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Cheese

Food Origin is offering one of the largest cheese selection in Hong Kong. Our Cheese expert has selected among regional artisanal producers the best cheese and dairy.  Receive your favourite cheese with our home delivery service in Hong Kong. Aged comté, roquefort, brillat-savarin, … Discover our butter and yogurt selection as well. Cheese!

Showing 1–20 of 136 results

Burrata Nature

$60

Piece of 100g or 300g

Eat by date: 4 days  after the delivery

Raw Butter “de baratte” demi-sel

$71

This raw butter naturally possesses an even, light yellow colour. Its firm and light texture makes it easily spreadable straight out of the fridge for quick and tasty morning snacks.This salty version comes  with salt crystals from Ré Island. Pamplie Beurre Traditionnel des Deux-Sevres (France) Made since 1905 by a cooperative of dairy farmers in Poitou-Charentes, this is our favorite cultured butter. It’s marked by a floral scent and a sweet, clean taste redolent of hazelnuts.

Emmental de Savoie IGP – 200g

$76

75kg, 75cm of diameter, 1000 liters of milk to make 1 cheese: Emmental is the biggest French Cheese.

Portion of 200g

Eat by date: 10 days  after the delivery

Best before: 1 week after the delivery

Brie with Summer Truffle – 150g

$150

This exceptional product is made of Nangis Brie, which is less strong and is able be in perfect synergy with the truffle. The cheese is cut into two then coated with a summer black truffle preparation (2.5/), mascarpone cheese and the creamy part of the brie, then closed again.

Slice of 100g

Eat by date: 4 days  after the delivery

Fresh Goat Cheese – 200g

$80

Discover this fresh goat cheese from Berry.

Piece of 200g

Best before: 1 week after the delivery

Comté fruity” 18 months DOP – 250g

$145

Comté was one of the first few kinds of cheese to receive an AOC (Appellation d’origine controlee) status in 1958. It is one of the most popular AOC cheeses in France with around 40,000 tonnes of annual production.

 

Slice of 250g

Best before: 10 days  after the delivery

Epire Feta -200g

$73

Feta cheese is a brined curd cheese made from Sheep’s milk. Originally hailing from Greece, Feta is Greek means “slice”, Feta is packaged and sold in blocks. The crumbly bright coloured cheese is also made with a mixture of sheep and goat’s milk. Origins of Feta could be traced back to 8th Century B.C Greece. Homer’s Odyssey, in the section of Polyphemus’s cave, speaks in length about churning cheese out of goats milk. Making cheese out of goat’s milk was a popular tradition in Greek villages, locals would employ various techniques and technologies to do so. Traditionally and legally within Europe, feta is produced using only whole sheep’s milk, or a blend of sheep’s and goat’s and sometimes cow’s milk. The legal limit is maximum of 30% goat’s milk. Most producers have now started using pasteurized milk which has a little salty and tangy flavor. The grainy, aged cheese is popularly used in salads, pastries, omelettes, sandwiches or as a garnish on meat and vegetable preparations. Feta is often touted to be a healthier cheese as compared to its other counterparts made wholly of cow’s milk.

Eat by date: 1 month  after the delivery

Packed in a plastic box to avoid leakage

Portion of 200g

Roccamadour Fermier – 2 x 35g

$54

Rocamadour is a small cheese made with whole raw goat’s milk. It belongs to the illustrious cabécou family of cheeses. A 15th-century monograph cites Rocamadour as a measure of value applied to sharecropping and taxes.

Small, flat round cheese covered by a wrinkly, streaked, slightly velvety skin of a white or creamy ivory color. It generally has a very creamy paste with a very fine, white, chalky center.

Piece of 35g

Best before: 1 week after the delivery

Le Chistera – 200 g

$99

Made in Basque country, this cheese is made from goat milk 42% and sheep 58%. It is a variation from the Ossau Iraty and can be enjoyed nature or with black cherry jam.

Slice of about 200g

Best before: 1 week after the delivery

Saint-Marcelin La mère Richard – 80g

$57

It carries the name of its native town located in the Vercors area of Isère among walnut orchards that produce the famous Grenoble A.O.C. walnuts.
The first traces of Saint Marcellin cheese go back to the 15th century. At the time, it was exclusively made from goat’s milk.
Louis XI is said to have discovered it during a convalescence near Vercors after having a hunting accident there; during his stay, lumberjacks were said to have shared this local cheese with him. The king would later introduce Saint Marcellin to the royal table.
Beginning in the 18th century, goat breeding gradually lessened and cow breeding increased, and Saint Marcellin became a mixed-milk cheese before becoming a cow’s milk cheese.

