Unpressed Cheese
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Brie de Meaux - cow's milk - uncooked, unpressed soft AOC cheese with a white mold - 7 lb/3.1 kg, France.
French cheese's king of kings. Since the Middle Ages this cheese has captured the hearts of all those who have experienced its outstanding taste. In the 19th century is was considered the finest cheese in Europe. The geographical separation between the places of production and "affinage" is a Brie tradition. In 1980 this cheese was accepted into the AOC family.
Texture: The pate is compact, supple and evenly textured. Its color is pale yellow, reminiscent of straw. Its rind looks like white velvet.
Taste: The taste is creamy, and as the maturing process continues one detects a subtle nutty flavor.
Appropriate wine...
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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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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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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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Fourme D'Ambert Blue - cow's milk blue cheese, cut cheese - 1 lb/454 gr, France.
Fourme d'Ambert is one of France's oldest cheeses (dating from the Roman period). Today production is with pasteurized milk. The maturing process takes place in aerated, humid cellars. The maturing period lasts 2 to 3 months. In the Tours region of France the local cheese mongers allow the cheeses to mature by adding a little "mellow Vouvray wine".
Texture: The rind is dry and yellow and wrapped in a grey velvet. Inside, the pate is creamy, moist, with faint hints of blue mold.
Taste: This cheese still has the cave odor and has a lasting taste of wine and fruits, extremely pleasant.
Appropriate wine: Vouvray mellow.
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Soumaintrain Berthaut - cow's milk sharp soft cheese - 14 oz/397 gr, France.
Soft ripened washed cheese. Made from pasteurized cow's milk.
Berthaut's Soumaintrain is made with cow's milk that has been thermalized, which is a heat treatment that stops short of pasteurization. Like Epoisses, Soumaintrain wheels are washed repeatedly with brine and marc as thay age, with the proportion of marc mounting progressively. After about eight weeks, the cheeses are ready for sale. They will have developed a tacky, caramel-colored rind, the result of bacteria that thrive on that salty, moist surface. Inside, the paste is ivory in color, semisoft and supple but not runny. For a washed-rind cheese, it is not a big stinker. It will come to room temperature on your counte...
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Brillat Savarin - cow's milk soft cheese uncooked, unpressed - 5.3 oz/150 gr, France.
"Tell me what you eat and I will tell you what you are.” - Brillat Savarin, The Physiology of Taste.
The 18th century writer Brillat-Savarin was one of France’s most brilliant gourmet specialists. In his honor, this triple cream white cheese is named after him. Henri Androuet created it in Normandy in the 1930s. Brillat Savarin is made from cow’s milk, enriched with cream.
Appropriate wines: Wines of Bordeaux, Fronsac, Saint Emilion.
Fat in Cheese: 75%
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Camembert Nostalgie Petit - cow's milk soft cheese - 4.4 oz/125 gr, France.
A tiny camembert perfect to share. This little round of camembert has all the famous qualities of its larger cousins - mushroomy, lactic and earthy.
Serve simply with a fresh country white or peasant bread.
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Coeur de Bray - heart shaped cow's milk soft cheese - 7 oz/200 gr, France.
The "Coeur de Bray" (Heart of Bray) is a young Neufchatel.
It is known that since the Middle Ages the Neufchatel cheese had many shapes, depending on fasion or simply on the moulds the producer owned! The legend explains that the heart shape is due to the young Norman women that wanted to express discreetly their feelings to the English soldiers during the wars in the Middle Ages.
Fat in Cheese: 50% to 70%
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Delice de Cremiers 'La Tradition' - cow's milk soft cheese - 7 oz/200 gr, France.
Rich, buttery and soft with a little salty tang on the finish provided by the bloomy rind. This luxurious triple creme makes one of the finest dessert cheeses we know. Serve with ripe berries and a flute of Champagne, or your favorite sparkling wine.
Compliments: Goes well with fruits such as apples or grapes.
Fat in Cheese: 72%
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