Description
Origin : Netherland
Milk : Raw
Texture : Hard uncooked cheese
Fat : (%) : 28
Wine: Full-bodied red wine
Seasonality : year long
Animal : Cow and Goat
Intensity : Medium
Appearance : supple and creamy
Pregnant woman: Yes
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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
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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
Sainte-Maure de Touraine – 250g
$150A 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
Valencay – 220g
$145Valençay 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
Traditional saucisson – 375g
$243Original and practical, its small hessian bag will preserve its old-fashioned, natural taste well into the future!
Piece of 375g (+/- 15%).
Origin : France, Rhone Alpes
Animal : pork
Eat by date: 7 days after the delivery
