Arguably the best blue cheese in the world, our Roquefort, cave-aged by the Societe Fromagerie, is produced entirely from ewes milk that has been grazed on the vast plateaus of the Aveyron. The ripening of the cheeses is in the naturally damp caves found under the village of Roquefort-sur-Soulzon. The incomparable Societe are expert creators of cave-aged Roquefort http://www. roquefort-societe.com.
A Raclette with good flavor can be hard to come by, but this one definitely fills the gap. Authentic and rich, full flavor Comes through in this raw milk version. Raclette, made on both the Swiss and French sides of the Alps, is the name of the cheese as well as its famous dish. Raclette is derived from the term racler, meaning to scrape, describing how the dish is traditionally prepared. Fill a bowl with boiled potatoes, thick pieces of ham, cornichon pickles and then scrape the melting cheese off the face of the wheel into the bowl. This, of course, requires that the cheese is heated over a fire, in the half-wheel, but there are ways of getting around that
Epoisses de Bourgogne is a famous cheese, well known to any well traveled cheese enthusiast. The texture can be very runny and it might be wise to serve this sinful cheese with a spoon. The aroma is powerful and a good prelude to an outstanding flavor. Epoisses de Bourgogne is a favorite to most washed rind aficionados.
Defined by its AOC status, the quality of Roquefort is never an issue. It dates back to 79 AD and by 1411, Charles VI granted the people of Roquefort the monopoly over ripening the cheese in their caves. It ws granted AOC in 1925, the first in France, and because of the demand allows the for use of milk from all over the Aquitaine, Languedoc, the Pyrenees, Provence and Corsica. However it may only be ripened in the natural caves of Mont Comblaou in the commune of Roquefort-sur-Soulzon. Affinage must be at least 3 months in the caves that are noted for the natural fissures known as fleurines that provide perfect ventilation, a temperature of about 50 degrees Celcius, and 95 humidity. The mold, Penicillium Roqueforti, must be made in France from traditional sources. Traditionally, wheat and rye breads were left to mold in the caves. When the bread is thorougly covered, the mold is dried and will be added to the curd. It also exists naturally in the caves and when the wind blows through the fleurines the spores fill the air. After cheese production the young cheese is transferred to the caves, pierced with needles and salted. The spore-laden air interacts witht he cheese encouraging the bloom of the Penicillium roqueforti mixed into the curds earlier. Soon theyll be placed on old oak planks for a minimum of 3 months. They are then wrapped in foil to eliminate air contact. Roquefort Papillon has a simultaneously creamy and crumbly texture and is mottled with fragrant, spicy blue mold. The flavor is sharp and salty with impeccable balance.
Couturier Chevre, made from fresh, pasteurized goats milk, is a delightfully mild-mannered chevre. This brand of chevre is particularly fresh and moist, with a slightly sharp and subtly acidic flavor which makes is so very popular in the United States. The fresh curd, hand-molded into logs, keeps is rich goaty flavor without being overpowering. Couturier Chevre Original plain flavor is excellent for appetizers, and especially suited for fresh pears. It is well suited for use in cooking, or just spread on crusty breads.
Another delightful creation from the superlative fromagerie Henri Hutin, this French brie with pepper is a delicately seasoned version of the French classic. Here is a piquant complement to your favorite French white wine.
This small disk of fresh goat cheese is dipped in plum brandy and sprinkled with coarse-ground black pepper before it is put into a chestnut leaf to age. It is smooth and creamy with aromatic brandy flavors and a tangy bite.
From the family of Brie cheeses, this one is most closely related to a Coulummiers, although slightly larger and aged with a fern leaf. Its origins are artisian based having been made directly on farms for single-family consumption. The fern was used both for decoration and to impart a woodsy, earthy scent to the cheese. The cheese is now produced on a much larger scale. Thicker than a Brie de Nangis, it tends to ripen slowly, often with a section of the interior left firm. The flavor is sweet and milky, typical of Brie but with more depth. Forest scents come through delightfully.
This raw milk cheese from Agour is made from the milk of one specific farm. The texture is slightly drier and more crumbly than the others and the flavor packs a little more intensity. Its orange rind is due to the rubbing of the Basque piments dHespelette.
Saint Paulin is a traditional monastery cheese. Made of raw milk, it has a mild sweet flavor. The texture is semi-soft and The rind carefully washed with brine over time.
This is another ancient Norman cheese made in the area of its namesake in town. Though still a washed rind cheese, it is much more restrained than Livarot. The rind is generally not as moist and smelly, but rather has a grassy and mellow bouquet. The flavor is savory, reminiscent of Camembert, with a rich, creamy texture.
There are so many uses for this versatile goats milk cheese It is as close as you are going to get to an AOC crottin de Chavignol in the U.S. Pascal Jacquin put a lot of effort into this cheese so that it can be enjoyed from young, for salads and crostini, to old, for grating. Crottin de Champcol is made in the Loire around Sancerre and Berry, and is named for the tiny village of Champcol. Crottin in French means horse or mule dung. Not a particularly appetizing description even if it is due to the shape, not the taste of the cheese, but nonetheless a rich and flavorful cheese. Crottin Jacquin are produced in Berry, near Cher. After 2 weeks of affinage the rind begins to take on the molds that define this cheese and after 4 months it will be gratable and still very tasty. With age, the rind thickens with mold while the interior begins to transform from the outside in. Distinct age layers are seen throughout this process. The flavor will be complex, grassy and nutty with a great salty balance. The rind, except when young, should always have mottled blue, white and gray mold. For serving, simply dust off the excess and then dig in. They may be ugly but they are certainly worth trying
Couturier Chevre, made from fresh, pasteurized goats milk, is a delightfully mild-mannered chevre. This brand of chevre is particularly fresh and moist, with a slightly sharp and subtly acidic flavor which makes is so very popular in the United States. The fresh curd, hand-molded into logs, keeps is rich goaty flavor without being overpowering. Couturier Chevre Garlic & Herb is a flavorful, earthy variety of chevre, excellent on cheese boards, sprinkled on salads or spread on crusty breads.
Boursin cheese, mild, smooth and creamy, was originally created in 1957 by Mr. Franois Boursin in the Normandy region of France. Boursin Herb & Garlic, certified Kosher, is the traditional choice for a luxurious triple crme cheese, seasoned with premium garlic and fine herbs. Its a traditional favorite for hors doeuvres, appetizers, salads, entree salads and also brings a touch of France to meat, poultry, seafood and vegetables.
Blue dAuvergne is produced from milk from the area of Auvergne, where the cheese has been made for a very long time. The milk is inoculated with Penicillin Roquefort, and later as the cheese develops, it is pierced with needles with the strain on them. This cheese has an intense pattern of bluing with a moist, crumbly texture. The flavor is a balanced spicy and salty combination.
A specialist of soft ripened cheeses, the Rouzaire Company puts out a commendable line of cheeses that due to low temperature Pasteurization is allowed to enter the US. We are certainly lucky to have them as they give many of the nuances of the real thing. Brie de Nangis was originally an artisan cheese made around the town of the same name. Though no longer produced there, it remains true to the original style. It is much smaller than its bigger sibling, Fromage de Meaux, but shares many of the same texture and flavor characteristics. When young it is milky and sweet with just a hint of earthiness that over time will becomes more pronounced and pungent.
As fresh a a little goat cheese can get, without being impertinent, these are perfect for marinating, tossing in fresh herbs and spices, and also perfect to melt.
As a version of Pouligny-St-Pierre, this tall pyramid of fresh goat cheese holds up to its predecessor admirably. When young it is yeasty, tangy with a fudgy, soft paste. For the full effect, we recommend ripening these little treasures until they develop a rind. Once this rind is established the alchemy will ensue. At its best, the cheese will have a silky, smooth layer under the rind with the smooth, dense paste making up the interior. The flavor expands into earthier goat cheese aromas, with a slightly pungent tang on the finish. This cheese comes in a case of 6 8 oz portions. Pictured here is a very young Pointe de Bique, before it has developed a many-colored coat of mold that will form the delicious rind of its later stages.
