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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 ones delivered straight away to your door. Aged comté, roquefort, brillat-savarin, … Discover our butter and yogurt selection as well. Cheese!

Showing 1–20 of 122 results

Burrata Nature

$75

Piece of 100g or 300g

Eat by date: 4 days  after the delivery

Artisanal Farm Yogourts “Vanilla” – 4 pots

$89

Made in Normandy, in La Vieille Abbaye by the Le Moigne family, those artisanal yogurts are made with on the same day when the milk is collected from the cows they are raising at the farm. The farmers produce their own fodder which are used to feed their animals (herb, hay, corn). They are developing a self-sufficiency model to feed the animals (less than 10% of food bought outside of the farm). They don’t use soy anymore.

By 4  pots of 125g each

 

Brie with Summer Truffle – 100g

$99

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

Artisanal Farm Yogourts “Raspberry” – 4 pots

$89

Made in Normandy, in La Vieille Abbaye by the Le Moigne family, those artisanal yogurts are made with on the same day when the milk is collected from the cows they are raising at the farm. The farmers produce their own fodder which are used to feed their animals (herb, hay, corn). They are developing a self-sufficiency model to feed the animals (less than 10% of food bought outside of the farm). They don’t use soy anymore.

By 4  pots of 125g each

 

Raw Butter “de baratte” demi-sel

$69

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.

Roccamadour Fermier – 35g

$26

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

Eat by date: 7 days  after the delivery

Artisanal Farm Yogourts “Nature” – 4 pots

$89

Made in Normandy, in La Vieille Abbaye by the Le Moigne family, those artisanal yogurts are made with on the same day when the milk is collected from the cows they are raising at the farm. The farmers produce their own fodder which are used to feed their animals (herb, hay, corn). They are developing a self-sufficiency model to feed the animals (less than 10% of food bought outside of the farm). They don’t use soy anymore.

By 4  pots of 125g each

 

Mozzarella di Bufala – 250g

$105

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

Eat by date: 4 days  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

Eat by date: 10 days  after the delivery

Emmental de Savoie IGP – 200g

$75

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

Sainte-Maure de Touraine – 250g

$149

A 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

Epire Feta -200g

$69

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

Portion of 200g

Saint-Marcelin La mère Richard – 80g

$55

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
Eat by date: 1 week  after the delivery

Sheep Tomme from Sardinia with Summer Truffle – 150g

$119

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

Eat by date: 7 days  after the delivery

Brie de Meaux – 150g

$65

Slice of 150g

Eat by date: 6 days  after the delivery

Crottin De Chavignol Fermier – 60g

$64

Piece of 60g

Eat by date: 7 days  after the delivery

Parmezan (parmegiano reggiano) 24 months – 200g

$95

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
Eat by date: 10 days  after the delivery

Comté “Reserve” 30 months – 250g

$149

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

Eat by date: 10 days  after the delivery

Comté fruity” 18 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

Eat by date: 10 days  after the delivery

Reblochon Fermier – 250g

$99

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.

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