Azeitao
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For Reference Only
Azeitão is a gourmet cheese made from unpasteurized sheep's milk that is produced at the foot of the Arrabida Mountains in Portugal.
Azeitão has a strong, earthy aroma. The paste is thick, soft, smooth and shiny. When the cheese is ripe it has a rich, creamy flavor with a sour-milk finish and a hint of flowers. Thistle flower is used instead of rennet. A ripe cheese will start to run at room temperature.
The older the cheese the harder and drier the paste will get and the intenser the flavor. The gourmet cheese is at its best when it is full, but still very rewarding when just over the top and flatter in form.
In order to comply with US FDA regulation for export to the USA the matu...
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Bianco di Langa
Your price:
€ 9,96
Bianco de Langa is a velvety flowering white and soft Italian gourmet cheese made from a mixture of pasteurized cow's and goat milk that has been enriched with slivers of truffle.
Just let the name, Bianco di Langa, roll off your tongue to get a sense of the creamy richness of this fine Italian gourmet cheese.
On maturation the cheese becomes delightfully creamy. Bianco di Langa is symbolic of its birthplace and this fine Italian gourmet cheese announces to the world the aromas and flavors of Alba and the Langa.
Bianco di Langa gourmet cheese is best served as an aperitif or to end a meal in that grand Italian style....
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Bleu de Bresse
Your price:
€ 14,18
Blue de Bresse is a French gourmet cheese with a smooth, off-white to bluish rind. The paste is pale and creamy with patches of greenish-blue veining. There is a light milky aroma and a mild mushroomy flavor.
Bleu de Bresse also known as Bresse Blue was invented in 1950 by the cheese makers of northeastern France as a smaller and more marketable version of Saingorlon, which itself was a First World War copy of Gorgonzola. Bleu de Bresse is now all factory-made from pasteurized milk.
Our offering consists of two pieces of Blue de Bresse....
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Bonchester
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For Reference Only
Bonchester is a well-flavored soft gourmet cheese from the Scottish border in Bonchester Bridge in Roxburghshire and is one of the few British cheeses to qualify for the European Union designation of protected origin (P.D.O.).
It is made in a small, round, shallow disc with a white rind which develops a few freckles.
The cheese is made of Jersey milk and can be compared to Camembert, with the following differences: ticker in texture, a buttery taste with a pronounced flowery flavor.
The Bonchester resembles Coulommiers in its production; it is molded into a thicker shape and could ripen unevenly, resulting in becoming runny beneath the rind.
Experts call Bonchester a gourmet c...
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Bouquet des Moines
Your price:
€ 10,39
Bouquet des Moines is made from pasteurized cow's milk, and is produced in the east of Belgium, at the Abbey du Val-Dieu, in the Pays de Herve.
It is a small local Belgian gourmet cheese with a flowery-rind crust and a soft interior. Deliciously creamy just under the rind, the cheese gradually matures towards its centre and displays a unique shape unlike any other.
This cheese is also extremely versatile: eat it grilled, melted or fresh from the cheese platter.
A very popular Belgian delight that is worth trying; our offer consists of 2 pieces of Bouquet des Moines....
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Boursault
Your price:
€ 12,11
Boursault is a small triple-cream gourmet cheese from Normandy and the Ile de France is an excellent example of good factory-made cheese.
Boursault has a light, bloomy, slightly pinkish rind. The rind is much thinner than many commercial Bries.
The paste is extremely creamy and mildly aromatic. The flavor is lightly nutty and buttery.
Our offering consists of 2 piece os Boursalt....
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Bresse Bleu
Your price:
€ 14,18
Bresse Bleu is a soft factory-made blue cheese from pasteurized milk from the Rhône valley of France.
Bresse Bleu also known as Bleu de Bresse was invented in 1950 by the cheese makers of northeastern France as a smaller copy of Gorgonzola.
Our Bresse Bleu is a small 5 oz. / 150 grams drum. The cheese has a smooth, off-white rind and the paste is pale and creamy with patches of greenish-blue veining. There is a light milky aroma and a mild mushroomy flavor.
Our offering consists of 2 pieces of Bresse Bleu....
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Brie de Meaux
Your price:
€ 8,44
Brie de Meaux A.O.C. is a big, round, soft gourmet French cheese, has a velvet white mould rind, which changes to a pinkish-beige during the ripening process.
Brie de Meaux is one of the French "Le Roi des Fromages" (The King of Cheeses) and comes from a particular area in the Ile-de-France near Paris. It is an ancient cheese; the oldest evidence of Brie de Meaux is found in the chronicles of Charlemagne.
The maturation process of this classic gourmet cheese takes 8 weeks. Brie de Meaux has a slightly bitter taste when left to unfold, develops into a completely soft, hazelnut and fruit flavor.
We offer a large quantity freshly cut from the big wheel, but we also have a smaller pie...
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Brie de Meaux, small
Your price:
€ 4,22
Brie de Meaux A.O.C. is one of the French "Le Roi des Fromages" (The King of Cheeses) and comes from an area near Paris. It is an ancient cheese; the oldest evidence is found in the chronicles of Charlemagne.
Brie de Meaux A.O.C. is a big, round, soft cheese, has a velvet white mould rind, which changes to a pinkish-beige during the ripening process.
The maturation process takes 8 weeks. Brie de Meaux has a slight bitter taste that if left to unfold, develops into a completely soft, hazelnut and fruit flavor.
We offer you a small piece freshly cut from the big wheel, but also have a larger piece of Brie de Meaux, in case you have more guests coming.
In order to comply with US ...
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Brie de Melun
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For Reference Only
Brie de Melun is a member of the A.O.C. family. Traditional production is in the village of Melun near Paris, but it can also be produced in the region of Seine-et-Marne or in Aube and Yonne.
Brie de Melun is a little bit smaller than the Brie de Meaux, but its aroma is much stronger, more robust and more salty. There are differences in the production process and in the time of maturation.
In order to comply with US FDA regulation for export to the USA the maturation of this cheese has been extended to over 60 days....
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