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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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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Alpe di Frabosa
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The Alpe di Frabosa is a complex Italian gourmet cheese made from fresh full-cream cow's milk.
The delicate almond aftertaste recalls the pine-thistle. A slice of our gourmet Alpe di Frabosa, a piece of crusty bread and a glass of wine have always been the ideal repast for the herdsman or the mushroom picker. And a taste that will certainly bring memories flooding back of your last visit to the Italian alps.
The skilled Italian production techniques conserve the aromas and scents of the territory. After two months maturation Alpe di Frabosa is already tasty, but further refinement brings out the flavors of porcine mushrooms in the crust and mountain milk and hay in the cheese. The matu...
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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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Appenzeller
Your price:
€ 11,49
Appenzeller is a semi-hard mountain gourmet cheese that looks a little like Gruyere but is sharper and has a more pungent farmyard aroma and a distinctively fruity taste, which lingers for a while on the palate.
Originally from the mountain canton of Appenzeller, Switzerland, close to Austria, it is also manufactured in the Swiss cantons of Saint Gallen and Thurgau. Small brown Swiss cows graze on the rich pasture of the alpine forelands and the milk they produce is made into a delicious and full flavored Swiss gourmet cheese, of which the recipe is still kept a secret.
Appenzeller's maturation time is 7 to 12 months and usually peaks at around 9 months. Appenzeller has a characteris...
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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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Ardrahan
Your Price:
€ 11,42
The Irish Ardrahan is a semi-soft gourmet cheese with a pungent aroma; it is made from pasteurized cow's milk and has a buttery textured honey-colored centre with a complex delicate flavor.
Ardrahan has a washed rind which matures into a golden color, and its size and weight tend to vary slightly due to the fact that it is a hand-made gourmet cheese.
The unique flavor of the Ardrahan gourmet cheese lingers in your mouth, leaving a very pleasant after-taste and a lovely addition to your next Irish gourmet cheese tasting....
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Asiago
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Asiago D.O.C. is an Italian gourmet cheese that originates from the high plateau of Asiago in the northeastern part of Italy for thousands of years.
There are basically two types of Asiago, the Asiago Pressato and the Asiago d’Allevo.
The Asiago d’Allevo has a grayish-yellow rind and a pale straw-colored paste which is supple but sliceable. There are numerous small eyes. The flavor is attractively nutty with a slightly lemony aftertaste. The paste hardens and the flavor strengthens as the gourmet cheese matures and it takes on a more tangy character.
The Pressato is the younger version, younger in age, but also younger in tradition, it is often said that the Pressato is more tailor...
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Azeitao
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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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