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Cheese for Pregnant Women

Our Cheese expert has selected among regional artisanal producers the best cheese and dairy. This selection is suitable for pregnant women because they are made with pasteurized or heated milk or hard cheese. However, we advise you ask for your doctor advices before consumption. Receive your favourite ones delivered straight away to your door.

Showing 1–20 of 31 results

Burrata Nature

$75

Piece of 100g or 300g

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

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

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

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

Swiss Gruyere 24 months- 200g

$128

With its subtle and sophisticated taste Le Gruyère AOP is much appreciated by connoisseurs around the world. Produced since at least 1115 in the region surrounding the small town of Gruyère, it is still made today in the village cheese factories according to the traditional recipe.  The wheel we’re currently selling, now about 24 months+ old.  Since cheese is made every day, each wheel is expressive of the grasses at that location, at that point in time. Unlike the French one, it doesn’t have wholes. It gets more intense when melted.

Portion of 200g

Eat by date: 7 days  after the delivery

Beaufort Summer 2017 – 300g

$159

This remarkable cheese was already known in the time of the Romans. It takes about 500 liters (130 gallons) of milk to make a Beaufort of 40 – 45 kg. The cheese is made from the milk given by the mahogany-coloured Beaufort cows, called the Tarines or Tarentaises. This ancient mountain breed originally came from the Indo-Asian continent. There are three varieties of Beaufort:Beaufort d’été (or summer Beaufort),Beaufort d’alpage (made in chalets in the Alps on high pastures),Beaufort d’hiver (winter Beaufort)

Slice of 300g.

Eat by date: 10 days  after the delivery

 

Beaufort Summer 2018 – 300g

$75

This remarkable cheese was already known in the time of the Romans. It takes about 500 liters (130 gallons) of milk to make a Beaufort of 40 – 45 kg. The cheese is made from the milk given by the mahogany-coloured Beaufort cows, called the Tarines or Tarentaises. This ancient mountain breed originally came from the Indo-Asian continent. There are three varieties of Beaufort:Beaufort d’été (or summer Beaufort),Beaufort d’alpage (made in chalets in the Alps on high pastures),Beaufort d’hiver (winter Beaufort)

Slice of 300g.

Eat by date: 10 days  after the delivery

 

Cremeux de Bourgogne with truffle

$159

Just in case the triple cream cheese Brillat Savarin isn’t indulgent enough for you, we have this version with a layer of shaved truffle through the middle. The characteristic light, creamy interior is complimented by the delicate perfume of black truffles – it is like eating whipped cream with truffles. The texture is smooth and soft – not runny, but definitely ‘melt-in-the-mouth’ territory.

 

Piece of 200g

Eat by date: 5 days  after the delivery

Organic Mozzarella di Bufala – 2 x 125g

$99

The Mozzarella Di Bufala Campana is an italian cheese from campanie region. This organic mozzarella is one of the most beloved mozzarella variations, thanks to its braid shape, white color and shiny shell. Discover as well the smoked version.   Eat it with a pinch of salt and pepper or with a touch of Balsamic Vinegar and tomatoes.

Price is per 2 pieces of 125g

Eat by date: 4 days  after the delivery

Swiss Gruyere Alpage 18 months+ – 200g

$105

With its subtle and sophisticated taste Le Gruyère AOP is much appreciated by connoisseurs around the world. Produced since at least 1115 in the region surrounding the small town of Gruyère, it is still made today in the village cheese factories according to the traditional recipe. Gruyere d’alpage displays an impressive depth of flavor, with dominant savory notes and a sweetish finish. The wheel we’re currently selling, now about 18 months+ old.  Since cheese is made every day, each wheel is expressive of the grasses at that location, at that point in time. Unlike the French one, it doesn’t have wholes. It gets more intense when melted.

Portion of 200g

Comté “jeune” 12 months – 250g

$115

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

Goat Raclette Fouchtra – 200g

$99

Portion of 200g

Eat by date: 7 days  after the delivery

Trou du cru (mini epoisses) – 60g

$53

Effectively 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

Eat by date: 1 week  after the delivery

Organic California Cheese Nature – 2 x 150g

$76

An AOP cheese made with raw mile. You will like its nutty taste given thanks to its 3 months of aging. DEMETER certified (organic + biodynamie)

Price is per 2 portions of 150g

Eat by date: at least 7 days  after the delivery

French Gruyere 12 months- 100g

$40

The French “Gruyère” is a milk-based cheese made in Savoie and Franche Comté. It bears a cooked, pressed texture, of which the round piece has an average weight of 88 lbs.

Portion of 100g

Eat by date: 7 days  after the delivery

Persille de Chevre Fermier – 150g

$79

Unique and original blue cheese produced near Paris is a perfect introduction to blue cheese family. It’is a tome with a grey rind which becomes darker during the maturation which can last 3 months. It’s pate is white and mild(in fact the hard rind helps to keep to humidity to the pate) The taste is well balanced between goat (slightly acid and salty) and blue (strong flavor)

Portion of 150g

Eat by date: 5 days  after the delivery

 

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