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Cheese

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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

Figou Fermier – 110g

$100

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

Comté “jeune” 12 months DOP – 250g

$115

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 – 100g

$99

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

 

Mimolette “extra-vieille” (old) – 200g

$106

The French version of a classic Dutch cheese. Aged between 18th to 24+ months, this hard brittle cheese has a bright orange coloured pate and a dry, lunar, grey-brown pitted rind. Introduced early on in the affinage, cheese mites nibble on the rind, continuously exposing more of the pate to air, expediting maturation. Very aged cheeses have the appearance of an cannonball. The full rounded flavour of the cheese – salty, sweet, caramel-like – lends itself to quality dry red wines.

Portion of 200g

Best before: 1 week after the delivery

Crottin De Chavignol – 60g

$67

Piece of 60g

Eat by date: 7 days  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

Aged Tour la Guyotte – 150g

$123

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

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

Brie de Meaux – 200g

$90

Slice of 150g

Eat by date: 6 days  after the delivery

Comté “Extra Reserve” Marcel Petite 30 months DOP- 250g

$205

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. This Millesime version is aged for 36 months !

 

Slice of 250g

Best before: 10 days  after the delivery

Basque Tomette – 170 g

$96

A traditional cheese, it is the embodiment of the land where it is produced, with its concentrated and strong flavors, mixed with fruity notes.

Slice of about 170g (1/4 of whole cheese)

Best before: 10 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

Ossau Iraty Fermier – 200g

$116

Ossau-Iraty is probably the least known of the A.O.C cheese family. The Ossau-Iraty unites two regions of France in the Western Pyrénées: Ossau in the valley of the Bearn, and Iraty in the beech forests of the Pays Basque. The Ossau-Iraty is full of a delicious,  nutty, robust taste if his produced during the period from June to September when the herds move up to the high mountain meadows. Covered by a thick orange to grey rind, the pate is white, supple and ceamy. It becomes more firm as the maturing period is longer. An artisan pate may have small holes and should not stick to the palate.

Portion of 200g

Best Before: 5 days  after the delivery

Artisanal Roquefort Vernieres Black Label – 200g

$108

For more than 10 centuries, the Roquefort is produced near by the village of Roquefort-sur-Soulzon (Aveyron). After the Comte, it is one of the most popular cheese in France.

Portion of 150g

Best before: 1 week after the delivery

Smoked Artisanale Raclette Fermiere – 200g

$85

Enjoy the classic raclette in this artisanal smoked version.

Portion of 200g

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

Swiss Raclette St Niklaus – 200g

$91

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

Best before: 1 week after the delivery

Cancoillotte – 240g

$99

Cancoillotte or Cancoyotte is made from cow’s milk in Franche-Comté. It is also produced in Lorraine and Luxembourg and known as Kachkéis i.e. cook-cheese. The name is related with word “coille” taken from franc-comtois verb cailler, means milk without cream, resulting in a lower fat cheese. Cancoillotte is usually melted over a small flame with water or milk before addition of salt or butter. This cheese is sold in containers and there are various flavours: plain, with butter, garlic or wine. Cancoillotte can be eaten hot or cold, and it is a delicious spread on bread, vegetables or meat.

ingrédients: Curdled skimmed milk, butter (14%), salt,  // lait écrémé caillé, beurre (14%), sel, sels de fonte.

price is per 240g

Tomme de Savoie Fermiere IGP – 200g

$75

Tomme de Savoie cheese is the dean of Savoyard cheeses. Easily recognizable by its spotted and floral grey rind, it will seduce you with its aromatic paste, its frank flavour, and its sweet and fruity aromas. Tomme de Savoie is the only French cheese to be declined in different levels of fat content: 20% to 45%. Far from the current enthusiasm for diet products, this specificity of Tomme de Savoie dates back to its origins, when peasants used to make it with the skimmed milk leftovers of the butter production!

Price is per 150g

Best before: 1 week after the delivery

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