with touches of blue, white or yellow mold. The pate is firm and homogeneous.
Taste: Its pungent odor, with a sweet and sour taste, gives this cheese a light sourness that is delicious.
Compliments: Goes well with olive oil on a salad and tastes great grilled.
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Buchette with Ash – goat’s milk fresh – 5.4 oz/150 gr, France.
Fromage de Chevre, P. Jacquin Buchette Cendre.
These wonderful fresh goat logs are perfect for any occasion. Imported directly from France they arrive fresh and full of flavor. Each comes packaged in its own protective plastic shell.
This protective shell preserves the atmosphere and halts the product's development, therefore guaranteeing a constant level of quality and freshness.
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Cabecou Perigord - soft raw milk goat cheese - 2 pcs - 4.94 oz/141 gr, France.
A milk cheese from the Loire region in France. Buttery, creamy, great finish. Serve with a sauvignon blanc. Because of its small size, cabecou matures quicky, in ten days to a maximum of four weeks. It is best enjoyed from Spring to Fall. The rind is thin and evenly yellow in color, the paste soft and creamy, with a slightly lactic flavor, nutty aroma and homogenous texture. When fresh they are mild with little goaty aftertaste and become really strong with age. They get their name from the old Languedoc word cabecou which means small goat.
Texture: The thin rind is striped, the pate an ivory color, creamy and soft and melts once on the palate.
Taste: Fresh, it is...
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Coeur du Berry - fresh goat's milk cheese - 6.6 oz/190 gr, France.
This heart-shaped cheese is always a favorite around Valentine’s Day. In close relation with Selles-sur-Cher.
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Coeur du Berry with Ash - fresh goat's milk cheese - 6.6 oz/185 gr, France.
This heart-shaped cheese is always a favorite around Valentine’s Day. In close relation with Selles-sur-Cher, the cheese is covered with ash which gives it a smoky flavor. It matures for 2 weeks before it is ready for sale.
Fat in Cheese: 45%
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Cones with Truffles - goat's milk soft cheese - 5.3 oz/151 gr, France.
Instead of having herbs on it, the cheese is made with truffles. Goes well on crackers.
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Cornilly - goat's milk fresh cheese - 8.8 oz/250 gr, France.
There are three types of cheeses in the Cornilly family: Fresh cheese, ripe cheese and dry cheese. This one is the most popular out of the three. It is mild goat cheese that is a great addition to any salad. Cornilly is odorless and has a slightly tangy, nutty flavor. This cheese matures for a month before it is ready for sale.
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