Abondance
Sold out, expected delivery date unknown
Abondance A.O.C. is an excellent example of a great French artisanal cheese that dates back almost 700 years.
This superb gourmet cheese has a smooth surface smeared rind, showing the marks of the cloth with an amber color. Abondance crust should be removed before eating.
Abondance or Tomme Abondance is a French mountain gourmet cheese from Haute Savoie in the Rhone-Alpes and is made exclusively from the whole raw milk from cows of Abondance, Montbeliard and Tarine. The maturation period is a minimum of 90 days. The cheese has been a member of the A.O.C. (Appellation d'Origine Contrôlée) family since 1990.
Abondance cheese is medium hard, has a strong smell and a distinct and comp...
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Affidelice
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The French gourmet cheese Affidélice is washed with the French Chablis, a prestigious white wine of Burgundy to establish a very rich, aromatic profile.
Slightly smaller than its popular sibling Epoisse, Affidélice is washed in Chablis instead of marc. This distinction gives a slightly sweet, gentler punch to the finish of Affidélice than the Epoisse.
During the maturation of Affidélice, the yellow-orange color will become stronger growing from the heart of the cheese. Near to maturity, the pigmentation will be more constant, and the flavors of Burgundy will surface. The cheese is soft and can be spooned, and Affidelice has a concentrated richness and a creamy texture.
In order to ...
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Aisy Cendre
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The gourmet cheese Aisy Cendré has a soft paste, a washed rind that is covered in ash or 'cendré' and is made from whole cow's milk with a 50% fat content. We consider Aisy Cendré an interesting member of the washed rind gourmet cheeses with the distinction of the ash covering.
This fine French gourmet cheese is similar to the gourmet cheese Epoisse, the gourmet cheese Affidélice and the gourmet cheese Soumaintrain and is shaped into a narrow cylinder.
The ash covering of Aisy Cendré takes some of the stickiness of the rind way. The Aisy Cendré paste is soft and creamy. The heart is almost white, with the texture of plaster. Both the flavor as well as fragrance of Aisy Cendré is relat...
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Ami du Chambertin
Your price:
€ 11,77
The French gourmet cheese Ami du Chambertin is smooth and creamy with an excellent balance of both salty and milky flavors and it has a strong aroma and will make an interesting addition to your washed rind palette.
It is an Epoisses-type gourmet cheese and has a moist, red rind washed with Marc de Bourgogne (a type of brandy). The paste is ivory colored and it ripens from the outside in.
L’Ami du Chambertin is a soft French gourmet cheese made from raw cow’s milk from the small village of Gevrey-Chambertin in Burgundy.
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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Ardi-Gasna
Your price:
€ 16,09
Ardi-Gasna is a French traditional gourmet cheese made of sheep milk that is produced in wheels. This cheese is AOC controlled as Ossau-Iraty-Brebis.
It has a firm, semi hard texture that is perfect for grating and a slightly sweet, nutty flavor. The rind is smooth grayish beige. The cheese is pale yellow in color with a supple texture with scattered small holes.
It has a distinctive, sour, wine-like aroma with a touch of the farm and a really tangy, spicy taste. Lemons and leaf mold remain in the lingering flavor which is sweet, salty, and mellow.
This gourmet cheese's maturation time is between four and six months and is at its best in the fifth month, when this gourmet cheese de...
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Banon
Your price:
€ 19,50
Banon A.O.C. is a goat or cow’s milk gourmet cheese, wrapped in chestnut leaves or grape leaves that has been soaked in white wine (eau de vie), and tied with raffia. The leaves also ripen in concert with the cheese adding an interesting variant to the flavor of the cheese.
Banon is named for the French market town of Banon in northern Provence.
Banon cheese is white and slightly crumbly with a faint lactic smell. The flavor is mild with a hint of sourness. As a true French gourmet cheese, Banon has been a member of the A.O.C. family since 2003.
Our offering consists of two pieces of Banon.
In order to comply with US FDA regulation for export to the USA the maturation of this...
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Bargkass
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The gourmet Bargkass has a creamy, firm, slightly elastic paste with some small holes. Its perfume is soft and light, its round and pleasant taste, a little acid on the end.
The cheese is a unpasteurized, pressed cow's milk cheese, manufactured in Thillot, a village in the Vosges that is known for producing the Munster cheese. In the local dialect, bargkass means cheese from the mountain.
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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Beaufort
Sold out, more expected soon
Beaufort is France’s answer to the Swiss Gruyère. Beauforts darkly rich flavor is the result of ripening in the cool and humid caves and cellars of the Haute-Savoie Mountains for at least 6 months and sometimes up to 18 months. The village of Beaufort is situated in a remote part of the Savoie region. Here Tarentaise cattle graze the lush Alpine meadows to give milk which is full in flavor.
Beaufort cheese has a smeared rind, which is rubbed, clean and robust with a uniform yellow to brown color. The paste is smooth and very firm but supple with few holes or cracks called 'oeil de perdrix' or 'partridge eyes' with an ivory to pale yellow color.
The Beaufort paste smells of nuts and tof...
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Bethmale
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Bethmale is one of the traditional gourmet cheeses from the Pyrenees.
Beneath had a natural leathery, orange colored rind and is a firm, but open-textured cheese with a mild, slightly sweet flavor.
Bethmale is another cheese that is named after the town where it is made and dates back to the 12th century.
The ripening of the cheese takes about 2 to 3 months and during this period the cheese is brushed and turned frequently....
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Bleu d'Auvergne
Your price:
€ 5,66
The gourmet cheese Bleu d'Auvergne has a wonderful aroma, a rich taste; the saltiness increases with the incidence of veining. The overall flavor is piquant but not overly sharp. We have preferred presenting this memorable French gourmet cheese on a cheese board to permit its strength and quality to shine. One taste and you will want more.
Bleu d'Auvergne started life as an imitation of Roquefort, using cow's milk in place of sheep's milk. Legend has it that a peasant, around 1845, decided to inject his cheese with a blue mold that he found growing on his left-over bread (the motto being, waste not, want not). And thus, the gourmet cheese Bleu d'Auvergne was born.
This French gourmet ...
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