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Goat Cheese

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

Showing 1–20 of 29 results

Roccamadour Fermier – 35g

$28

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

Best before: 1 week after the delivery

Le Chistera – 200 g

$102

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

Best before: 1 week after the delivery

Pelardon Fermier – 60g

$22

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

Best before: 1 week after the delivery

Sainte-Maure de Touraine – 250g

$155

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

Fresh Goat Cheese – 200g

$82

Discover this fresh goat cheese from Berry.

Piece of 200g

Best before: 1 week after the delivery

Crottin De Chavignol Fermier – 60g

$69

Piece of 60g

Eat by date: 7 days  after the delivery

La Bouyguette – 150g

$86

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

Best before: 1 week after the delivery

Aged Tour la Guyotte – 150g

$127

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

Best before: 1 week after the delivery

Chabichou from Poitou Fermier

$95

Piece of 280g

Best before: 1 week after the delivery

Valencay – 220g

$103

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

Best before: 1 week after the delivery

Figou Fermier – 110g

$103

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

Best before: 1 week after the delivery

Banon Tomette with oil – 100g

$75

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

Best before: 1 week after the delivery

Goat Milk Tomme With Truffle – 200g

$122

The Tomme du Berry made with raw cow’s milk with a delicate truffle flavour is produced in the Center of France. The distinctive raw milk Tomme is a perfect base for the aromatic addition of truffles. It will bring an amazing fragrance and elegant addition to a cheeseboard

 

Price is per 200g

Goat Raclette Fouchtra – 200g

$103

Portion of 200g

Best before: 1 week after the delivery

Le Trèfle Fermier – 150g

$92

Piece of 280g

Best before: 1 week after the delivery

Persillé de Tignes – 200g

$95

Persillé de Tignes is made out of goat milk (3/4) and cow milk (1/4) and its taste depends on maturation time. Young (2 months maturation) it develops goat aroma with a slightly salty taste.

There was a legend saying that king Charlemagne enjoyed this cheese during a trip to the French Alps. But today, only one producer remains, near Tignes, a town well known for skiing, which makes it a rare cheese.

Rouelle – 200g

$136

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

Best before: 1 week after the delivery

Fleur de Chevre – 130g

$79

Drum-shaped cheese with a thin natural rind and a fresh, light texture. Almost mousse-like when young, the cheese is salted with delicate fine grains of Fleur de Sel from the Ile de Re, giving the taste a gentleness quite unlike other goat’s cheeses.

 

Price is per piece of about 130g

Pouligny-Saint-Pierre – 250g

$144

Traditional, creamery, unpasteurised, natural-rind cheese made from goat’s milk. It has a shape of pyramid with soft, wrinkled, ivory-coloured, natural rind. When this dries out, the wrinkles deepen and gray, white and blue moulds gather. It is named after the eponymous village. The rind is soft and ivory-coloured when the cheese is young. As it ages and dries, the rind becomes reddish-orange, providing a magnificent contrast to the firm, pure white, slightly grainy interior. Tasting reveals a complexity of flavours, including herbaceous plants and white wine and a texture that is both creamy and nutty.

Price is per piece of about 250g

Best before: 1 week after the delivery

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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.

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