Affine au Chablis
Sold out, more expected soon
The French gourmet cheese Affiné is washed with the French Chablis, hence the name Affiné au Chablis. Chablais is a prestigious white wine of Burgundy to establish a very rich, aromatic profile.
Slightly smaller than its popular sibling Epoisses, and Affiné is washed in Chablis instead of marc. This distinction gives a slightly sweet, gentler punch to the finish of Affiné than the Epoisse.
During the maturation of Affiné, 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 c...
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Aisy Cendre
Not For Sale - for Informational Purposes Only
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 Epoisses, 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 relativel...
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Ami du Chambertin
Not For Sale - for Informational Purposes Only
Ami du Chambertin is a soft French gourmet cheese made from raw cow's milk in the small village of Gevrey-Chambertin in Burgundy.
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. The French cheese 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....
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Aviateur
Your Price:
$17.55
L'Aviateur is a small 3.5-oz. cow's milk cheese enriched with creme fraiche. It has a soft interior and a flowerly rind.
L'Aviateur is in homage to 'The man who gave wings to the world', spiritual son of Leonardi da Vinci. In 1890, for the first time ever, Clement Ader managed to lift off the ground in a heavier-than-air machine that the called 'aeroplane'. This happened at Gretz Armainvillers just beside the cheese dairy.
We offer you 2 of l'Aviateur cheeses, a total of 7 ounces of this deliciously creamy cheese....
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Boulette d'Avesnes
Not For Sale - for Informational Purposes Only
Boulette d'Avesnes is a cone shaped gourmet cheese with a natural rind given a dark red color by the use of annatto or paprika. It has a very strong taste. Its nickname is 'suppositoire du diable' (the devil's suppository).
The soft curd is kneaded and mashed with parsley, tarragon, pepper and paprika and shaped by hand into a pointed pear. This gourmet cheese is typical for spicy texture. Maturing takes two to three months.
Sample the Boulette d'Avesnes with rich bread, and a cold beer and you will experience that the spiciness and creaminess of the cheese will not be overpowering....
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Boursault
Not For Sale - for Informational Purposes Only
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....
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Boursin
From:
$8.30
Boursin was created in 1957 by Francois Boursin, a cheesemaker in Normandy in France. His first variety, Boursin Garlic and Fine Herbs, was inspired by a long-standing traditional dish: fromage frais, which is fresh cheese served with a bowl of fine herbs, which allowed each person to create his or her own personally seasoned cheese.
The triple-cream cheese is made in small or miniature drums of 5.2 ounces and we sell 3 varieties: Garlic and Fine Herbs, and Shallot and Chive, Peppers. Boursin is Certified Kosher by Orthodox Union....
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Boursin Light Garlic and Fine herbs
Your Price:
$6.73
A light version of the Boursin Garlic and Fine Herbs that has almost 80% less fat than the cheese's original Boursin and its 3 flavor varieties. Boursin varieties are Certified Kosher by Orthodox Union.
The Light Boursin is also packed in a 4.4-oz. tub, for those who just want to enjoy the flavor....
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Bresse Bleu
Not For Sale - for Informational Purposes Only
Bresse Bleu is a soft factory-made blue cheese from pasteurized milk from the Rhône valley of France.
Bresse Bleu also known as Bleu de Bresse was invented in 1950 by the cheese makers of northeastern France as a smaller copy of Gorgonzola.
Bresse Bleu is a small 5 oz. / 150 grams drum. The cheese has a smooth, off-white rind and the paste is pale and creamy with patches of greenish-blue veining. There is a light milky aroma and a mild mushroomy flavor....
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Brie
Sold out, more expected soon
Brie and Camembert may be the most known soft-ripened bloomy cheeses in the world. This 7-ounce wedge of French Brie is made with pasteurized milk and is very creamy when you allow it to get to room temperature....
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Brie de Meaux
Not For Sale - for Informational Purposes Only
Brie de Meaux is a big, round, soft gourmet French cheese, has a velvet white mould rind, which changes to a pinkish-beige during the ripening process.
Brie de Meaux is one of the French 'Le Roi des Fromages' (The King of Cheeses) and comes from a particular area in the Ile-de-France near Paris. It is an ancient cheese; the oldest evidence of Brie de Meaux is found in the chronicles of Charlemagne.
The maturation process of this classic gourmet cheese takes 8 weeks. Brie de Meaux has a slightly bitter taste when left to unfold, develops into a completely soft, hazelnut and fruit flavor....
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Brillat-Savarin
Your Price:
$21.93
Brillat-Savarin is a decadent triple cream gourmet cheese; 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 milky aroma w...
