• LOU BERGIER PICHIN

    Meaning “small mountain shepherd” in the Occitan region, this cow’s milk cheese uses thistle rennet to deliver a semi-soft tome cheese that is creamy and has a delicate aroma. Lou Bergier is an open-textured cheese with a pale yellow velvety paste and mottled brown and grey rind. It is aged for two months, during which the cheese develops flavors of mushrooms with hints of butter and barnyard and aromas of freshly cut grass and milk.

    SKU: RLOUBER Categories: ,
  • LA FROMAGERIE REO, CAMEMBERT, RETAIL

    Réo cheese dairy processes 23 million litres of milk, mainly from Normandy cows raised between the sea and the bocage. This milk, rich in the flavours of this exceptional terroir, is then transformed into PDO Camembert de Normandie, Crème Fraiche, Beurre de Baratte and Fromage Frais. For 90 years, the cheese dairy has been perpetuating a unique dairy know-how made possible by its 85 employees. Aromatic strength, generous texture, fine flowers are the characteristics that make Camembert Réo a Camembert apart.

    SKU: RCAM8 Categories: ,
  • ONETIK, TOMME CHABRIN

    Onetik Tomme Pur Chevre is a goat’s milk cheese from the Basque region of France. Tomme Pur Chevre is aged for 3 months and forms to a willowly, natural rind. With a creamy forest mushroom belly, this chevre leans clean toward the finish.

    Onetik cheeses are made in the small village of Macaye at the foot of the Pyrenees Mountains in Basque Country. For over 30 years Onetik has collected milk from Berria Cooperative farmers to make authentic and delectable cheeses using the traditional methods handed down by their ancestors.

    SKU: RCHABRIN Categories: ,
  • P. JACQUIN ET FILS, BUCHETTE WITH FLOWERS, RETAIL

    Jacquin Buchette Aux Fleurs is a beautifully creamy goat’s cheese from the Loire Valley of France. Bountifully dressed in rose petals, cornflowers, and marigolds, this petite retail size presents beautifully individually or as accompaniment to a gift set. With delicate herbality, notes dance with bright citrus atop fresh grassy notes.

    SKU: RBUCHFL Categories: ,
  • LA FROMAGERIE GERMAIN, LE PICO, RETAIL

    Le Pico Germain is a true cheese from the French terroirs, made from goat’s milk. Under its slightly downy rind hides a centre which evolves with maturing. Le Pico is mild, with a creamy surface and a firm, melty centre. Le Pico has a mild, authentic and slightly characteristic flavour.

    SKU: RPICO Categories: ,
  • 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.

    SKU: RSECCOM Categories: ,
  • P. JACQUIN ET FILS, TOMME DE CHEVRE GRAND-MERE ADRIENNE WITH TRUFFLE

    “Grandmother Adrienne” is a beautifully bloomed goat cheese. It has a fudgy texture towards the center and a runny, melted ice cream consistency near the rind. A thick layer of black truffle bisects the cheese and heightens its richness with umami flavors.

    SKU: RFR3241 Categories: ,
  • P. JACQUIN ET FILS, TOMME DE CHEVRE GRAND-MERE ADRIENNE

    “Grandmother Adrienne” is a beautifully bloomed goat cheese. It has a fudgy texture towards the center and a runny, melted ice cream consistency near the rind. Tomme de Chèvre Grand-Mère Adrienne displays flavors of buttermilk, lemon, and faint minerality, and is an elegant addition to a cheese course or simple meal with a fresh salad, bread, and white wine or wheat beer.

    SKU: RFR3240 Categories: ,
  • FROMAGERIE POITOU CHEVRE, LE MOTHAIS SUR FEUILLE

    Fromagerie Poitou Chevre, Poitou-Charente France. It was in 1897 that farmers surrounding the Mothe Saint Héray came together to create the cooperative dairy la Mothe. During the twentieth century, the dairy specialised in cheese production, especially in goat cheese. In 1996, the Poitou family goat cheese business took over the operation of the dairy, and is now dedicated to manufacturing goat cheeses such as Chabichou du Poitou and Ste Maure.

    SKU: RLEMOTH Categories: ,
  • P. JACQUIN ET FILS, VALENCAY WITH ASH

    The AOC has designated that Valencay is one of France’s elite cheeses. Century-old techniques are used to make Valencay. This white cheese is made in the shape of a pyramid with the point missing at the top. It was first made into a perfect pyramid until Napoleon, after losing his campaign in Egypt, caught a glance at the cheese and it reminded him of the Egyptian pyramids. In a violent outrage, he chopped off the top of it with his sword. Afterwards, cheese makers throughout France were ordered to created Valencay the way Napoleon “revised it.” Covered with ash to facilitate the development of mold, this cheese ripens in a well-ventilated room at 80% humidity. It matures for 3 weeks before it is ready for sale.

    SKU: RFR615 Categories: ,
  • RUDOLPHE LE MEUNIER, CREMEUX DE CITEAUX

    This gourmet double cream cheese is produced in Burgundy. Under its thick white fluffy crust hides a foamy and slightly moist fromage. Sweet, slightly acidulous, the Cremeux des Citeaux is also available filled with Tuber Aestivum Vitt truffle. The more refined the cheese, the more the fine and delicate scent of the truffle is diffused in the cheese paste.

    SKU: RFR3250 Categories: ,
  • 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.

    SKU: RBELL3 Category:
  • HENRI HOUTIN, BRIE COURONNE FRENCH BRIE, 6 LB.

    This is a very consistent Brie with a bloomy rind and a buttery flavor. Aged 1-2 Months.

    SKU: RBRIE2 Category:
  • 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.

    SKU: rfrfet16 Category:
  • 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

    SKU: RFR385 Category: