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...
|
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....
|
Ardrahan
-
Not For Sale - for Informational Purposes Only
The Irish Ardrahan is a semi-soft gourmet cheese with a pungent aroma; it is made from pasteurized cow's milk and has a buttery textured honey-colored centre with a complex delicate flavor.
Ardrahan has a washed rind which matures into a golden color, and its size and weight tend to vary slightly due to the fact that it is a hand-made gourmet cheese. The cheese also delivers the same pungent aromas you expect from a Munster or Livarot the cheese's interior is soft with a milky and slightly porous paste. The unique flavor of the Ardrahan gourmet cheese lingers in your mouth, leaving a very pleasant after-taste and a lovely addition to your next Irish gourmet cheese tasting.
Over the years A...
|
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....
|
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.
...
|
Chimay with Trappister Beer
From:
$8.23
Chimay with Trappister beer receives a very personal preparation and maturing, resulting ina an exclusive, authentic gourmet cheese. Its natural rind is bathed in Chimay Trappister beer so that its flavor flatters the palate and the nose.
The Trappist monks of Scourmont have known the secrets of making cheese since 1876. Cheese was made from good milk from their farm and matured in the vaulted cellars of the abbey. Today, Chimay with Trappister beer is made exclusively with regional milk and the Trappist monks have modernized their production equipment.
Consume the Chimay with Trappister beer with a strong authentic Belgian beer and you will have a great combination. We cut and wrap this c...
|
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....
|
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...
|
Esrom
Your Price:
$7.12
Esrom is made in flat rectangular shapes and is usually wrapped in foil. The yellow paste has a supple texture with irregularly shaped holes. The flavor is quite rich and aromatic and seems to grow on the palate. It gains even more spicy flavors and a stronger aroma as it ages.
Invented in the 1930s, this cheese was said to resemble Port Salut and was, for a time, named Danish Port Salut. In fact, it is a much more interesting cheese than Port Salut. In the 1950s it was renamed for a long-forgotten cheese made by the monks of Esrom.
Well wrapped and kept in a cool place, Esrom will keep for a couple of weeks....
|
Kernhem
-
Not For Sale - for Informational Purposes Only
Kernhem is a cream-added gourmet cheese that is named after the Netherlands estate Kernhem. This cheese is different from many other Dutch cheeses; it has some similarities with the French Port Salut.
The paste is gooey and it has a pronounced flavor. The cheese has an orange-red sticky rind that is washed frequently during the maturation period, which takes 4 weeks. It is during that period that the specific aroma and the nutty flavor develops....
|
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...
|
Limburger
Your Price:
$7.58
Strictly speaking this is a Belgian, not German, cheese. It was originally made in the monasteries near Limburg in Belgium but it was adopted, and indeed largely taken over, by the German cheesemakers more than a hundred years ago.
Limburg has the typically pungent aroma of a washed-rind cheese, but you will be surprised by its mild texture and taste. It seems that it is the rind that is doing all the work. If you want to have Limburger with a stronger taste to match the smell, just choose one in a more ripened stage. A creamy cheese that is mostly an acquired taste, Limburger continues to be a popular favorite and a staple for every cheeseboard.
The cheese is produced in small loaves with...
|
Mariolles
-
Not For Sale - for Informational Purposes Only
Maroilles has a vivid nickname: vieux paunt or 'old stinker'. Maroilles is a very pungent French gourmet cheese. It is an ancient monastery cheese and was invented at the Abbey of Maroilles in the tenth century. Today, it is still produced locally in a variety of shapes and sizes, but the most common are square.
The typically orange-red washed rind is recognizable by its rough ridging. It is wrapped and packed in boxes. Ideally you should open the box before purchase to ensure that the cheese is in good shape.
The paste of good Maroilles is soft, bulging slightly but not too much, and with numerous small holes. The aroma of the rind is strong and meaty. The paste has a similar though light...
|
Munster au Cumin
-
Not For Sale - for Informational Purposes Only
Munster with caraway seeds is an interesting variant of the plain Munster. This gourmet variation is also a soft cheese of pasteurized cow milk, and has a washed rind and scattered with caraway seeds.