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Camembert
Your Price:
$9.20
Camembert and Brie are the most famous French gourmet cheeses. The very best Camembert is made from raw milk on farms in the original part of Normandy, France, and this type of Camembert is protected by the French appellation controllee, but unfortunately these Camemberts are hard to come by.
A good Camembert cheese has a clean and herby aroma with a good tang of mushrooms. The flavor is creamy and complex with fresh grassy tones. Unless you are addicted to overly strong cheese, avoid those which are so soft that the paste is almost gluey.
Check the degree of ripeness by holding the center of the cheese gently between your forefinger and thumb, and press gently. It should yield to the touc...
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Carre de l'Est
Not For Sale - for Informational Purposes Only
Carré de l'Est is a square gourmet cheese (as its name suggests). It has an orange-red, washed rind, sometimes covered with a white mould. This rind is moist and sticks to the fingers and feels elastic. The paste is very soft and unpressed. Made in Lorraine, it is produced from cow's milk only. It is eaten year round and keeps 3 to 4 weeks.
The cheese ripens in cellars. Each cheese is turned and washed by hand to spread the colorful bacteria over the cheese. Carré de l'Est has a smoky-bacon flavor and the taste has a hint of mushrooms. With regular holes in its centre, this gourmet cheese is best when the rind has a covering of mould. Affinage takes three to four months.
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Chaource
Your Price:
$13.54
Chaource A.O.C. is a soft gourmet cheese from the Champagne region is named for its home town. It is richly delicious at all stages of its development, and goes very well with the famous wine from the same region.
Chaource comes in flat drum shapes with an edible white rind which may be mottled with red patches.
In the young gourmet cheese the paste is light yellow in color with a chalky texture. As it ripens it becomes very runny around the edges and through to the center. The maturation time is 2 months. The flavor of the young cheese is rich and mild, maturing to rich and nutty....
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Chaumes
From:
$11.61
Chaumes has a distinctive golden soft rind that has a bright tangerine-orange color. The interior is smooth, supple; a rich mellow cheese. The nutty, almost meaty taste and aroma are mild. This gourmet cheese is made of pasteurized milk.
This gourmet cheese, from the high mountain pastures of the Vosges, is less pronounced than a Munster or an Epoisses, but stronger than a Port Salut. Chaumes may be a good starting point for those who would like to try the very pungent cheeses one day.
We cut and wrap this cheese in wedges of 8 ounces and 1 pound....
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Delice de Bourgogne
From:
$9.86
Délice de Bourgogne is a decadent triple-cream gourmet cheese and was the fruit of the imagination of the famous gastronome of the 18th century, Brillat Savarin. The remarkably pungent, somewhat moldy aroma of Délice de Bourgogne belies the velvet-smooth texture and subtle taste of this cheese.
The cheese is similar in appearance and texture to the classic Brie. The outside is yellowish-white in color, with a soft, chalk-like dusty rind. The first layer is soft and smooth and stark white in color.
The center of the Délice cheese is thicker and more consistent than the outside layer and is comparable to that of cream cheese. The blending of the stronger flavored exterior and the more subtle...
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Edel de Cleron
Your Price:
$16.10
For Vacherin lovers, l'Edel de Cleron is the next best thing. Produced in the same part of Eastern France, the French-Comte. Edel de Cleron is a luscious cow's milk cheese, wrapped with a strip of spruce bark around their perimeter to support the cheese, which is runny when ripe.
L'Edel de Cleron, sometimes called faux Vacherin, is a made with pasteurized cow's milk, and has a Camembert-like bloomy rind when young. As it ripens, some tan molds may colonize the surface. The surface should give with gentle pressure, and it has an earthy, mushroomy aroma even before you unwrap this gourmet cheese....
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Epoisses
Your Price:
$25.73
Epoisses is made in a small town in Burgundy, in France and is one of the great gourmet cheeses of France and of the world. Each gourmet cheese is covered in an edible reddish-brown coating, and underneath that coating is a creamy, soft, white interior with a daunting aroma that comes straight from the farm, often said it is a candidate for the top ten most pungent French cheeses. Epoisses is produced in small discs and is washed in Marc de Bourgogne as it ripens.
The flavor is deliciously rustic but also creamy and refreshing with sour lemons lingering on the palate. Because of the strong flavor and aroma of this cheese, it is best served on its own, rather than used in cooking. Truly a gr...
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Explorateur
Your Price:
$16.31
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.
This gourmet cheese is produced in small discs with a light, downy velvety white rind. The deep ivory paste is very soft and creamy. The flavor is very rich and mild, deepening a little with maturity....
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