Abondance
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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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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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Cantal
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Cantal, also known as Forme de Cantal has a milky aroma and a pleasantly nutty flavor with an attractive lingering acidity to it. A poet once wrote of Cantal that "to elaborate on Cantal is an error of taste; it is all simplicity."
Cantal is one of France's oldest cheeses. The excellence of Cantal was noted by Pliny almost two thousand years ago. It used to be made in the mountain farms of Cantal but today most of it comes from factories in the lowland areas of the region. However, its very close cousin Salers, named for the local cattle, has remained largely a farmhouse cheese.
Cantal and Salers are both big drum-shaped cheeses. They have a thin grayish-beige rind which is dry and pow...
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Emmental Grand Cru
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Emmental is made from cow’s milk and belongs to the cooked, pressed cheese category. Ripening takes minimally 10 weeks.
Emmental is part of the Gruyère cheese family. It has been known since the Roman times.
Emmental is made with very fresh milk. Resting in cellars with strictly prescribed temperature and humidity conditions, the cheese is regularly salted and turned. A few weeks after being made, the cheese is taken to specially designed cellars, which reproduce optimal maturing conditions: the air is warm and damp, full of carbon, ammonia and salt. At this stage, natural bacteria in the mass of cheese transform oxygen into carbon dioxide which in turn produces bubbles of gas.
If ...
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Gruyere de Savoie
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Gruyère de Savoie is a French gourmet cheese that comes from the massif des Bauges. This tasty cheese is of a remarkable quality due to its mountain origins, the care taken in its production and the quality of the milk used.
This pressed cooked cheese made from raw cow’s milk, the maturation period is a minimum of 6 months.
The rind is chestnut in color. The paste is ivory to pale yellow with small regular evenly distributed holes. The flavor is lightly salted and fruity with a characteristic nose.
This cheese is very hard to get and we will not have it frequently in our warehouses....
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Laguiole
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In the past, Laguiole was made on the Aubrac highlands. Its French gourmet quality is now guaranteed by an AOC label. It owes its name to Laguiole city in Aveyron which is also very famous for its knives.
Laguiole cheese has a thick brown rind and a firm pale-yellow paste and has a rustic taste that will remind some people of the Aubrac highlands. Its maturing process lasts from 4 to 12 months.
This gourmet cheese shows similarities with Cantal and Salers. Laguiole has a flowery, sweet and mildly sour flavor; strong but without a bite....
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Le Chartreux
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€ 12,68
Le Chartreux is a gourmet cheese that is close to Raclette, yet with the rich, subtle bite of Tilsiter.
Le Chartreux can be served to complement Raclette or as an upscale substitute. Its unique bold flavor has an assertive initial bite that yields to a smooth and complex finish.
Made from unpasteurized cow's milk and expertly aged for a minimum of three months, we love it with fresh fruit, black walnuts and a good Bordeaux.
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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Tomme de Savoie
Your price:
€ 7,89
Tomme de Savoie is an excellent example of the many French "Tomme" cheeses. It is made in the Savoie region and also in the Haute-Savoie near to the Swiss border. "Tomme" means "piece" and is a general word for semi-hard cheeses.
It has a rustic appearance and a distinctive hard, powdery rind varying in color from grayish-white to pinkish-brown. The paste is pale ivory in color, darkening at the rind, supple and with a few small holes scattered through it.
The aroma is strongly grassy with ammonia, mushrooms, and caramel. The flavor is somewhat sweet with a fudge taste and a citrus tang; a fine example of French gourmet cheeses of the Savoie region.
In order to comply with US FDA...
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