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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.
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FRENCH BUCHERON DU VIVAROIS
Bucheron has an ivory-colored paste surrounded by a bloomy white rind. It is chalky and dense on the interior, and has a thin layer of creamy cheese just below the rind. The flavor is mildly goaty when it is young, and develops a sharper and more goaty flavor as it ages. Bucheron means “logger” in French.
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FRENCH RACLETTE
Name is derived from the French term “racler”, which means “to scrape”. Has a milky, fruity flavor which intensifies when heated. Pasteurized version of the world’s best melting cheese. Slightly softer when compared to the Switzerland variety.
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FROMAGER D`AFFINOIS
Fromager d`Affinois is made by ultra-filtration, a relatively modern process that claims a very high percentage of nutrients and butterfat from the milk during the making of the cheese. This ultra-filtration gives the cheese a silky/satin texture that many consumers really like. In addition, the cheese has a clean, rich, and creamy taste. This crowd pleaser is a great seller.
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FROMAGER D`AFFINOIS, BREBICET (SHEEP`S MILK VARIETAL)
If you want to sense the pure effect of sheep’s milk on cheese making, you need only taste this cheese. Though mild, this cheese displays the sweet flavor and slight lanolin bite that is typical of sheep’s milk cheeses. Ripened by its outer fleuri, Fromager Brebis has a creamy texture.
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FROMAGER D’AFFINOIS CAMPAGNIER
Fromager d`Affinois is made by ultra-filtration, a relatively modern process that claims a very high percentage of nutrients and butterfat from the milk during the making of the cheese. This ultra-filtration gives the cheese a silky/satin texture that many consumers really like. In addition, the cheese has a clean, rich, and creamy taste. This crowd pleaser is a great seller.
The amber-coloured rind makes a stark contrast to the ivory interior of this gooey cheese! Le Campagnier is a mild French washed rind cheese with a slightly more pungent aroma than other double cream fromages. Simply addictive!
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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.
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GABRIEL COULET, ROQUEFORT
Gabriel Coulet is a family business and a well regarded cellar which proudly preserves an age old tradition. Their Roquefort has a wonderful creamy paste with a buttery texture, a peppery bite from the veining, and a nice salt finish.
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GAUGRY, EPOISSES
The cheese has a floral aroma, with a shiny and slightly wrinkled rind. The color of Epoisses cheese varies from ivory with orange hints to brick red. The cheese itself is pale beige in colour, with a smooth and creamy texture. The heart of the cheese may be slightly crumbly when still young, gradually becoming creamier as it matures.
This washed rind soft cheese has been produced in France for centuries. It is a truly characterful cheese, with its roots in Burgundy. Cistercian monks based in Epoisses originally shared their knowledge of how to make this cheese with local women, who passed it on from mother to daughter.
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HENRI HOUTIN BRIE COURONNE, FRENCH BRIE
This is a very consistent Brie with a bloomy rind and a buttery flavor. Aged 1-2 Months.
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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.
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ISIGNY SAINTE-MERE, AGED MIMOLETTE
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.
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ISIGNY SAINTE-MERE, YOUNG MIMOLETTE
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.
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ISTARA, P`TIT BASQUE
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.
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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.
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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.
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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.
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MONTBOISSIE
Similar to its cousin, Morbier, Montboissié is semi-soft cheese with a mild, but yeasty flavor. Formerly ash, this cheese is characterized by a line of red wine lees running through its middle, which is gorgeous on a cheese plate.
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ONETIK, OSSAU IRATY AOC
A true AOC gem. It`s significant fruity nutty flavor is derived from milk from Manech and Basc Beanaise sheep. A perfect picnic cheese. Pairs well with nearly any fruit or vegetable, and also salty meats such as Prosciutto di Parma.
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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.
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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.
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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.
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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.
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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.
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PONT L`EVEQUE
4# Square cheese that is a soft washed-rind cheese with a bigger more intense flavor than a Camembert.
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PORT SALUT
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.
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ROULE HERB, FRENCH
A fresh herb and garlic cheese created in 1980, Roule is made without rennet and is suitable for vegetarians. Roule is fresh cheese rolled with fresh herbs into a Swiss roll/jelly roll form. It is a very light and creamy spreadable cheese that seems to melt in your mouth. Always a crowd pleaser.
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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.
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SAINT ANGEL
St. Angel is a triple cream specialty cheese. This cheese knows no season. Regardless of which batch you get your hands on, St. Angel will be consistent, extremely creamy, and very succulent. This very approachable cheese consists of a mild and buttery paste surrounded by a very thin and soft edible rind. Try this cheese on a cheese plate as a dessert course, or a light meal with salad and fruits like pears or apples.
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VALBRESO FRENCH SHEEP FETA
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