Piece of 80g
Best before: 1 week after the delivery

Sheep Tomme from Sardinia with Summer Truffle – 150g

$125

Hard or semi hard sheep’s milk cheese, the taste of the Moliterno is exalted by the gustative notes of the truffle. The paste is white with a marbling of truffles (tuber aestivum vitt à 3% and truffle flavour). The crust has the typical signs of the reed baskets with the Central trademarked on the site of the wheel.

 

Slice of 150g

Best before: 1 week after the delivery

Mozzarella di Bufala Campana DOP – 250g

$110

The Mozzarella Di Bufala Campana is an italian cheese from campanie region. Treccia mozzarella is one of the most beloved mozzarella variations, thanks to its braid shape, white color and shiny shell. It has a unique taste and completely different from the classic braids are produced and distributed by industry. Discover as well the smoked version. This unique cheese melts beautifully, with a delicious distinct, smoked flavor.   Eat i with a pinch of salt and pepper or with a touch of Balsamic Vinegar and tomatoes.

Piece of 250g braided Packed in a plastic box to avoid leakage

Eat by date: 4 days  after the delivery

Parmezan (parmegiano reggiano) 24 months – 200g

$96

The long slow ageing process helps the cheese develop and evenly disperse its goodness. Made with unpasteurised skimmed milk from accredited dairies within the allotted region, the rind is brine-bathed and slowly matured on wood shelves under strict supervision, in keeping with tradition. Only cheeses with the Consorzio markings are the true Parmigiano and we hand pick ours from the premier quality section, aged at least 2 years.

Origin: Italy, Reggio Emilia

Slice of 200g
Best before: 1 week after the delivery

Saint Nectaire Fermier – 150g

$61

Beneath its rind, which has a rustic appearance, this traditional cheese from the Auvergne conceals a soft, mild, creamy cheese that was already a favorite of Louis XVI. It was introduced to the royal court by the Marshal of France, Henri de la Ferté-Sennecterre, for whom the cheese is named.

Portion of 150g.

Best before: 1 week after the delivery

Raclette Fermiere from Savoie – 200g

$86

Portion of 200g

Eat by date: 7 days  after the delivery

Comté “Reserve” 24 months – 250g

$145

Comté was one of the first few kinds of cheese to receive an AOC (Appellation d’origine controlee) status in 1958. It is one of the most popular AOC cheeses in France with around 40,000 tonnes of annual production.

Slice of 250g

Best before: 10 days  after the delivery

Burrata with Summer Truffle – 125g

$125

Piece of 100g

Burrata is a cheese originally from Apulia in Italy. This one has nice summer truffle taste. It can be tasted fresh with a touch of salt and pepper or more mature as the mozzarella.

Eat by date: 4 days  after the delivery

 

Pelardon Fermier – 60g

$21

Pelardon is a traditional, unpasteurised, fresh table cheese made from goat’s milk. The thin, wrinkled, natural rind has white and pale blue moulds. Softer and more mousse-like than most goat’s milk cheeses when young, the flavour of Pelardon suggests sour cream with walnut oil, balanced by a gentle, salty finish. When aged, the rind has a different goaty aroma and an intense Brazil-nut sweetness. The texture is drier, but the cheese is still very creamy. It is made in several areas in the Languedoc region.

Piece of 60g

Best before: 1 week after the delivery

Reblochon Fermier – 250g

$100

Produced in Haute-Savoie and in Val d’Arly in Savoie from Abondance, Tarine and Montbéliarde moutain cow race, the Reblochon is a creamy cheese, whith a yellow-orange rind covered with a thin “froth” which is a guaranty of a great maturation process.When sliced, it reveals a creamy, soft, ivory-colored paste. Reblochon is a classic ingredient in one of the Alps’ famous dish, the Tartiflette.

Portion of 250g or 500g.

Best before: 1 week after the delivery

Brie de Meaux – 150g

$67

Slice of 150g

Eat by date: 6 days  after the delivery

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In July, updated schedule: Order before Tuesday 6 pm for delivery Saturday  afternoon

Enjoy our range of products selected with love, sourced from small producers, paid at fair price, delivered to you with dedicated staff for a sustainable ecosystem.

New Olives products from Nice NICOLAS ALZIARI

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Please note that we won't offer any FRESH SEAFOOD for the deliveries on July 18th due to the public holiday in France.

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