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AGOUR, LE SECRET DE COMPOSTELLE, FROMAGE BASQUE
Originating in the Pyrenees of Southern France, Secret de Compostelle is a beautifully structured semi-firm mild sheep’s milk cheese. Aged for 8 months, the flavours grow toward rich complexity and piercing momentary notes of earth.
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BELLETOILE, TRIPLE CREME, 3.5 LB.
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.
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BELLETOILE, TRIPLE CREME, 6.6 LB.
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.
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BLEU D`AUVERGNE
Sharp flavorful blue cheese. A good starting block for many a cheese counter. A good introduction to the more flavorful blue cheeses.
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BRIE FERMIER FERME DE JOUVENCE
Style: Soft Ripened
Texture: Soft
Milk Type: Cow
Milk Treatment: Pasteurized
Rennet: Animal
Producer: La Tremblaye
Region: Ile-de-France
Country: FranceBrie Fermier is pudgy, almost runny, and has a punch of flavor. It has a pronounced earthy mushroom scent, tastes of roasted mushrooms, caramelized brussels sprouts, fresh milk and melted butter, and has an oozy gooey texture. This creamy masterpiece plays very well with a bit of ham or coarse cut pâté, a dab of Dijon mustard, some cornichons and a cool glass of Chenin Blanc.
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BRILLAT SAVARIN
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
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CHABERT, CHABLOCHON
- Milk: Cow
- Country: France
- Pasteurization: Pasteurized
- Region: Savoie
- Pack: 6/7oz.
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.
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COMTE
Smooth, pale, golden paste with scarce eyes. Comte has nutty, fruity, and toffee notes. This cheese cubes, shreds, and slices well. A great melting cheese and perfect for a classic fondue. Aged 3+ Months
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DELICE DE BOURGOGNE
Lincet`s venerable Delice de Bourgogne has a thick, creamy paste with all of the salt-balanced buttercream of its classic Burgundian forebears. Mild and delicious, a real crowd-pleaser.
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DELICE DU POITOU
A delicious cheese from the Poitou-Charente region, as the name refers to. This slightly salted goat cheese is sprinkled with vegetable ash, giving it it’s signature dark grey rind. It is smooth and tender, rich and herbaceous.
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EIFFEL TOWER, MINI BRIE
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.
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FETA FRENCH VALBRESO SHEEP
A remarkably versatile fresh sheep milk cheese matured in brine, Valbreso® cheese achieves its unique taste and superior richness by using 100% pure sheep milk coming from a very unique breed, the Lacaune sheep, renowned for its rich and creamy milk.
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FLEUR DU MAQUIS (BRIN D’AMOUR)
Fleur Du Maquis, meaning “flower of the maquis”, is a Corsican cheese made from the milk of the Lacaune ewes. It is also known by its other name, Brin d’Amour. This semi-soft cheese has a creamy, firm and moist textured pate, which is covered by a natural, flavored rind. It takes between 2 weeks to 2-3 months for the cheese to ripen fully. During the making process, the cheese is covered with an aromatic coating of rosemary, fennel seeds, juniper berries. With age, the cheese is dotted with blue-grey molds as the pate absorbs the herbal flavors of the rind. The strong characteristic flavors of the cheese are balanced by the delicate herbs. It has a sour, citrusy taste and a musty and nutty aroma.
Made from pasteurized sheep‘s milk
Country of origin: France
Region: Corsica
Type: semi-soft, artisan
Fat content: 45%
Texture: creamy
Rind: natural
Colour: white
Flavour: citrusy, mild, sour, tangy
Aroma: herbal, musty, nutty
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FLORETTE, GOAT BRIE
Unique, creamy goat milk brie in an octagonal shape. Made through ultrafiltration, which gives it its silky smooth texture.
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FOURME D`AMBERT AOC
The cylindrically-shaped Fourme d`Ambert is an AOC protected blue cheese that ranks as one of the oldest in France. The cylinder should be sliced in order to allow a round slice. Its texture is compact and fudgy, like a Stilton. Its flavor is mild and creamy, with even bluing.