This is an unusual triangular shaped large log with a white mold rind and generous blue vein. And on top of all that, it is also a goat cheese The texture is thick and smooth, while the flavor at its peak can be rich, like a goat Gouda with a distinct blue sharpness and tang. This cheese needs special attention when storing - the rind must have room to breathe or it will turn on it and ammoniate quickly. The payoff is an absolutely unique piece of cheese that is well worth the careful handling.
This triple crme cheese, invented by Rouzaire, is named after Robert Rouzaire and his son Pierre. Made in a small wheel, this cheese ripens to a perfect buttery texture with a tangy bite not often found in this style of cheese. Just a bit more animated than many of its counterparts, Pierre Robert is a wonderful cheese with its own unique integrity. If you enjoy the Pierre Robert, you might also want to try some of our similar cheeses, like a hrefhttp://www. cheesesupply.com/product info. php products id63uBrillat-Savarin/u/a, or a hrefhttp://www. cheesesupply.com/product info. php products id423uExplorateur Mini/u/a.
This cheese is made in the north part of Auvergne, in the mountainous area of Mont-Dore, a popular skiing area. Traditionally the cheese is aged on rye straw and occasionally brine washed, which contributes to its characteristic aroma of an old, humid cellar. The rind may show many colorful molds white, yellow and red, a result of the wild grasses that the Salers cows eat during summer and autumn. The texture is semi-soft often with small eyes in the paste. The flavor is a wonderful combination of a summer pasture and sweet, fruity milk flavors.
Also called Port du Salut, this rich, savory cheese was originally made by Trappist monks in Entrammes, France. Lactic bacteria is used in production, which gives the cheese a acidity to complement its mild taste. It is shaped in thick wheels with a dense, pale yellow interior and an edible, bright orange rind. The Danish version is known as Esrom. Ours is made by S.A.F.R, one of the best and most authentic Port du Saluts. This supple cheese is popular for breakfast and snacking, especially with fruit, and goes well with rye bread.
Cheese dates back through legend to the 5th century. Charlemagne in 774 was said to love this now world-renowned cheese. Most Domestic Brie is factory made while fermier or farmhouse production tends to be named after the region in which it is made. There are two name controlled Brie types: Brie de Meaux and Brie de Melun. Both are raw milk according to their AOC Guidelines, which means we are not able to import them FDA rules require that raw mild cheeses must be aged for at least 60 Days to be imported. The Fromage de Meaux is an acceptable substitute under the circumstances with flavor that is remarkably Close. The texture is soft and smooth while the flavor conveys more earth and richness than much milder Brie on the market. The wheel, packaged in a traditional wood box, is dramatic in display, as are the wedges on a cheeseboard. Want to start a little smaller? Then try our Brie de Nangis.
This is another ancient Norman cheese made in the area of its namesake in town. Though still a washed rind cheese, it is much more restrained that Livarot. The rind is generally not as moist and smelly, but rather with a grassy and mellow bouquet. The flavor is savory, reminiscent of Camembert, with a rich, creamy texture. This smaller version of Pont LEveque will ripen more more quickly than the Grand Pont LEveque which we also carry.
This is a wonderful sheeps milk blue with rustic style and great flavor. Semi-firm in texture, both creamy and slightly crumbly, this cheese is well veined with blue but not overpowered by it. The Onetik Company uses traditional animal rennet to create this blue alternative. The flavor is rich and complex without being overly sharp or salty.
The town of Abondance lies on the river of the same name in the French Alps, close to the Swiss border. Abondance is an AOC cheese requiring, among other restrictions, that the animals not be fed on silage. The result is a very flavorful cheese expressing the bounty of rich pastures. The cheese is pressed, brine-soaked and aged, during which time it is rubbed with salt and wiped with a cloth soaked in a morge made by mixing the sticky, brown rinds of old cheese with saltwater. This cheese may replace or be combined with a gruyere-style or mountain cheese for melting purposes to add extra dimensions of flavor. The texture is firm with a tight paste and the flavor full, nutty with a nice sharp tang. This is a special order item may take a few weeks for delivery.
Our 60 French Brie Couronne with Herbs and Garlic, by the superlative fromagerie Henri Hutin, is made of 60 Cream and topped with a light dusting of herbs and garlic.
