|
|
Petit L'Edel de Cleron |
This cheese is loosely based on several that play an important role in traditional French and Swiss mountain cheeses. It is made from gently pasteurized cow's milk, banded with a strip of bark and aged to develop the oozy, runny character of the real che....[more] | Taste:
Rind: White mold rind, banded with bark
Aging: About 2 weeks
Consistency:
Country of Origin: France
Type of Milk: Cow
Brand: Perrin
| |
|
|
|
|
Le Chevrot |
Chevrot is a small cylindrical artisan goat cheese with a dense, semi-soft texture and generous, complex flavors typically foun din well-aged goat cheeses. It is great to eat at many stages, ages particularly well and will prove to be popular with goat c....[more] | Taste:
Rind: Natural ivory and white mold rind
Aging: A minimum of 60 days
Consistency:
Country of Origin: France
Type of Milk: Goat
Brand: Coop. Sevre-et-Belles
| |
|
|
|
|
Petit Livarot AOC |
An ancient cheese of normandy, created by monks, it takes its name from the town of Livarot. Historically, it is nicknamed "The Colonel" because it is banded with five stripes like a French Colenel. These were originally pieces of a sedge grass to help t....[more] | Taste: Spicy flavor, disolves in the mouth, similar to hung meat
Rind: Washed rind
Aging: At least 1 month, up to 3
Consistency: Heavy and moist
Country of Origin: France
Type of Milk: Cow
Brand: Isigny Sainte mere
| |
|
|
|
|
Petit Pont L'Eveque AOC |
This is another ancient norman cheese made in the area of its namesake in town. Though still a washed rind cheese, it is much more restrained that Livarot. The rind is generally not as moist and smelly, but rather with a grassy and mellow bouquet. The fl....[more] | Taste: This Cheese is succulant and Piquant with a hint of sweetness, and a robust tangy aftertaste.
Rind: Washed rind, natural white mold
Aging: About 2 to 4 weeks
Consistency:
Country of Origin: France
Type of Milk: Cow
Brand: Isigny Sainte Mere
| |
|
|
|
|
Pyramide ash |
The AOC version of this cheese is Valancay and is made with raw milk. Our selection from Jacquin is identical except that it is made with pasteurized milk. This cheese, named after the town in Berry, is made in the shape of a pyramid with the top part cu....[more] | Taste: This cheese had a salty almost lemony flavor
Rind: Covered in black ash
Aging: Mold growth expected with proper aging
Consistency:
Country of Origin: France
Type of Milk:
Brand: Jacquin
| |
|
|
|
|
Pointe de Bique |
As a version of Pouligny-St.-Pierre, this tall pyramid of fresh goat cheese holds up to its predecessor admirably. When young it is yeasty, tangy with a fudgy, soft paste. For the full effect, we recommend ripening these little treasures until they devel....[more] | Taste:
Rind:
Aging:
Consistency:
Country of Origin: France
Type of Milk:
Brand: Jacquin
| |
|
|
|
|
Roquefort Societe |
Arguably the best blue cheese in the world, our Roquefort, cave-aged by the Societe fromagerie, is produced entirely from ewe’s milk that has been grazing on the vast plateaus of the Aveyron. The ripening of the cheeses is in the naturally damp caves fou....[more] | Taste: , creamy, slightly salty, with an addictive after taste
Rind:
Aging:
Consistency: Solid and at the same time slightly crumbly. The texture is buttery with blue veins of mold extending to the edges
Country of Origin: France
Type of Milk: Sheep
Brand: Societe
| |
|
|
|
|
Gaperon |
Gaperon is a mild cheese enhanced by garlic and cracked black pepper. Originally the cheese incorporated buttermilk in The recipe. In the Auvergne dialect the word gap or gape translates to buttermilk. After butter production the remaining Buttermilk wou....[more] | Taste: Mild and milky, with a gentle acidity; the flavor is dominated by the aroma of the garlic and peppercorns.
Rind: White mold rind
Aging: Aged 1-2 months
Consistency: Spongy texture beneath a soft white rind dusted with white mold.
Country of Origin: France
Type of Milk: Cow
Brand: Garmy
| |
|
|
|
|
Epoisses de Bourgonge AOC |
Epoisses de Bourgogne is a famous cheese, well known to any well traveled cheese enthusiast. The Texture can be very runny and it might be wise to serve this sinful cheese with a spoon. The aroma is powerful and a good Prelude to an outstanding flavor. E....[more] | Taste:
Rind: Washed rind (marc de Bourgogne)
Aging: At least 2 months
Consistency:
Country of Origin: France
Type of Milk: Cow
Brand: Berthaut
| |
|
|
|
|
Reblochon AOC |
This endlessly satisfying cheese is made in the Haute-Savoie. Reblochon stems from reblecher, which roughly translates into "to milk again" or in Savoyard dialect, reblessa, "to steal, swipe or engage in thievery". Considering the history behind the chee....[more] | Taste:
Rind: Washed rind
Aging: At least 60 days
Consistency:
Country of Origin: France
Type of Milk: Cow
Brand: Edelmont
| |
|
|
|
|
Pierre Robert |
This triple crème cheese, invented by Rouzaire, is named after Robert Rouzaire and his son Pierre. Made in a small wheel, this cheese ripens to a perfect buttery texture with a tangy bite not often found in this style of cheese. Just a bit more animated ....[more] | Taste: Rich and buttery
Rind: White mold rind
Aging: About 3 weeks
Consistency: Soft ripened, with a buttery gold paste.
