Description
Origin : Suisse
Milk : Raw
Texture : pressed cooked
Fat : (%) : 31%
Wine: Light red wine
Seasonality : May-October
Animal : Cow
Intensity : soft
IGP : Yes
Appearance : Soft
Pregnant woman: Yes
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Aged Swiss Emmental – 200g
$130
75kg, 75cm of diameter, 1000 liters of milk to make 1 cheese: Emmental is the biggest Swiss Cheese. This one is aged for more than 12 months.
Portion of 250g
Best before: 1 week after the delivery
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$129Valençay 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
Comté fruity” 18 months DOP – 250g
$145Comté 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
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Origin: France; Normandy
Piece of 250g
Best before: 1 week after the delivery