A well made, double crme with great texture, stability and flavor. And the price makes it that much more attractive. As in all of its products, Isigny Ste Mere lets the quality of its milk shine. This Brie has a smooth texture and an appealing ivory color.
Traditionally this goat cheese comes from the Touraine region of the Loire Valley, and bears an AOC under the full name Of SainteMaure de Touraine. Under the AOC designation it is made with raw milk, though the exported versions are pasteurized. It is always made in the shape of a log, with a piece of straw in the center to hold it together during aging and to ventilate The interior. The exterior has a dusting of ash. It is edible at many ages, from fresh and tangy to well aged, dry and robust. As it ages, it develops edible blue and white molds that contribute to the complexity of flavor. The Berceau version is the Same cheese with a little more age and mold, which is packaged in its own individual wooden crate for proper Ripening. Our Case comes with 3/4 lb Logs.
Traditionally this cheese was produced from milk only around the town of Ambert but now the AOC status includes the Montbrison region as well as others. The word fourme refers to the wooden mold or form that shapes the cheese into a small, cylindrical shape. It is a smooth, creamy cheese with sweet, fruity flavor.
Bucherondin is a typical log shaped soft ripened goats milk cheese. It is coated with a fluffy bloomy rind. We like its texture as well as its slightly tangy taste. Easy to cut and portion, it is a favorite to many caterers, restaurants and retailers.
Chevrot is a small cylindrical artisan goat cheese with a dense, semi-soft texture and generous, complex flavors typically found in well-aged goat cheeses. It is great to eat at many stages, ages particularly well and will prove to be popular with goat cheese fanatics.
Mimolette may also be called Boule de Lille after the city of Lille where it was created. The cheese is closely related to a Dutch Edam; even the melon-sized wheel with the flattened top and bottom are nearly identical. Mimolette, however, has a natural rind that, over time, will become rough and pockmarked. The interior is a strikingly rich orange color that ages to an orange-brown color. The texture is firm with a caramelized, nutty, rich flavor and slight tang on the finish.
This big wheel of cheese is also known as Gruyere de Comte or French Gruyere. Originally, Gruyere was neither neither Swiss nor French. The root of the word stems from Charlemagnes reign, inclusive of France, Switzerland and parts of Germany, where the forests were termed gruyres. Wood from those forests fired the kettles for the cheese makers as they traded cheese for firewood. Comte is aged 6 months to a year, whereas Swiss Gruyere is sometimes only aged for 3 months. It takes as many as 530 liters of milk, about the daily production of 30 cows, to make 1 Comte, weighing approximately 80 pounds. The cheese is regularly wiped and rubbed with brine to encourage the development of the rind mold. The eyes of the Comte are the result of proper affinage and should be the size of a pea to a small cherry. If affinage is prolonged at too low of a temperature, the result will be that no eyes form. The AOC designated regions include the Franche-Comte, eastern Burgundy, parts of Lorraine, Champagne and the Rhone-Alps. Comte is highly controlled for quality and 5 of the cheeses fail to meet AOC standards. The flavor is complex, nutty and caramelized with a lingering but not sharp flavor.
This small square, or carre, of goat cheese is fresh and tangy with aromatic herbs and juniper berries. Very Festive The cases contain 6 half lb portions.
This excellent Brie is made with 60 cream, which gives it a rich, smooth flavor. Not too fat, not too lean, just right, our Henri Hutin Couronne is mild, sweet, and perfectly ripe, a natural companion to crusty baguettes and crisp champagne. Try it with berries or sweet chutneys. Serve at room temperature or bake for a tasty appetizer.
An ancient cheese from those industrious monks, whose name, Munster, is a derivative of monastery. Technically, the AOC designated name for this cheese may be Munster of Munster-Gerome from Alsace and Lorraine respectively. Munster undeniably takes its own place in the cheese world. It is strong and pungent in both aroma and on the palate, though its concentrated rich, spicy, and earthy flavor tends to make fans out of the skeptical.
One of the oldest of the French cheeses, Cantal was reportedly enjoyed over 2000 years ago in ancient Rome. This AOC Cheese named for the mountains of the Auvergne region is often referred to as the French cheddar, though recipes for Cantal and Cheddar are very different, and so are the resulting textures. When young, it has a mild, buttery flavor that over time develops into a pleasant bite. The Cantal Montagne meaning mountain has been aged to reveal a firm texture and full, aromatic flavor with a tangy finish.
