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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Bleu des Basques
Your Price:
€ 14,28
Bleu des Basques' blue-gray veining is very fine, spreading evenly if not abundantly through a paste the color of butter. The texture of this gourmet cheese is semi-firm and creamy on the tongue; the flavor is full, nutty, buttery and faintly sweet.
This is not a salty or pungent blue, but a well-balanced, approachable gourmet cheese with plenty of character and strength. Bleu des Basques has a natural rind that develops over the course of its three-months maturation. In contrast to the Roquefort the penicillum develops without holes in the paste.
The glistening surface of Bleu des Basques is one indication that it comes from sheep's milk, which has almost twice the fat of cow's or go...
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Lavort
Sold out, more expected soon
The sheep's gourmet milk cheese Lavort or Brebis du Lavort is still relatively unknown outside the Auvergne in France; it was only created in 1989.
This gourmet cheese has a rare shape; it has a sunken center and a rustic exterior that just says "handmade at the farm." Lavort has a highly mould-covered rind, needs at least 120 days of maturing, perhaps even 180 and is matured in the humid cellars of an old water tower.
The taste of the Lavort is rich and it has a subtle flavor of fresh milk. The paste has a white and yellow color and yields a sweet, nutty flavor. Lavort has a Parmesan-like consistency and is a good match with fruits.
Lavort is a popular breakfast cheese in France...
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Ossau-Iraty-Brebris
Your price:
€ 16,09
Ossau-Iraty-Brebris is not the only hard sheep's milk cheese from France, but the most famous one it is. A French traditional gourmet cheese that is produced in wheels and that 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 maturation time is between four and six months ...
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Roquefort
Your price:
€ 12,31
Roquefort has a history going back to before the Dark Ages. It was known to the Romans in the first century AD and has been praised by emperors, kings, and poets.
This great French blue cheese is made from unpasteurized sheep's milk and its popularity is such that the local flocks can no longer produce enough milk to fulfill demand. Roquefort is not a complicated cheese to make but great care is taken to ensure that it maintains its quality.
The cheese has virtually no rind. It is closely wrapped in foil. The paste is very white in color with uniform bluish-green veining throughout. The texture is firm, smooth, and almost spreadable. The aroma is milky with nuts and fruity raisins. Th...
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Tomme Corse
Sold out, expected delivery date unknown
Tomme Corse is a gourmet sheep cheese from Corsica. The pecurella sheep produce creamy and strong aromatic milk that is used to make this cheese.
The Tomme Corse cheese has a natural rind and the paste become dry and crumbly during aging and reveals a soft, supple, creamy though strong flavor. The maturation is approximately 3 months.
In order to comply with US FDA regulation for export to the USA the maturation of this cheese has been extended to over 90 days....
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