Additional information
Packsize | 6 LB AVG |
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This pumpkin-orange colored is made using the same methods as Edam. It has a smooth rind and is shaped like a cannonball; it adds color and uniqueness to a cheese plate. It has a mild aroma and flavor.
Unique, creamy goat milk brie in an octagonal shape. Made through ultrafiltration, which gives it its silky smooth texture.
Port Salut is a creamy, mellow semi-soft cow’s milk cheese with a bright orange rind and a mild, sweet flavor. Originally created by Trappist monks in Western France during the French Revolution, the cheese was a means of survival. When they returned to France, they continued to make their new style of cheese. Unlike many other French cheeses, Port Salut is rather mild and sweet in flavor. Its light yellow paste is smooth and velvety with a touch of tanginess. Port Salut may be served at room temperature as a table cheese, but it also melts well for cooking.
Le Chablochon is made by Fruitères Chabert, a third generation family owned creamery founded in 1936. They use milk from neighboring dairies in the Savoie region, ensuring freshness and quality. Chablochon was inspired by the classic Reblochon de Savoie. The thin orange rind encapsulates a rich, soft, sticky paste. Flavors are buttery with subtle notes of grass and hay.
The standard-bearer of French soft-rippened cheeses is Brie, a creamy cow’s milk delight, from the region of the same name. Eiffel Tower Brie features a chalky white rind and a cream-colored, buttery, soft interior that oozes when at the peak of ripeness and temperature. It is legally defined as a soft cow’s milk cheese that includes a surface mold and at least 40% butterfat. The result is a gooey, palate pleasing product that is complete in its flavor and texture, and versatile in nature.
With a natural rind that resembles a cantaloupe and a paste the color of a pumpkin, aged Mimolette is made using the same production methods as Dutch Edam. Its flavor is fruity yet subtle, and improves with age. The taste is slightly salty with notes of butterscotch and an aroma of hazelnut, with a brittle texture that resembles that of a very aged Gouda.