One of the oldest of the French cheeses, Cantal was reportedly enjoyed over 2000 years ago in ancient Rome. This AOC cheese named for the mountains of the Auvergne region is often referred to as the French Cheddar, though recipes for Cantal and Cheddar are very different, and so are the resulting textures. When young, it has a mild, buttery flavor that, over time, develops into a pleasant bite. This Cantalet Dore is a smaller version of a Cantal wheel.
St. Andr is a soft, ripened cheese in the tradition of Brie and Camembert. In 1928 a country cheese maker started the St. Andr Creamery in Villefranche de Rouerque, France, in the middle Pyrnes, a region also known for Roquefort cheese. Fast forward 40-some years and the soft-ripened, triple-cream cheese named St. Andr made its debut, with a reputation as a blend of the perfect brie mixed with equal parts of thick, sour cream and whipped sweet cream. St. Andr is made from cows milk and enriched with pure cream. St. Andr is also fairly rare. Containing no less than 75 butterfat for every 100 grams of cheese, St. Andr is commonly agreed to be 50 richer than the average Camembert. This cheese is a favorite for cheese boards
The creamy texture and the power of Penicillium Roqueforti are of great balance in this soft ripened wheel. This is a great table Bleu cheese that has a sweet finish.
Poitiou is the most important goat breeding region in France and consequently produces many goats milk cheeses. Chabichou du Poitou AOC is a small cylindrical drum of goat cheese that packs a lot of flavor and character into a small package. At any age it is a well-made addition to a cheese selection. When fully mature, it is dense and smooth with a distinct layer next to the rind. The paste of this section will sometimes be runny or very dense depending on the aging technique. The flavor, a delicate and slightly sweet flavor with little salt and a faint acidity, carries rich, goaty aromas with a sometimes pungent bite to the finish. The rind contains white yellow and blue natural molds which are expected, and add to the wonderful flavor of this aged goat cheese.
The family of Banon cheeses traditionally comes from the Provence area and may be made from cows milk, vache, Goats milk or a combination. The cheeses are immersed in eau-de-vie then allowed to age in a chestnut leaf. This cows milk version develops a rustic woodsy character from the leaf, and with age will become strong and soft.
This is definitely the authentic alternative to many of the goats milk logs, or buche, available that are often Made from frozen curds. This cheese is always made from fresh curd in a large, striking log. It is generously padded in Penicillium Candidum mold as in Brie or Camembert and left to age. Over time the cheese just next to the rind will soften And begin to ooze while the interior is chalky and flaky in texture. It is like having two cheeses in one. And the flavor heightens the experience; it is a lovely balance of a complex aged goat cheese with a lingering finish that begs for another bite.
This aged wheel of goat cheese truly epitomizes an authentic Tomme de Chevre from the Pyrenees Mountains. The small production results in exceptional, complex flavor. It has it all in terms of nuances: fruity, tangy, and a little salty. It finishes with a wonderful caramelized nuttiness that makes you reach back for more. The texture is firm and flaky so it shaves very well but is not too hard to be a table cheese.
This cheese is loosely based on several that play an important role in traditional French and Swiss mountain Cheeses. It is made from gently pasteurized cows milk, banded with a strip of bark and aged to develop the oozy, runny Character of the real cheeses called Vacherin du Haut Doubs or Vacherin Mont dOr. The French and Swiss both are credited With the introduction of this style of cheese which are basically identical except that the Swiss use pasteurized milk and the French use raw milk. The tradition of production stems from the climate and difficulties of living in the mountains; when the Winters came it was literally impossible to deliver milk to the Comte, or Abondance cooperatives, so people made smaller Cheeses for home use that could be eaten within weeks. These young cheeses were fairly fragile and so were banded with bark Spruce, fir or pine to hold the shape for storage and serving. Even now these cheeses are best eaten from late fall to Spring when the milk is most suitable for this type of cheese. In the US we have to make due with faux Vacherin due to a listeria problem in 1983, from a batch of contaminated pasteurized Swiss Vacherin. The result is that no Vacherin, Swiss or French may be imported. Ecorce de Sapin, which we also carry, is another cheese made by Perrin in the same manner that Develops a more earthy character and is not as milky in flavor. The flavor of LEdel de Cleron is perfumed with scents of the Forest and a slight resinous aspect from the bark. The texture is very rich and creamy.
