Additional information
Packsize | 1 KILO |
---|
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.
Packsize | 1 KILO |
---|
Milk: Sheep
Country: France
Pasteurization: Pasteurized
Region: Rhone-Alpes
Pack: 1/2.21# E
Age: 15 days at packing
Fat: 50%
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.
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.
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
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.
Unique, creamy goat milk brie in an octagonal shape. Made through ultrafiltration, which gives it its silky smooth texture.