Blue Castello
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Sold out, more expected soon
Blue Castello is a triple-cream, blue-veined gourmet cheese with a washed-rind. It is also called Castello Blue. The surface has a unique combination of blue-green and reddish molds.
These molds give the cheese its distinct aroma and flavor. Blue Castello has a Brie-like texture, with the blue in fairly thick, horizontal lines.
This Danish gourmet cheese has a delectably rich and buttery taste accented by its mild spicy blue veins and the aroma is of mushrooms. The mild flavor develops steadily as long as it keeps, but it never becomes too strong....
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Blue Castello, small
Your price:
€ 9,13
Blue Castello is a Danish gourmet cheese with a delectably rich and buttery taste accented by its mild spicy blue veins and the aroma is of mushrooms. The mild flavor develops steadily as long as it keeps, but it never becomes too strong.
Blue Castello or Castello Blue is a triple-cream, blue-veined gourmet cheese with a washed-rind. The surface has a unique combination of blue-green and reddish molds.
These molds give the cheese its distinct aroma and flavor. Blue Castello has a Brie-like texture, with the blue in fairly thick, horizontal lines.
This small piece of cheese is packed in a Blue Castello carton box, but we also have the cheese in larger pieces. A variety of the Blue ...
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Boursault
Your price:
€ 12,11
Boursault is a small triple-cream gourmet cheese from Normandy and the Ile de France is an excellent example of good factory-made cheese.
Boursault has a light, bloomy, slightly pinkish rind. The rind is much thinner than many commercial Bries.
The paste is extremely creamy and mildly aromatic. The flavor is lightly nutty and buttery.
Our offering consists of 2 piece os Boursalt....
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Brillat-Savarin
Your price:
€ 9,12
Brillat-Savarin is a decadent triple cream gourmet cheese that is one of the richest cheeses. A taste to be savored when you are feeling truly ready to be pampered.
Brillat-Savarin was created by Henri Androuet. He gave it the name of the famous 18th century French gastronome, Jean-Anthelme Brillat-Savarin, the author of the "Physiologie du gout” (Physiology of taste), published in 1826; “Tell me what you eat and I will tell you what you are.”
Brillat-Savarin is made from pasteurized cow’s milk, enriched with cream. It is a soft-white cheese of round shape with a thick, velvety, white crust. It has a light downy white rind and the cheese cuts like butter. Brillat-Savarin has a really m...
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Castello Blue
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Sold out, more expected soon
The Danish Castello Blue is a very creamy, triple-cream, blue-veined gourmet cheese with a washed-rind. It is also called Blue Castello. The cheese's surface has a unique combination of blue-green and reddish molds.
These molds give the cheese its distinct aroma and flavor. Castello Blue has a Brie-like texture, with the blue in fairly thick, horizontal lines.
This taste of Castello Blue is delectably rich and buttery, with mild spicy accents of blue veins and the aroma is of mushrooms. The mild flavor develops steadily as long as it keeps, but it never becomes too strong....
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Explorateur
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For Reference Only
Explorateur, the aristocrat of triple-cream cheeses was invented in 1958 at the time the rocket Explorer was in the news. The French dairy which invented the cheese decided on a topical name and a picture of the rocket still appears on the wrapping. Explorateur was one of the first cheeses to be created after the triple-cream classification was defined as a cheese with a butterfat content of 75 percent or more. This is achieved by adding a great deal of cream to the milk before coagulation.
The cheese is produced in small discs with a light, downy white rind. The deep ivory paste is very soft and creamy. The flavor is very rich and mild, deepening a little with maturity.
Due to US FDA ...
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Gratte Paille
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For Reference Only
Gratte Paille is a triple creamy gourmet cheese that was invented in the 1970's by a creamery in Seine-et-Marne. The meaning of the cheese is gratte (scrape) and paille (straw) which comes from the fact that the cheese straw mats the cheese ripes on.
Gratte Paille is a soft-white cheese of hand molded brick shape with natural white rind, almost twice as thick as a Camembert cheese. The creamy cheese has an oily texture and mushroom flavor which sharpens with age.
Cheeses that show some similarities with the Gratte Paille are Pierre Robert and Brillat-Savarin cheese.
Gratte Paille is usually used in combination with other foods, such as chicken and vegetables, and in combination wi...
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Pierre Robert
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Sold out, more expected soon
Pierre Robert is made with pasteurized cow’s milk enriched with cream. The soft paste is almost mousse like and the rind formed from white mould.
This cheese ripens in about 3 weeks to a perfect mild buttery texture with a tangy bite not often found in this style of cheese. This cheese can be served throughout the year.
This cheese is made in Brie-country Ile-de-France...
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White Castello
Your price:
€ 10,09
White Castello, also called Castello White, is a young and firm cheese with a light and aromatic flavor. As the cheese matures, it becomes softer and creamier. The taste becomes deliciously rich and develops a very sumptuous flavor profile.
White Castello is a triple-cream, mold-ripened cheese with a very find and thin rind.
This small piece of cheese is half moon shaped and packed in a carton box. Our offering consists of two of these packs.
Cheeseline.com has also Blue Castello in small and larger pieces....
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