An ancient cheese of Normandy, created by monks, it takes its name from the town of Livarot. Historically, it is nicknamed The Colonel because it is banded with five stripes like a French Colonel. These were originally pieces of a sedge grass to help the cheese keep its shape but are now pieces of orange-colored paper. Typical of washed rind cheeses, Livarot is not for the meek. The aroma can be strong and smelly with bold, spicy flavors on the palate.
Chevrot is a small cylindrical artisan goat cheese with a dense, semi-soft texture and generous, complex flavors typically foun din well-aged goat cheeses. It is great to eat at many stages, ages particularly well and will prove to be popular with goat cheese fanatics.
This soft ripened cheese is made in a small square shape referred to by its name, pave, meaning square or rectangular paving stone in French. With proper aging this sweet, mild cheese will ooze from its rind.
This authentic Ossau-Iraty-Brebis-Pyrenees is made in the Basque area from pure sheeps milk. Brebis, of Course, is French for sheep and the sheep cheeses of this region in particular are some of the oldest in production. The Basques insist that their cheeses are around 4000 years old and often call them ardi-gasna, meaning ewe or local cheese in The local dialects. The Agour Company, located next to Baigura Mountain is in the heart of the Basque country. This artisan Producer is committed to providing cheese of the highest quality and according to strict rules of tradition. About 1000 Shepherds from around the village of Helette provide milk daily. Generations of shepherds continue to breed small flocks of The Manech breed, recognized by their red or black head and thick wool. Some of the AOC rules include that milk production Must be done in the Basque Country from local herds; milk must be transformed within 48 hours after milking; only natural Rennet maybe e used and the resulting flavor and texture must adhere to regular inspections by experts. This cheese is firm in Texture with a rich, aromatic and nutty aftertaste.
Couturier Chevre, made from fresh, pasteurized goats milk, is a delightfully mild-mannered chevre. This brand of chevre is particularly fresh and moist, with a slightly sharp and subtly acidic flavor which makes is so very popular in the United States. The fresh curd, hand-molded into logs, keeps is rich goaty flavor without being overpowering. Historically used to keep cheese fresh while traveling and before refrigeration, rolling a fresh cheese in ashes from a fire was an alternative to covering it in salt or wrapping it in wax. Ash covered cheeses today are a nod to traditions of old. Today, instead of fire ashes, vegetable ash is used.
Couturier Chevre, made from fresh, pasteurized goats milk, is a delightfully mild-mannered chevre. This brand of chevre is particularly fresh and moist, with a slightly sharp and subtly acidic flavor which makes is so very popular in the United States. The fresh curd, hand-molded into logs, keeps is rich goaty flavor without being overpowering. Couturier Chevre Pepper is created with four varieties of fresh, crushed pepper giving it a sparky zest.
This French cows milk cheese was invented in the 1950s, named for the first US launched satellite, Exploror. Though delicate, its wonderful aroma and creamy taste will stand out, even served with other cheeses or appetizers. A superb triple cream cheese similar to Brie, with a soft rind and spreadable texture, yet this wonderful cheese is even creamier Perfect for parties and events, excellent for displayed appetizers, served with fruit, or crusty bread and crackers.
Hailing from the Dauphine, between Provence and the southern Rhone, this splendid little soft-bodied cows milk cheese runs a gamut of flavors as it ages. When young it is mild with a yeasty flavor and slightly tart finish. If properly aged until it is runny and soupy the flavor is much more pronounced and pungent.
Couturier Chevre, made from fresh, pasteurized goats milk, is a delightfully mild-mannered chevre. This brand of chevre is particularly fresh and moist, with a slightly sharp and subtly acidic flavor which makes is so very popular in the United States. The fresh curd, hand-molded into logs, keeps is rich goaty flavor without being overpowering. Our assorted case comes with 3 logs of each of the following flavors, Original plain flavor, Ash Covered, Crushed Pepper, and Garlic & Herb. This is an excellent choice for lovers of chevre.
