Additional information
Packsize | 4/1.1 LB |
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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 with light lemon sour tones
A rich and tangy taste, with a creamy texture.Cut into small cubes for salad or thick slices covered with eggs for an omlette. An authentic mediterranean culinary heritage. Serve as a table cheese with vegetables, ham, dried fish or fruit
What makes Belletoile triple crème brie different from other soft-ripened cheeses like traditional brie and camembert is the addition of extra cream before the production process. While other soft cheeses add some cream in the pre-production process, triple créme brie adds an extra amount of cream which gives Belletoile its wonderful, creamy and mellow mouthfeel. Because of the rind that protects the cheese while it ripens, Belletoile can be enjoyed for weeks after opening as it softens and ages. Our secret recipe includes living cheese cultures, so you will notice different flavor profiles as the cheese matures, starting out fresh and mild but turning more creamy and aromatic in taste as the cheese continues to age.
Petit Brebis (Agour) has a deeply nutty taste with a firm, crumbly texture. The rind is reddishand hard. It can be served as a robust table cheese alongside hearty red wines or used as a grating cheese to addzest to pasta dishes, minestrone or stews.
Unique, creamy goat milk brie in an octagonal shape. Made through ultrafiltration, which gives it its silky smooth texture.
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.