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Cow Milk Cheese

Showing 1–20 of 71 results

Burrata Nature

$75

Piece of 100g or 300g

Eat by date: 4 days  after the delivery

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

Raclette Fermiere from Savoie – 200g

$85

Portion of 200g

Eat by date: 7 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

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

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

Brie de Meaux – 150g

$65

Slice of 150g

Eat by date: 6 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

Saint Nectaire Fermier – 150g

$59

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.

Eat by date: 7 days  after the delivery

Mont D’or Marcel Petite – From 150g

$69

Mont d’Or has been called the holy grail of French raw milk cheeses. This cheese typical of Haut Doubs can be easily recognized in its spruce wood container. It is held in place by a spruce bark strap. Mont d’Or is a soft-ripened cheese made of raw cow’s milk. A spoon is used to serve this cheese because it has a very creamy texture.This cheese has the distinctive feature of being very seasonal. It is produced from August 15th to March 15th and can be sold from September 10th to May 10th. This production calendar originated with the limitations of the climate. The Montbéliarde breed of cattle produces a significant amount of milk during the warm season, but not as much in the winter. In the winter when the cows consume hay, they do not produce enough milk for the manufacture of such large cheeses as Comté. Also, in the past, snowy roads meant that gathering milk was almost impossible. The farmers of the region therefore learned to work on a smaller scale during the winter. They made the most of the cold period to create a new, unique soft-ripened cheese, Mont d’Or. This one is very rare and sourced from one of the best cheesemonger, Marcel petite, which sells to a limited number of partners.

Whole piece or slice

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

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

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.

Smoked Artisanale Raclette Fermiere – 200g

$66

Enjoy the classic raclette in this artisanal smoked version.

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 Fromage Blanc – 500g

$85

Made in an artisanale farm in the Perche by Stephanie Conrad. Organic certified since its creation. L

Stephanie is the daughter of 2 farmers and words in several dairy plants. She decided to setup her own one in typical Normandy terroir. She works with 2 organic farmers and the milk is collected less than 10kg away from the dairy, from normand cows fed with grass and hay.

 

Price is per pot of 500g

 

Swiss Raclette St Niklaus – 200g

$94

St Niklaus, Swiss raclette cheese is more typical in taste than raclette cheese from Savoie, it also has a more “fat” appearance. Its dough is firm but melts easily. When the cheese is heated to melt, it develops a rich taste of milk and a good smell of mushroom.

Portion of 200g

Eat by date: 7 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

 

Abondance Fermier 150g

$58

Tomme d’Abondance or Abondance is a medium-sized mountain cheese from the Haute Savoie region of France in the Rhone-Alps. For centuries, this deep golden cheese has been made in mountain chalets, near the border between France and Switzerland. It is made exclusively from unpasteurised milk produced by the Abondance breed of cattle. Since 1990, the cheese has been enjoying the prestigious AOC designation. The handcrafted, wheel-shaped cheese, is made using traditional methods only in the geographical area specified by AOC/PDO label.

It has a strong smell and an intensely fruity, buttery and hazelnut flavour, with balance of acidity and sweetness, followed by a lingering aftertaste. Unearth an aroma of nutty vegetation as you slice the cheese. However, remember the crust including the grey layer beneath, should be removed before eating. Firm but supple and slightly grainy, the texture of the ivory-yellow pâté is creamy and velvety. Its rind is smooth with an amber colour showing canvas marks. The affinage takes at least 100 days, so all the subtle aromas are realized.

Abondance can be eaten straight off, or added to salads or melted in Berthoud.

 

Slice of 150g

Saint-Félicien La mère Richard – 180g

$99

The Saint-Félicien is similar to Saint-Marcellin in flavour and texture, although it is almost twice in size and slightly rich and creamier. The French call this cheese caille doux. It is also said that the cow’s milk recipe was invented at the beginning of the 20th century by a Lyon dairyman who had the idea of mixing cream with his unsold gallons of milk. If this is true, the name of the cheese was inspired by the Saint Félicien square where he had his dairy shop.

Piece of 180g

Eat by date: 7 days  after the delivery

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