Abondance
Not For Sale - for Informational Purposes Only
Abondance 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. family since 1990.
Abondance cheese is firm, has a strong smell and a distinct and complex flavor; fruity and with hints of hazelnut. The paste ...
|
Bethmale
Not For Sale - for Informational Purposes Only
Bethmale is one of the traditional gourmet cow's milk cheeses from the Pyrenees. Bethmale has a natural leathery, orange colored rind and is a firm, but open-textured cheese with a mild, slightly sweet flavor.
Bethmale is another cheese that is named after the town where it is made and dates back to the 12th century.
The ripening of the cheese takes about 2 to 3 months and during this period the cheese is brushed and turned frequently....
|
Bleu de Gex
Not For Sale - for Informational Purposes Only
Bleu de Gex and Bleu de Septmoncel are both known under the official name Bleu du Haut Jura. Bleu du Haut Jura is a member of the AOC (Appellation d'Origine Contrôlée) family since 1977.
The area of production for Bleu de Gex is l’Ain and Jura. The milk comes from the Montbéliarde cows and the spores use to come from the local plants eaten by the cows; today the cheese is injected with the bacteria.
Bleu de Gex has a flat wheel shape, the rind is dry, rough, and has a white-yellow color. The gourmet cheese is dense and creamy with a pale ivory color and a marbling of very dark greenish-blue veins. The aroma and flavor are relatively mild but quite definite in character; fruity and nutty. T...
|
Cantal
Not For Sale - for Informational Purposes Only
Cantal, also known as Fourme de Cantal has a milky aroma and a pleasantly nutty flavor with an attractive lingering acidity to it. A poet once wrote of Cantal that 'to elaborate on Cantal is an error of taste; it is all simplicity.'
Cantal is one of France's oldest cheeses. The excellence of Cantal was noted by Pliny almost 2000 years ago. It used to be made in the mountain farms of Cantal but today most of it comes from factories in the lowland areas of the region. However, its very close cousin Salers, named for the local cattle, has remained largely a farmhouse cheese.
Cantal and Salers are both big drum-shaped cheeses. They have a thin grayish-beige rind which is dry and powdery and da...
|
Fol Epi
From:
$12.60
Fol Epi is enrobed in a golden brownish rind made from toasted wheat flour. This pressed uncooked French gourmet cheese is produced in Pays de Loire, an area long known for its dairy produce.
In French, Fol Epi means 'wild wheat stalk', a fitting name for this unique loaf with perfect eye formation.
Fol Epi is matured for 3 months and is decoratively embossed and has a pleasant, nutty and fruity taste. Although similar in taste to a Swiss Emmental, Fol Epi is sweeter and less bitter, making it a ideal for a sensitive palate.
We cut and wrap this cheese in wedges of 8 ounces and 1 pound....
|
Gruyere de Savoie
Not For Sale - for Informational Purposes Only
Gruyère de Savoie is a French gourmet cheese that comes from the massif des Bauges. This tasty cheese is of a remarkable quality due to its mountain origins, the care taken in its production and the quality of the milk used.
This pressed cooked cheese made from raw cow’s milk, the maturation period is a minimum of 6 months.The rind is chestnut in color. The paste is ivory to pale yellow with small regular evenly distributed holes. The flavor is lightly salted and fruity with a characteristic nose....
|
Saint Nectaire
From:
$6.97
Saint Nectaire is an ancient French gourmet cheese from the mountains of the Auvergne. The raw milk cheese is made with the milk of mostly Salers cows.
The cheese is made in large round flat discs. It has a grayish rind with light yellow or reddish patches. The supple paste is pale gold in color and becomes almost runny as it matures. It has a really earthy aroma.
The paste alone has a sweet and grassy aroma and this is repeated in the flavor which is only slightly farmyard like. The cheese is firm, though supple, with a moldy smell and a mild flavor.
We cut and wrap this cheese in wedges of 8 ounces and 1 pound....
|
Tomme au Marc de Raisin
Not For Sale - for Informational Purposes Only
Tomme au Marc de Raisin is a Tomme de Savoie, a raw cow's milk cheese that is aged under a thick layer of grape marc, the residue that's left after pressing the fruit to make wine.
This gourmet cheese is not very strong; it is mostly fruity with a very slight sharpness. The fermentation in marc deepened the flavor and adds a degree of pleasant earthiness.
The cheese is a delight to the eye and worth sampling during a cheese party....
|
Tomme d Alsace
Not For Sale - for Informational Purposes Only
Tomme d'Alsace is a semi-soft cheese made from cow's milk cheese and made in the Alsace region of France.
The cheese is washed in wine from the Alsace area. This will further enhance the cheese's flavors; fruity, buttery and with hints of mushroom....
|
Tomme de Savoie
From:
$9.93
Tomme de Savoie is an excellent example of the many French 'Tomme' cheeses. It is made in the Savoie region and also in the Haute-Savoie near to the Swiss border. 'Tomme' means 'piece' and is a general word for semi-hard cheeses.
Tomme de Savoie is made from raw cow's milk, it has a rustic appearance and a distinctive hard, powdery rind with spots varying in color from grey to grey white. The paste is pale ivoryto yellow in color, darkening at the rind, supple and with a few small holes scattered through it.
The aroma is strongly grassy with ammonia, mushrooms, and caramel. The flavor is somewhat sweet with a fudge taste and a citrus tang; a fine example of French gourmet cheeses of the Sa...
|