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Cow Milk Cheese

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Brie with Summer Truffle – 100g

$105

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

Emmental de Savoie IGP – 200g

$78

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

Comté fruity” 18 months DOP – 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

Best before: 10 days  after the delivery

Raclette Fermiere from Savoie – 200g

$89

Portion of 200g

Eat by date: 7 days  after the delivery

Saint-Marcelin La mère Richard – 80g

$59

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

Comté “Reserve” 30 months – 250g

$153

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

Saint Nectaire Fermier – 150g

$63

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

Brie de Meaux – 150g

$69

Slice of 150g

Eat by date: 6 days  after the delivery

Mont D’or Marcel Petite – From 150g

$72

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

Best before: 7 days  after the delivery

Smoked Artisanale Raclette Fermiere – 200g

$69

Enjoy the classic raclette in this artisanal smoked version.

Portion of 200g

Best before: 1 week after the delivery

Reblochon Fermier – 250g

$103

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

Parmezan (parmegiano reggiano) 24 months – 200g

$99

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

Cremeux de Bourgogne with truffle

$166

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

Best before: 1 week after the delivery

Organic Shredded Emmental – 200g

$69

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)

Portion of 200g

Eat by date: 7 days  after the delivery

Beaufort Summer 2018 – 300g

$155

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.

Best before: 10 days  after the delivery

 

Trou du cru (mini epoisses) – 60g

$55

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

Best before: 1 week after the delivery

Swiss Gruyere 24 months- 200g

$133

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

Best before: 1 week after the delivery

Morbier 100 days – 200g

$69

Morbier (meaning “small market-town”) is produced in the village of Morez in the Jura mountains. It’s creation dates from the 19th century. It’s origin was for the personal consumption of the Comte cheese makers.Each night soot was sprinkled on the fresh curd that remained at the bottom of the barrel, which prevented a rind from forming and kept the insects away. The next day, left over pieces of cheese were put on top to make the Morbier.His taste is savoury and fruity. During the maturing period, the cheese develops a natural fine rind. The pale yellow pate is supple and soft when touched, dry and sticky at the same time.

This is a special selection which has matured for at least 100 days in his original cellar.

Portion of 200g

Best before: 1 week after the delivery

Aged Raclette Creamy – 200g

$76

A tasty raclette aged.

Portion of 200g

Best before: 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

 

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Dear customers, many of you have been asking us what would happen in the coming weeks: Our activity remains unchanged and we will keep bringing you nice and responsible products every week delivered to your door step. However, we are experiencing some difficulties with flights cancellation or delay so you might have to wait a bit longer to receive your order if such event would happen in the coming weeks ;-) Of course, we will do our best to update you if any change would arise in the delivery schedule. In April, NO MORE DELIVERIES ON FRIDAY, only on SATURDAY afternoon.  We thank you for your comprehension and we rely on your support and patience if those exceptional situations would occur. To be 100% transparent, our prices has been a little bit modified due to the high increase of the transportation cost between France to Hong Kong and high local product demand in France.

Don't hesitate to contact us to see if we have some products in stock if you are out of our regular order schedule!

Thank you for your support and understanding in this complicated time.

New: Fresh Seafood is Back  / Emmental gratted 1kg /  Flour

 

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