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 ...
|
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...
|
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...
|
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...
|
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.
...
|
Castello Blue
Hurry only 1 left at this price. Was $8.22 Sale Price:
$7.40
The Danish Castello Blue is a triple-cream, blue-veined gourmet cheese with a washed-rind. It is also called Blue Castello.
The cheese's surface has a unique combination of blue-green and reddish molds. These molds give the cheese its distinct aroma and flavor. Castello Blue has a Brie-like texture, with the blue in fairly thick, horizontal lines.
The taste of Castello Blue is delectably rich and buttery, with mild spicy accents of blue veins and the aroma is of mushrooms. The mild flavor develops steadily as long as it keeps, but it never becomes too strong.
...
|
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...
|
Durrus Farmhouse Cheese
-
Not For Sale - for Informational Purposes Only
Durrus Irish Farmhouse Cheese is a raw milk cheese, made by Jeffa Gill since 1979 in the beautiful upland valley of Coomkeen on the Sheep’s Head peninsula, in the far south-west of Ireland.
Durrus is a lovely coral-colored, semi-soft, washed-rind cheese, made from the milk of local herds. The complex, deep flavor of the cheese captures something of the wild elemental nature of this part of Ireland, where, sometimes, the sun shines, but more often, the wind blows in salt-drenched rain from the Atlantic.
The initial flavors of the cheese are sweet, developing to mushroomy, with a rich creaminess. The flavor has length and depth due to the raw milk and the texture is soft, smooth and creamy.
...
|
Gubbeen
-
Not For Sale - for Informational Purposes Only
Gubbeen Cheese has been produced since 1979 by Giana Ferguson in West Cork, Ireland. The surface ripened, semi-soft cheese has won some of the key cheese awards both in Ireland and England. Gubbeen Cheese is produced in flat rounds, has a delicate pink and white rind that is developed in curing rooms by daily washing and a lot of skilled care. The flavors are creamy with lots of mushroom and nutty aftertastes and the aroma can be called strong.
Giana's 'Cheesemakers' herd is a mixture of several breed; British Friesians, Simmenthals, Jerseys and Shorthorn are the Kerry Cow, Ireland's only native breed. The cattle's diet of grass and mixed pasture produces the quality of milk that gives Gubb...
|
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 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...
|
Reblochon
-
Sold out, more expected soon
The existence of the Reblochon cheese was a well-kept secret within the Haute-Savoie for many years. The cheese was made from milk which was withheld (lait de rebloche) when the tax collectors came to check the milk yields. The farmers did not milk the cows dry. They then finished the milking after the inspectors had gone. This milk was made into a cheese for home use.
A true Reblochon is an AOC cheese and is made with raw milk. This type of cheese is very hard to get into the US, so we have the best next thing. A Reblochon-type Tomme cheese made by the same Fromagerie that makes the AOC Reblochon. Our 'Reblochon' is made with pasteurized cow's milk and is a pinkish-gray discs with a washed...
|
Roccolo
-
Not For Sale - for Informational Purposes Only
Roccolo is a complex Italian cow's milk cheese with a washed rind. This gourmet cheese comes from a region in Italia that is known for its washed rind cheeses; Valtaleggio. Another cheese from that region Taleggio.
The cheese is aged about 6 months on pine boards in natural caves; the long maturation and the washing in brine results in a complexity of flavors.
The rind is crunchy, salty, and tacky, but does not have the orange-like coloration as you see in many French cheeses. The paste is dense and smooth; the centre is dryer than just under the rind. The color of the paste is very light yellow near the rind to white in the centre.
A description of the complex flavors of this gourmet che...
|
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....
|
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....
|
Schloss
-
Special order, contact us for availability
Schloss 'Castle' has it heritage originating from Austria. Schloss is a flavorful tawny, golden brick. This cheese is loved by many since 1901.
This artisanal gourmet cheese is aged for up to 5 months and rather pungent....
|
Taleggio
From:
$8.53
Taleggio D.O.P. is a soft Italian gourmet cheese that is considered a delicacy when served in dishes or when served on its own as a delightful Italian taste treat.
It is a gourmet cheese of very old origins, perhaps even before the 10th century. Its regional origin was the Val Taleggio, in the province in Bergamo, from which derives the name of the cheese. Currently the area of production and ripening of the Taleggio cheese is Lombardy, Piedmont and Venetia regions.
The rind of the cheese is thin, and of soft consistency; its color is natural rose-orange, with the presence of a characteristic grey and green light sage color mould. The paste is uniformly compact, softer under the rind and t...
|