Bestsellers
Semi-Hard Cheese - Semi-Firm Cheese
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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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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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Ibores - Extramadura - semi-hard goat's raw milk cheese, rind rubbed with paprika, cut cheese - 1 lb/454 gr, Spain.
Spanish Ibores cheese made with unpasteurized goat's milk, small in size, cylindrical and irregular in shape, with a smooth reddish yellow rind.
Inside it is compact, soft and wide and, above all, extremely tasty and aromatic, with a noticeable flavor, somewhat acidic and salty, very pleasant and buttery. It may be mature or mild to medium mature and varies between fatty and very fatty. It is eaten as an appetizer, or dessert.
Compliments: It is hard enough to shave over salads and hot dishes and delicious as a table cheese when served with fresh fruits and vegetables.
Appropriate wines: young Roja wines.
Fat in Che...
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Mimolette - cow's milk uncooked, pressed semi-hard cheese aged 18 months - 6.2 lb/2.8 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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Mimolette - cow's milk uncooked, pressed semi-hard cheese, aged 12 months - 6.6 lb/3 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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Tomme Des Pyrenees Montcayol - cow's milk semi hard cheese, cut cheese - 1 lb/454 gr, France.
Fat in Cheese: <50%.
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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...
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Fol Epi - cow's milk semi hard cheese, cut cheese - 1 lb/454 gr, France.
Semi hard paste uncooked and unpressed. The flavor is closed to raclette, but more fruity and lighter. The cheese looks nice due to the ears of wheat drawn on the rind. This is a perfect cheese for a banquet.
Appropriate wines: Muscat, Jura's wines, some red light Burgundy wines.
Fat in Cheese: 50%
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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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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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Petit Agour "Reserve" - sheep's milk aged cheese - 1.3-1.5 lb/0.6-0.7 kg, France.
Semi-hard French cheese, aged for 5 months.
The Basque people of southwestern France and northwestern Spain are tremendously proud of their sheep's milk cheeses. Coming from the French side of the Pyrenees, this little wonder is immensely flavorful and beautifully packaged. Formed into a cute 2 pound cylinder, each Petit Agour is a self-contained cheese masterpiece. Petit Agour is sweet, spicy and exuberant in flavor and firm in texture. Serve this raw milk cheese cut in thin wheels across the belly, then into pizza-shaped wedges.
Compliments: For dessert, try Agour Ossau-Iraty accompanied with Les Folies Fromage Fruit Spreads for cheese with black cherry ...
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