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 159 results
Emmental de Savoie IGP – 200g
$7675kg, 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
Raw Butter “de baratte” demi-sel
$71This 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.
Epire Feta DOP -200g
$55Feta 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
Mozzarella di Bufala – 250g
$113This Mozzarella Di Bufala 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
Fresh Goat Cheese – 200g
$80Discover this fresh goat cheese from Berry.
Piece of 200g
Best before: 1 week after the delivery
Comté fruity” 18 months DOP – 250g
$145Comté 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
Brie with Summer Truffle – 200g
$199This 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
Comté “Reserve” 24 months DOP – 250g
$145Comté 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
Saint Nectaire Fermier – 200g
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
Parmezan (parmegiano reggiano) 24 months DOP – 200g
$96The 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-Marcelin La mère Richard – 80g
$57It 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
Le Chistera – 200 g
$99Made 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
Sheep Tomme from Sardinia with Summer Truffle – 250g
$125Hard 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
Reblochon Fermier DOP – 250g
$100Produced 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
Raclette Fermiere from Savoie – 200g
$86Portion of 200g not sliced Eat by date: 7 days after the delivery
Pont L’évêque – piece of 180g
$70Pont l’Évêque is a soft-ripened, washed-rind cheese made from cow’s milk.
The cheese, which takes its name from the small town of Pont- l’Évêque situated between Lisieux and Deauville, was already very appreciated in medieval times in Normandy. It was first called “angelon”, “angelot”, and then “augelot” in the 16th century. It has been known as Pont-l’Evêque since the 17th century. It obtained a registered designation of origin (AOC) in 1972 and a protected designation of origin (AOP) in 1996.It possesses a thin, pinkish, cross-ruled rind covered with powdery white down. The paste is smooth, shiny and sprinkled with small holes.
Piece of 180g
Best before: 1 week after the delivery
Sainte-Maure de Touraine – 250g
$150A soft pate goat cheese, medium intensity and 2 weeks maturation.
Piece of 250g AOP certification (protected designation of origin)
Eat by date: 10 days after the delivery
Pelardon Fermier – 60g
$21Pelardon 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
Trou du cru (mini epoisses) – 60g
$53Effectively a tiny version of Epoisses, this delicious little nugget is made in the Côte d’Or region of France.
After production, and once it is in the maturing “caves,” Trou du Cru is wiped with Marc de Bourgogne, a strong type of eau de vie alcohol, which is what produces the deliciously sticky rind and seductively luscious interior. The cheeses are aged on straw to allow them to breathe and prevent them from sticking to a flat surface, and there they also pick up a sweet smell of straw and hay.
Like many cheeses in the washed rind category, the aroma of Trou de Cru is much stronger than its flavor. As mentioned, cheeses take on a delicate taste of straw and alcohol, overlaid with savory floral notes and a lengthy finish that melts in the mouth.
The paste or interior of the cheese is ivory-yellow in color, very smooth and creamy and evenly balanced throughout the cheese.
Piece of 60g
Best before: 1 week after the delivery