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Goat Cheese

Discover our Goat cheese selection delivered to your door step in Hong Kong.

Showing 1–20 of 26 results

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

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

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

Pelardon Fermier – 60g

$20

Pelardon is a traditional, unpasteurised, fresh table cheese made from goat’s milk. The thin, wrinkled, natural rind has white and pale blue moulds. Softer and more mousse-like than most goat’s milk cheeses when young, the flavour of Pelardon suggests sour cream with walnut oil, balanced by a gentle, salty finish. When aged, the rind has a different goaty aroma and an intense Brazil-nut sweetness. The texture is drier, but the cheese is still very creamy. It is made in several areas in the Languedoc region.

Piece of 60g

Crottin De Chavignol Fermier – 60g

$64

Piece of 60g

Eat by date: 7 days  after the delivery

Fresh Goat Cheese – 200g

$79

Discover this fresh goat cheese from Berry.

Piece of 200g

Aged Tour la Guyotte – 150g

$125

Tour Guyotte is a raw goats’ milk cheese from Burgundy. It’s a soft, mossy, spring goat cheese covered either with silvery green or rusty orange tinged molds. It’s named after the Guyotte, a small river in the Saône-et-Loire department of the Bourgogne region, and a tributary to the Doubs and, ultimately the Rhône.

Piece of 250g

Eat by date: 5 days after the delivery

La Bouyguette – 150g

$83

This delicious goat’s milk cheese is formed by hand and is moulded in a linen (one notes the mark of the folds in impression on the rind of the cheese). Its shape is original and decorated with a bit of rosemary which scents it beautifully. It will be the star of your cheeseboard !

Piece of 150g

Eat by date: 4 days  after the delivery

Selles-sur-cher fermier – 150g

$99

The Selles-sur-cher takes its name from the village of Selles-sur-Cher, which itself is named after the local river, the Cher. The AOC was awarded in 1986, although the cheese itself dates back to the nineteenth century. This cheese used to be produced for family consumption.
The steely grey charcoal ash rind enrobes a pure white paste which is smooth and mild with a fondant texture. The flavour is tart and salty with a rich hazelnut aroma. Locals eat the rind, which gives the cheese a sharper, more pronounced flavour.
This is a cheese for the end of meal perhaps served alongside a small salad of mixed leaves with a few slices of green apple.

Piece of 150g

Eat by date: 5 days  after the delivery

Chabichou from Poitou Fermier

$95

Piece of 280g

Eat by date: 10 days  after the delivery

Figou Fermier – 110g

$99

This goat cheese is filled with fig jam, so we had a superb sweet and sour taste. You can even serve this tiny goat cheese as a dessert. Pair this cheese with either half dry white wine such as Vouvray (chenin grape) or try

a Porto.

Piece of about 160g

Eat by date: 7 days  after the delivery

Valencay – 220g

$99

Valençay cheese is one of the classic French cheeses made in the province of Berry in central France. It is named after the town of Valençay in the Indre department, France.

This cheese comes in two types: the one coated with wood ash and produced on farms is called Valençay Fermier while the other coated with vegetable ash and made in dairies or industries is called Valençay Laitier.

Valençay is an unpasteurised goats-milk cheese. Its rind has a rustic blue-grey colour which is made of the natural moulds. The rind is then darkened by dusting charcoal powder. It is available usually between March and December, with peak manufacture between April and August.

Valençay cheese used to have a shape of a perfect pyramid with a pointed top. But when Napoleon returned to the castle of Valencay after his unsuccessful expedition in Egypt, he saw the cheese, in a fit of rage drew his sword and cut off the top of the cheese. Since then the cheese has always been made with a flattened top.

Piece of 220g

Eat by date: 5 days after the delivery

Banon Tomette with oil – 100g

$72

This goat cheese is produced in the South of France, in Provence.

This cheese is similar as his cousin the Banon, without leaves, but spread with spices such as peper and thym, also covered with olive oil.

Add this typical cheese from Provence in your favorite tomatoes salad, a pure delight.

A typical summer cheese. 

Piece of 200g

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

 

Goat Raclette Fouchtra – 200g

$99

Portion of 200g

Eat by date: 7 days  after the delivery

Gouda extra old 36 months – 200g

$133

This cheese which looks something like a frosted doughnut appears as a disk with a central hole. It is made in the area of Tarn. This cheese made from raw goat’s milk must have a flexible consistency. Its natural rind is coated with charcoal powder and covered with gray moulds. Inside one finds a homogeneous white pâte, so tender, with a pleasant savour of hazelnut and a beautiful acidity to the palate. Propose the Rouelle at the end of the meal, with a set of other goats.

Piece of 250g

Eat by date: 5 days after the delivery

Tomme à Lulu – 100g

$55

The Tomme à Lulu is an atypical cheese covered with a basilic base preparation. The association gives a creamy cheese,  meltingly soft and strong at the same time.

Portion of 100g

Eat by date: 1 week  after the delivery

Le Basilou – 200g

$79

Discover this fresh goat cheese from Berry.

Piece of 200g

Eat by date: 3 days  after the delivery

Charolais Fermier – 280g

$160

Piece of 280g

Eat by date: 7 days  after the delivery

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