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Cow Milk Cheese

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Burrata Nature

$60

Piece of 100g or 300g

Eat by date: 4 days  after the delivery

Emmental de Savoie IGP – 200g

$76

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

Brie with Summer Truffle – 150g

$150

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

Comté fruity” 18 months DOP – 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

Best before: 10 days  after the delivery

Parmezan (parmegiano reggiano) 24 months DOP – 200g

$96

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

Saint-Marcelin La mère Richard – 80g

$57

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

Saint Nectaire Fermier – 150g

$61

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

Comté “Reserve” 24 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

Best before: 10 days  after the delivery

Burrata with Summer Truffle – 125g

$125

Piece of 100g

Burrata is a cheese originally from Apulia in Italy. This one has nice summer truffle taste. It can be tasted fresh with a touch of salt and pepper or more mature as the mozzarella.

Eat by date: 4 days  after the delivery

 

Raclette Fermiere from Savoie – 200g

$86

Portion of 200g

Eat by date: 7 days  after the delivery

Reblochon Fermier – 250g

$100

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

Beaufort Summer 2018 – 300g

$150

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

 

Brie de Meaux – 150g

$67

Slice of 150g

Eat by date: 6 days  after the delivery

Morbier 100 days – 200g

$67

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

Pont L’évêque – piece of 180g

$70

Pont 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

Cremeux de Bourgogne with truffle

$180

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

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

Best before: 1 week after the delivery

Saint-Félicien La mère Richard – 180g

$104

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

Best before: 1 week after the delivery

Swiss Gruyere 24 months- 200g

$129

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

Cantal Vieux” – 250g

$106

Cantal is the oldest cheese from Auvergne. Pliny the Elder even mentioned it in his writings! “Cantal” or “Fourme de Cantal” enjoys a registered designation of origin (AOC) since 1956 and a protected designation of origin (AOP) 1996.
This large, dry-rind cheese is exclusively made with whole cow’s milk. Its paste is uncooked and has the specificity of being pressed twice. The curds are crushed between the two pressings and salted in the mass, giving this cheese a grainy, crumbly texture.The maturation of Cantal requires at least thirty days for a “Cantal jeune” and can be continued for over eight months for a “Cantal vieux”. For intermediary maturation periods, the Cantal is referred to as “entre-deux” (with a minimum of ninety day’s maturation).The rind of Cantal bears a rectangular label, of a green color for the Cantal made with raw milk and of a brown color for the Cantal made with pasteurized milk.

Slice of 150g

Best before: 1 week after the delivery

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