Bleu d'Auvergne
From:
$6.97
The French gourmet cheese Bleu d'Auvergne has a wonderful aroma, a rich taste; the saltiness increases with the incidence of veining. The overall flavor is piquant but not overly sharp.
Bleu d'Auvergne started life as an imitation of Roquefort, using cow's milk in place of sheep's milk. Legend has it that a peasant, around 1845, decided to inject his cheese with a blue mold that he found growing on his left-over bread (the motto being, waste not, want not). And thus, the gourmet cheese Bleu d'Auvergne was born.
This French gourmet blue cheese comes from the region of Auvergne and the cheese is made from milk of Salers and Aubrac cows. The rind is very thin and so the cheese is usually wrap...
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Bleu de Bonneval
Not For Sale - for Informational Purposes Only
Bleu de Bonneval is a French blue gourmet cheese made from raw cow's milk that originates in the Bonneval village in the Haute-Maurienne at an altitude of about 1,800 meters.
After the cheese has matured for 6 to 8 weeks the blue mould in the dough has developed nicely, and the cheese is ready to be consumed. The natural rind is covered with fine mould, and the paste is very smooth. The flavor is fruity and further accentuated through the blue mould....
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Bleu des Causses
Not For Sale - for Informational Purposes Only
Bleu des Causses is made in Les Causses Mountains in the Rouergue, France. The cheeses are matured in the caves where cool, damp air passes through, carrying the mould spores which develop the blue veins.
Bleu des Causses was originally made with a mixture of ewes' and cows' milk, but since it obtained its A.O.C. status in 1953 the gourmet cheese has been made purely from cows' milk.
Maturation lasts from 70 days up to 6 months producing a full and lively flavored gourmet cheese that is similar to Bleu d'Auvergne, but with a creamier texture. The cheese is moist and ivory-yellow, becoming whiter and fuller-flavored in the winter....
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Camembert au Calvados
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The Camembert's rind is scraped off, then it is dipped in Normandy's excellent Calvados (an alcoholic drink made from apples) and then the cheese settled for 3 to 5 hours. After that the cheeses are covered with bread crumbs, this allows the cheeses to be impregnated with the Calvados....
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Coulommiers
Your Price:
$17.15
Coulommiers is, like Brie de Meaux and Brie de Melun a very old cheese; the big difference is that at the cheese does not have an A.O.C. status. There is no standard recipe for this gourmet cheese, and Coulommiers comes in various sizes.
The cheese has a white, bloomy, often uneven rind with a little brown mottling as it ages. The maturation time is 8 weeks. It has a faint aroma of mushrooms and the flavor is quite mild and delicate in the young cheese, becoming more pronounced as it matures....
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Fourme d'Ambert
From:
$6.55
Fourme d'Ambert is an ancient French gourmet cheese from the Auvergne that was being made long before English Stilton, which it somewhat resembles.
Fourme d'Ambert is a raw cow's milk gourmet cheese with light blue veining. The cheese has a rough gray-brown rind and the cheese is firm, has an ivory color with greenish-blue veining. It has an interesting aroma of roasted nuts and a fruity flavor and is aged for over 60 days.
'Fourme' comes from the Latin 'forma' (form), referring to the container used to hold the curd. Afterwards, the name 'forme' was retained in the mountains of Forez and Auvergne to refer to cheeses from the region. Fourme was sold primarily at the market in the village o...
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La Roche
Hurry only 5 left at this price. Was $10.49 Sale Price:
$5.77
La Roche is a smooth, creamy blue cheese. This gourmet cheese is full of pleasure and mystery; under its thin rind La Roche produces a generously veined creamy paste. Its delicate aroma and balanced flavor give it an unusual, authentic character.
This gourmet blue cheese has an irresistibly flavor that can be combined with a broad range of scrumptious ingredients.
It goes best with firm whole wheat bread. Walnuts, almonds, raisins and dried apricots or even fresh fruits are all worth trying....