Made in the region aroung the Basque mountains this pure sheeps milk cheese develops its reddish rind and aromatic taste during the ripening process which takes approximately five months. It has a deeply nutty taste with a firm crumbly texture.
This raw sheeps milk cheese is definitely a little Basque treasure, about as rustic as a cheese can get. The natural rind betrays many of the good things that these lucky sheep are eating. The various molds point to a varied diet of herbs, grasses and other good nibbles. In particular, the prevalence of the rust colored mold on the rind may indicate a high content of carotene in their diet. The interior is firm and dense. It melts on the tongue with fabulous complexity, all at once nutty, sweet, herbaceaous and sheepy.
The Savoie region on the eastern border with Switzerland is well known for Tomme-style cheeses. The word tomme referes simply to a wheel of cheese. There are many tomme in the world, also spelled tome, toma, or tuma. Usually, the rest of the name included the village or region in which the cheese is made as in Tomme de Savoie. It is aged to exhibit a natural fuzzy, gray-brown rind that is inedible. The interior is a buttery color with many small eyes or holes. The flavor is nutty, earthy, and sometimes grassy. As a simple, rustic cheese it certainly holds its own.
For complexity and intensity of flavor, it is genuinely hard to beat the Morbier from Perrin. The raw milk contributes Great depth and the cheese making are flawless. They succeed with a Morbier that is fruity and aromatic with hints of earth and A perfect salt balance. The texture is unctuous and supple. Please refer to the history and legends of Morbier detailed in the Description of Morbier Jura.
This is a wonderful version of the traditional Ossau-Iraty-Brebis from the Rigal Family of cheeses. It has a dense, semi-firm texture sometimes broken with a few thing fissures or holes but otherwise compact. The flavor is refined and ballanced - aromatic herbaceaous and fruity qualities with a buttery rich finish. This cheese is similar in style to an Etorki but has much more character and complexity largely due to its AOC status. Anyone who enjoys sheep cheese will quickly become an addict.
This big wheel of cheese is also known as Gryere de Comte or French Gruyere. Originally, Gruyere was neither Swiss Nor French. The root of the word stems from Charlemagnes reign, inclusive of France, Switzerland and parts of Germany, where The forests were termed gruyeres. Wood from those forests fired the kettles for the cheese makers as they traded cheese for Firewood. Comte is aged 6 months to a year, whereas Swiss Gruyere is sometimes only aged for 3 months. It takes as many as 530 Liters of milk, which is about the daily production of 30 cows, all to make 1 wheel of Comte, which weighs approximately 80 pounds. The cheese is Regularly wiped and rubbed with brine to encourage the development of the rind mold. The eyes of the Comte are the result of Proper affinage and should be the size of a pea to a small cherry. If affinage is prolonged at too low of a temperature, the Result will be that no eyes form. The AOC designated regions include the Franche-Comte, eastern Burgundy, parts of Lorraine, Champagne and the Rhone-Alps. Comte is highly controlled for quality and 5 of the cheeses fail to meet AOC standards. The Flavor is complex, nutty and caramelized with a lingering but not sharp flavor.
Boursin cheese, mild, smooth and creamy, was originally created in 1957 by Mr. Franois Boursin in the Normandy region of France. Boursin Pepper, certified Kosher, is a triple crme cheese mixed with cracked black pepper for a distinctive, smooth yet sharp taste.
This fantastic soft ripened cheese is a welcome addition to the brie world. When ripe it has a runny texture that coats like icing. The rind is flawless and adds flavor to the sweetness of the cheese. This is truly an addictive delicacy
This goat cheese from the Guilloteau family of cheeses continues to round out their impeccable line of soft ripened selections. Besides its unique octagonal shape it is also unique in that it very rarely develops a sharpness that is a potential downfall In a goats milk brie style cheese. Instead, it is characterized by subtle, delicate flavors with a slight goat cheese aroma. The texture is satisfyingly creamy and spreadable. This is a must for any goat cheese lover