Country of Origin: France
Type of Milk: Cow, milk and cream
Brand: Rouzaire
| |
|
|
|
|
Brillat~Savarin Affinee |
The cheese Brillat~Savarin was created in the 1930s by Henri Androuet, father of Pierre Androuet who is French Cheese expert. It was named for Billat~Savarin, a famous writer in 18th century France, whose book "The Physiology of Taste" Has become require....[more] | Taste: Mild, slightly acidic, with a tender or creamy consistency
Rind:
Aging:
Consistency: Semi-soft, a triple cream cheese
Country of Origin: France
Type of Milk: Cow
Brand: Salaipro
| |
|
|
|
|
Brebichon Corsica |
This sheep’s milk cheese is distinctive in that it is made in a thick, small wheel and allowed to show a bloom of Edible Penicillium candidum as seen on most soft ripened cheeses. It does not ripen to a point where the texture is runny but It does have a....[more] | Taste: Sweet, nutty
Rind: White mold rind
Aging: About 1 month
Consistency: Creamy
Country of Origin: France
Type of Milk: Sheep
Brand: Louis Rigal or Lucciana
| |
|
|
|
|
Le Fougerus |
From the family of Brie cheeses, this one is most closely related to a Coulommiers, although slightly larger and aged with a fern leaf. Its origins are artisian based having been made directly on farms for single-family consumption. The fern was used bot....[more] | Taste: The scent of the fern blends with the fragrance of the mold; the pate is sweet and has a salty taste.
Rind: White mold rind, aged with a fern leaf
Aging: About 4 weeks
Consistency: Soft, supple
Country of Origin: France
Type of Milk: Cow
Brand: Rouzaire
| |
|
|
|
|
Maroilles AOC |
A monk appaerently invented Maroilles in 960 at the Abbey of Maroilles. It celebrated its 1000th birthday in 1961 with a mass performed in its honor. The texture is spreadable though quite thick and densely creamy. The aroma is strong, pungent and smelly....[more] | Taste: It has a fruity taste that is both sweet and sour with a salty after taste.
Rind: Washed rind, red-orange moist rind with fine ridges
Aging: At least 5 weeks, up to 2-4 months
Consistency: Soft bulging texture; often salty; very smelly; pale yellow, bouncy and porous, but not supple and dence; a sweet-sour flavor with a hint of smokey bacon.
Country of Origin: France
Type of Milk: Cow
Brand: Fauquet
| |
|
|
|
|
Rochebaron |
Rochebaron is a wonderful alternative to many of the softer brie-blue combinations available. It is very striking in the case or on the cheeseboard with its soft, gooey texture, and blue veining outlined by the blue-gray color of the ashed rind. The flav....[more] | Taste: This cheese has a creamy smooth mettalic flavor, with a salty bite
Rind: Soft ripened, ash rind, blue vein interior
Aging: About 2 to 4 weeks
Consistency:
Country of Origin: France
Type of Milk: Cow
Brand: C.F.V.A.
| |
|
|
|
|
Bleu d'Auvergne AOC |
Blue d'Auvergne is produced from milk from the area of Auvergne, where the cheese has been made for a very long time. The milk is inoculated with Penicillin Roquefort, and later as the cheese develops, it is pierced with needles with the strain on them.....[more] | Taste: Spicy, salty
Rind: Natural rind, wrapped in foil
Aging: A minimum of 4 weeks
Consistency: Moist, crumbly
Country of Origin: France
Type of Milk: Cow
Brand: Soc. Fromagere du Livradois
| |
|
|
|
|
Fourme d'Ambert "L'Or des Domes" AOC |
Traditionally this cheese was produced from milk only around the town of Ambert but now the AOC Status includes the Montbrison region as well as others. The word fourme refers to the wooden mold or form that shapes the Cheese into a small cylindrical sha....[more] | Taste: This cheese has a dense savory and nutty flavor
Rind: Natural rind, wrapped in foil
Aging: At least 60 days
Consistency:
Country of Origin: France
Type of Milk: Cow
Brand: Soc. Fromagere du Livradois
| |
|
|
|
|
Brie de Nangis |
A specialist of soft ripened cheeses, the Rouzaire Company puts out a commendable line of cheeses that due to low temperature Pasteurization is allowed to enter the US. We are certainly lucky to have them as they give many of the nuances of the real Thin....[more] | Taste:
Rind: White mold rind
Aging: About 4 weeks
Consistency:
Country of Origin: France
Type of Milk: Cow
Brand: Rouzaire
| |
|
|
|
|
Fourme d'Ambert AOC |
Traditionally this cheese was produced from milk only around the town of Ambert but now the AOC status includes the Montbrison region as well as others. The word fourme refers to the wooden mold or form that shapes the cheese into a small Cylindrical sha....[more] | Taste: This cheese has a dense savory and nutty flavor
Rind: Natural rind, blue vein, wrapped in foil
Aging: 28 days to 2 months
Consistency:
Country of Origin: France
Type of Milk: Cow
Brand: Besnier or Laqueuille
| |
|
|
|
| |