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Langres
Special order, contact us for availability
Langres is sticky on the outside, firm and supple on the inside. It is a relatively mild cheese that melts in the mouth. The paste is very creamy with a pretty pale yellow color and a sweet aroma of lemons and a touch of bacon. The flavor is strong, not sharp but creamy.
This is an AOC cheese that has been made for at least 300 years, but one that until recently could only be found in Champagne. Langres is a slowly-maturing gourmet cheese: it can take up to 3 months before it is ready to be sold.
The so-called well on the top of the cheese results from the fact that the Langres, unlike most other cheeses, is not turned during the maturing phase. It is a relatively small cheese and it usual...
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Le Vache de Chalais
Your Price:
$18.40
Le Vache de Chalais looks like a Banon, and is made from cow's milk, as the name indicates. It is truly a gourmet cheese, wrapped in chestnut leaves or grape leaves that has been soaked in white wine (eau de vie), and tied with raffia.
This lovely cheese comes from the Provence, which is the same region as Saint Marcellin. When the cheese is young, it is chalky and crumbly, with a sweet-tart tang, but during ripening, when the leaves become more brittle and turn brown, the cheese becomes creamier.
The rind will be covered with a blue-yellow mold crust and is slightly chewy. The flavor is complex and you might need a couple of bites to really appreciate all the flavors. We therefore offer t...
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Morbier
Buy soon only 7 left at this price. Was $10.53 Sale Price:
$7.83
Morbier A.O.C. is a 'lait cru', raw milk cheese. It has a soft paste that has a distinct aroma and with a flavor that only lingers on your taste buds for a short while. The maturation of Morbier is usually 3 months.
At first glance this French gourmet cheese from the Jura looks as though it has a band of mold running through the middle of it. In fact, it is ash or charcoal. In the past the cheese was made from leftover curd from other cheeses. In those days Morbier was made on farms on the lower slopes of the Jura during the winter months.
The first day's curd was preserved by a layer of ash until the next day's curd was added.
Morbier is made in flattish cylinders with a grayish-brown ri...
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Murol
Not For Sale - for Informational Purposes Only
Murol is by its origins the younger brother of Saint-Nectaire. This cheese was created between the two world wars by Monsier Jules Berioux, a local affineur.
It is traditional, creamery, semi-soft gourmet cheese made from raw cow's milk. The thin, smooth, washed rind is mottled pinkish-yellow.
Murol cheese is supple, creamy and very smooth, with a sweet taste of fresh milk. The paste is yellow, when ripe fine-textured and very elastic. Its smell and flavor are mild....
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Olivet au Poivre
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Olivet au Poivre is a variety of the French gourmet cheese Olivet Cendré.
A pasteurized cow's milk cheese with a white mold, like a Camembert or Coulommiers and with crushed peppercorns on top....
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Port Salut
From:
$9.13
Port Salut is a traditional monastery cheese and is also known as Saint Paulin. Port Salut is a creamy, semi-soft cheese made from cow's milk. It usually has a wheel-shape. The thin, washed rind is smooth and leathery. It ranges in color from pale yellow to bright mandarin orange.
It was the first French cheese produced from pasteurized milk. We cut and wrap this cheese in wedges of 8 ounces and 1 pound....
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Saint Agur
From:
$17.05
The French gourmet cheese Saint Agur originates in the village of Monts du Velay in the mountainous Auvergne region of central France, an area renowned for a centuries old tradition of blue cheese making.
This lovely gourmet cheese is made from pasteurized cow's milk enriched with cream; it’s a double-cream cheese. A rich blue cheese with a smooth, creamy texture that provides just the right reason to take and break and enjoy a fine cheese tasting session.
Saint Agur is easy to recognize by its unusual octagonal shape. It is rindless and packaged in foil, a common practice that prevents further blueing. We are pleased to have this fine gourmet cheese in our assortment and feel confident th...
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