Additional information
Packsize | 2/1.5 KG |
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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.
Packsize | 2/1.5 KG |
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Milk: Goat
Country: France
Pasteurization: Pasteurized
Region: Loire Valley, Poitou
Pack: 2/3.5#
Age: 2 mos.
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.
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.
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.
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
Unique, creamy goat milk brie in an octagonal shape. Made through ultrafiltration, which gives it its silky smooth texture.
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