Bestsellers
Sharp Cheese
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Pont l'eveque Grain d'Orge - soft washed rind cow's milk ctinky cheese - 7.7 oz/220 gr, France.
Packed in a nice wooden box.
Probably the oldest Norman, 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 through the pate. Further ripening will result in pate that glistens with fat when cut. There are lingering traces of sweetness in the taste. During the affinage, the cheeses are washed, brushed and turned.
Compliments: This cheese goes well toasted with walnuts and grapes.
Appropriat...
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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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Epoisses AOC - cow's milk soft cheese - 8.8 oz/250 gr, France.
Soft cow's milk stinky cheese, washed rind (wrapped in wooden box)
Epoisses is the name of a village in Burgundy where a community of priests developed the production of a specific cheese in the middle of the 16th century. It is now a protected name cheese that is only produced in 3 counties in France. During the maturation period, the rind of the cheese is washed with Marc of Burgundy. It adds taste and gives it a wonderful red color.
Appropriate wines: Perfect with dry white wine from Burgundy.
Fat in Cheese: 50%
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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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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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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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Epoisses Affidelice with Chablis - cow's milk soft cheese, washed rind - 7 oz/200 gr, France.
Soft cow milk stinky cheese, washed rind (wrapped in wooden box).
In many ways, Affidelice au Chablis is similar to Epoisses. Its origin is Bourgogne (Burgundy). This cheese is washed once a week in Chablis which gives it a wine taste and an easily recognizable smell. The rind starts out with a creamy, orange color that darkens to a copper hue as the maturing process takes place. Like Munster, the taste is strong, but at the same time savory. It tends to melt in your mouth.
Appropriate Wine: Meursault blanc.
Fat in Cheese: 50%
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La Roche - cow's milk blue-veined cheese - 2.2 lb/1 kg, France.
La Roche is a smooth, creamy blue cheese and the latest addition to the family. Under its thin, La Roche produces a generously veined creamy paste.
Its delicate aroma and balanced flavor give it an unusual, authentic character. An irresistibly flavorful blue cheese, La Roche can be combined with a broad range of scrumptious ingredients.
It goes best with firm bread, walnuts, almonds, raisins and dried apricots or even fresh fruit are all worth trying.
Appropriate wines: Port-wine, Muscat, Banyuls, sweet wines.
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La Roche - cow's milk blue-veined cheese - 7 oz/200 gr, France.
La Roche is a smooth, creamy blue cheese and the latest addition to the family. Under its thin, La Roche produces a generously veined creamy paste.
Its delicate aroma and balanced flavor give it an unusual, authentic character. An irresistibly flavorful blue cheese, La Roche can be combined with a broad range of scrumptious ingredients.
It goes best with firm bread, walnuts, almonds, raisins and dried apricots or even fresh fruit are all worth trying.
Appropriate wines: Port-wine, Muscat, Banyuls, sweet wines.
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