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.
Pack: 2/1.72 lb E
Style: Soft Ripened
Milk Type: Cow
Milk Treatment: Pasteurized
Producer: La Tremblaye
Brie 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.
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.
4# Square cheese that is a soft washed-rind cheese with a bigger more intense flavor than a Camembert.
Unique, creamy goat milk brie in an octagonal shape. Made through ultrafiltration, which gives it its silky smooth texture.
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.