The caraway seeds have a spicy influence on the otherwise strong taste of Munster....
|
Munster Gerome
Your Price:
$14.18
Munster Géromé is produced in an area that not only makes very pungent cheeses, but also excellent spicy wines. Its production center is the pretty village of Munster, set amid pastures and vineyards.
A young Munster cheese has a thin but firm pinkish-red rind with white paste. As it matures the rind turns to a darker russet color with a deep straw-colored interior. The paste is soft and supple with small holes in it. It becomes almost creamy in texture as it matures. The maturation time is usually 2 to 3 months.
The rind has a strong farmyard aroma with a lemony tang to it and this flavor transfers itself to the paste which is also strong in flavor and has a robustly meaty taste to it.
M...
|
Orval
-
Not For Sale - for Informational Purposes Only
Orval is an excellent Belgian gourmet cheese made by Orval Cistercian Trappist Abbey in Villers-devant-Orval, located in the Gaume region of Belgium. Made in an Abbey originally founded in 1132, Orval is produced using the full cream pasteurized milk local to the Gaume region.
According to Wikipedia, 'there is a legend of the abbey's foundation, purporting to explain the name Orval and the coat of arms. According to this, the widowed Mathilda of Tuscany was visiting the site, when she lost her wedding ring in a spring, to her great distress. After praying for the return of the ring, a trout appeared on the surface of the water with the ring in its mouth. She exclaimed 'Truly this place is a...
|
Petit Livarot
Your Price:
$15.75
Petit Livarot is the smaller version of the Livarot which is known as 'The Colonel' because of the five strips of raffia which are wrapped round it to stop bulging. It has a glossy orange-brown washed rind which can become very dark and rustic looking. The golden paste has little holes and is soft and springy.
The French gourmet Petit Livarot is clearly a cheese that cannot be missed because of the pungent aroma coming from the rind.
The aroma is farmyard like bacon and ammonia but the paste is more subtle, though still with meaty overtones. The taste is also full and strong with farmyard flavors and a strong, salty lemon tang which bites the tongue.
Similar cheeses are Epoisses, Munster ...
|
Petit Soumaintrain
-
Not For Sale - for Informational Purposes Only
The Petit Soumaintrain is a round farmhouse gourmet cheese made with raw cow's milk with a soft pate, uncooked and not pressed. The rind has an orange color that comes from continual washing in brine with Marc de Bourgogne added.
Maturation takes about 6 to 8 weeks, with continual washing. The final result is a rich cheese with a fascinating taste. This gourmet cheese has a powerful rich flavor with a pungent smell; the paste has a sweet taste with salty and creamy milk flavors; the texture of the paste is fine....
|
Pont l'Eveque
Your Price:
$15.72
Pont l'Évêque is made in a distinctive square shape which is achieved by cutting the curds into blocks rather than into small pieces or grains. One block makes one cheese. They are drained and placed in fat square molds. After dry-salting, the cheeses are ripened in humid cellars.
This pungent French gourmet cheese is still made on the farms of the Pays d'Auge in Normandy just as it has been for centuries.
The maturing cheeses are washed with brine to give a light tan-colored rind which develops the characteristic pungency of the cheese. Indeed the aroma is strong enough to qualify the cheese for the top ten most pungent French cheeses, but it should not be so strong that it is unpleasant....
|
Saint Vernier
Your Price:
$19.49
Saint Vernier a soft washed-rind cheese that is made in the Haute Jura region of France. The rind is washed with a local wine 'Affiné au vin de Savagnin (Jura)' that gives the cheese its stickiness and a distinctive, delicate sherry-like flavor and it helps balancing the rich, creamy pate of the interior.
This cheese has an aroma as one of the Normandy washed rind cheeses, e.g. Pont L'Évêque, but it is not as strong. Because the cheese is very small, we sell it in pairs, offering you a total of 6.7 ounces of gourmet cheese....
|