Bargkass
For Reference Only
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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Bleu de Bonneval
For Reference Only
Bleu de Bonneval is a blue gourmet cheese made from raw cows milk that originates in the Bonneval village in the Haute-Maurienne at an altitude of about 1,800 meters.
After the gourmet cheese has matured for 6 to 8 weeks the blue mould in the dough has developed nicely, and the cheese is ready to be consumed.
The natural rind is covered with fine mould, and the paste is very smooth. The flavor is fruity and further accentuated through the blue mould.
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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Bleu des Causses
Sold out, expected delivery date unknown
Bleu des Causses is made in Les Causses Mountains in the Rouergue, France. The cheeses are matured in the caves where cool, damp air passes through, carrying the mould spores which develop the blue veins.
Bleu des Causses was originally made with a mixture of ewes' and cows' milk, but since it obtained its A.O.C. status in 1953 the gourmet cheese has been made purely from cows' milk.
Maturation lasts from 70 days up to 6 months producing a full and lively flavored gourmet cheese that is similar to Bleu d'Auvergne, but with a creamier texture because of the difference in milk quality. Blue de Causses is made from unpasteurized milk and Bleu d'Auvergne from pasteurized milk. The chees...
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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, Le Rustique
Your price:
€ 4,88
A Brie made of pasteurized milk is an imitation of or an alternative to the famous Brie de Meaux.
Brie "Le Rustique" has a soft texture and is full of flavors that are less dominant as the real deal, the Brie de Meaux.
For those of you who don't like to eat cheeses of raw milk and prefer a dessert with a slightly weaker presence, this Brie is an good choice....
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Cabrigourmet
Sold out, expected delivery date unknown
Cabrigourmet is a lightly salted gourmet cheese with an appetizing taste. It is not wrapped and can thus ripen slowly, gaining in character, when kept in the fridge.
After three weeks it becomes dry and crumbly and is excellent served with aperitifs. For those of you who health conscience, Cabrigourmet has a very low fat content....
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Camembert
Your price:
€ 4,66
Camembert, one of the world's most famous gourmet cheeses, originated in the Pays d'Auge in Normandy, but its production is not restricted to France. Indeed it is now made in most countries where cheese is produced on a large scale and is eaten everywhere from San Francisco to Saigon.
Our current product is made from pasteurized milk and is a small 250 gram / 9 ounces. We also have a Camembert made from raw milk 'au lait cru' for those we prefer the original and traditional version.
Store Camembert in its box or wrapper. If it is not fully ripe it can be ripened at home in a cool cupboard. If you put it in the refrigerator it will stop maturing and, of course, will need to be returned...
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Camembert au Calvados
Your price:
€ 10,07
The camembert's rind is scraped off, then it is dipped in Normandy's excellent Calvados (an alcoholic drink made from apples) and then the cheese settled for 3 to 5 hours. After that the cheeses are covered with bread crumbs, this allows the cheeses to be impregnated with the Calvados.
For those of you that are seeking new taste sensations, you will be amazed; a gourmet sensation.
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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Chaumes, small
Your price:
€ 8,06
The creamy French Chaumes with the distinctive tangerine-orange rind is available as a small individually packed cheese.
The decoration of the box may vary, but the cheese characteristics remain constant; a smooth, rich and supple paste. The aroma ias mild and the taste is nutty, almost meaty.
Would you prefer a bigger piece cut from a larger wheel, please click here.
This gourmet cheese is made of pasteurized milk and the maturation takes four weeks....
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Coulommiers 400
Sold out, more expected soon
Coulommiers is, like Brie de Meaux and Brie de Melun a very old cheese; the big difference is that at the cheese does not have an A.O.C. status. There is no standard recipe for this gourmet cheese, and Coulommiers comes in various sizes. We have a 400 and 500 grams Coulommiers in our assortment.
The cheese has a white, bloomy, often uneven rind with a little brown mottling as it ages. The maturation time is 8 weeks. It has a faint aroma of mushrooms and the flavor is quite mild and delicate in the young cheese, becoming more pronounced as it matures.
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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