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Cheese

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Neufchatel – piece of 200g

$73

Neufchâtelis a soft, slightly crumbly, mold-ripened cheese made in the Neufchâtel-en-Bray, French region of Normandy. One of the oldest kinds of cheese in France, its production is believed to date back to the 6th century. It looks similar to Camembert, with a dry, white, edible rind, but the taste is saltier and sharper. It has the aroma and taste of mushrooms. Unlike other soft-white-rinded cheeses, Neufchâtel has a grainy texture. It is most usually sold in heart shapes.

 

Piece of 200g

Best before: 1 week after the delivery

Bleu du Vercors-Sassenage – 200g

$75

As early as the 14th century, a blue cheese known as “fromage de Sassenage ” was being manufactured all over the Vercors Plateau. Francis I and Henry IV of France were both fond of this cheese; it figured in Diderot’s Encyclopedia and Olivier de Serres’ “Théatre d’Agriculture” (1600).

Portion of 200g

Best before: 1 week after the delivery

Farmhouse Tome des Bauges

$380 by 100g / min 200g

Tome des Bauges has an earthy, woodsy scent with hints of ammonia. Taste is creamy and rounded, with deep aromas of mushrooms, butter and grass.

best before : 7 days  after the delivery

Goat Dome Ash Coated – 200g

$79

The small Dome de Chevre is made with raw milk by a small producer in th 2 sevres department following traditional methods.

Piece of about 200 g environ.

Marechal – 200g

$112

Le Maréchal is a newish cheese; the Rapin family first created the firm raw-milk cheese in 1992 in the Vaud region of Switzerland. The milk is delivered twice a day to the cheese makers from 14 local producers and turned into cheese no later than 10 hours after being received; it’s often still warm from milking. Made with traditional techniques, it’s ripened for 120 days (about half the minimum time for Gruyère, because it is made in smaller 13-pound wheels).

 

Price is per portion of 200g

Trappe D’ecourgnac- 300g

$177

Produced at the Abbaye Notre-Dame de Bonne Espérance (our Lady of Good Hope) in the Dordogne, near Double in France, Trappe Echourgnac is made from pasteurized cow’s milk. The Abbey produces two versions of the cheese; a traditional recipe based on Port Salut and a newer version of the same cheese but washed with walnut liqueur (pictured). The Abbey was founded in 1852 by monks who came from the Abbey of Port Hi Mayenne, bringing with them the recipe for Port Salut. As they established their new monastery and, driven by their mission to help the people of Double, the monks created a cheesemaking facility and purchased milk from neighboring farms. In addition they worked with the farmers to improve milk quality by enhancing breeding programs, sanitation procedures and working to produce better grazing. Using this milk, the monks produced Echourgnac until 1910 when production ceased for a few years. However, in 1923 the Abbey was taken over by nuns who have continued the cheesemaking tradition by producing Echourgnac and, in 1999, also introducing a variation of the cheese washed with walnut liqueur. The liqueur is sourced from nearby Périgord, an area famous for its nut groves and also home to a distillery, known for its production of nut liqueurs. This newer version of Echourgnac has proved so popular that in 2003 years the nuns decided to share the recipe with the monks at Timadeuc in order to meet demand (see separate Timanoix Cheese Library entry). Trappe Echourgnac comes in 8oz rounds and has a semi soft texture. The interior paste is pale straw in color while the exterior rind is a dark, rich brown – a result of the liqueur wash. Flavors are mild yet full and rich with smoky bacon notes and distinctive aromas of walnuts.

Piece of 300g

Best before: 1 week after the delivery

Fondue Franco-Swiss – 250g

$159

This fondue has a generous texture and a long after taste. It is grated by our Cheese master. The Fondue is composed of Gruyère Suisse d’Alpage, Beaufort Chalet d’Alpage, Comté jeune 12 mois, Appenzeller surchoix..

We recommend to use a clay pot instead of a metal one.

Portion of about 250 gr (1 pers.) Best before: 1 week after the delivery

Moelleux des Alpes with Wild Garlic – 125g

$85

Moelleux des Alpes is sourced from a small production and includes ingeniously wild garlic.  Similar to Reblochon with creamy raw milk, it has a specific taste but let the truffle balancing the whole thing thanks to the aging at maison Bouchet.

