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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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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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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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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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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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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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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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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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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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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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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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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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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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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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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.