Price is per hald cheese, about 125g

Best before: 1 week after the delivery

Tomato and Olives Pink Tomme du Berry

$52 by 100g

A delicious pink cheese (natural colorant) which is mixed with tomatoes and olives. Perfect as a starter.

best before : 7 days  after the delivery

Farm Goat Tomme – 200g

$109 by 100g /min 200g

Discover thisfarm goat cheese tomme aged, made from raw milk, made in the Aspe Valley. Its texture is firm but delicate and creame in mouth, with a nice goat taste.

best before : 7 days  after the delivery

Creamy Tomme du Piton – 200g

$89

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!

Very small production from the Lorette Farm on the Beauregard plateau, this farm tomme is almost similar to Saint Nectaire. Aged by the Bouchet cheesemaker, it is soft, and it is a pleasure for every day.

Price is per 150g

Best before: 1 week after the delivery

Frontine – 200g

$85

Frontine is a hard cheese made from cow milk. It made in the alps at more than 2300m of altutitude on the between La Plagne and Champagny en Vanoise. The recipe is very old and tradition and has been modernised.

Price is per portion of 200g

Gouda with Basil – 200g

$100

Ruscello Life cheese is an elaborate cheese like Gouda with a blend of pasteurized cow and goat milks. The Ruscello takes the form of a small circular grinding wheel with a convex side of 25 to 37 centimeters in diameter and eight to 11 centimeters thick. It weighs between 4 and 11 kilograms. The ripening lasts more than six weeks. Ruscello Life is a character cheese with a fresh taste with a spicy accent. It is supplemented with green pesto and red pesto with a touch of green paprika. In addition to its great flavor, this cheese is a feast for the eyes because of its red, green and deep white colored paste. It is ideal for gourmet and original aperitifs.

Origin: Netherland

Slice of 200g

Best before: 1 week after the delivery

Petit Livarot – piece of 180g

$106

Petit Livarot cheese is a washed rind cow’s milk cheese that’s been produced in the town of Livarot in Normandy, France, since the 16th century, and was awarded AOC status in 1975 – which means that to be called Livarot, it must be produced in a certain region, under certain protected and certified methods. Pungent and bold, with a classic orange rind and paste, thanks to washes with annatto, Livarot has a strong (stinky, if you will) aroma, but the cheese itself is mildly flavored, rich and savory, with a nutty and earthy taste. Creamy and smooth, this soft cow’s milk cheese from Normandy becomes runnier and gooey as it ages. Nicknamed “the colonel” due to the “stripes” or raffia that are wrapped around it, Petit Livarot cheese is great as part of a cheese platter, but also great on it’s own paired with fruit and nuts.

Piece of 250g

Best before: 1 week after the delivery

Smoked Artisanale Raclette Fermiere – 1KG

$430 $359

Portion of 1Kg not sliced

Best before: 15 days  after the delivery

 

Best before: 1 week after the delivery

Raclette Fermiere from Savoie – 1kg

$430 $359

Portion of 1Kg not sliced

Best before: 15 days  after the delivery

Burrata with chives – 100g

$89

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

 

Comté 12 months DOP Special Offer – 1.2kg

$282 per kg

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.

 

Origin: France, Jura Massif Milk : Raw Texture : dense, firm, grainy, open, smooth and supple, natural rind Fat (%) : between 29% and 37%  Pairing : Dry white wine Seasonality : September to January Animal : Cow Intensity : Medium Appearance : Firm Pregnant women: Ok PDO/AOP : Yes

Vacuum pack Eat by 18/04/23

 

Comté 18 months DOP Special Offer – 1.2kg

$299 per kg

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.

 

Origin: France, Jura Massif Milk : Raw Texture : dense, firm, grainy, open, smooth and supple, natural rind Fat (%) : between 29% and 37%  Pairing : Dry white wine Seasonality : September to January Animal : Cow Intensity : Medium Appearance : Firm Pregnant women: Ok PDO/AOP : Yes

Vacuum pack Eat by 18/04/23

 

Munster fermier With Cumin

$99

Delicious raw milk farmhousec heese, it offers a soft texture with delicate flavors and a golden/orangee ring. The Munster has a strong odour and a delicious fruity taste.

Prix par demi (300gr environ)

 

Hald piece of about 300g

Best before: 1 week after the delivery

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