$101
The French “Gruyère” is a milk-based cheese made in Savoie and Franche Comté. It bears a cooked, pressed texture, of which the round piece has an average weight of 88 lbs.
Portion of 250g
Best Before: 7 days after the delivery
Origin : France, Franche-Comté – Rhône-Alpes
Milk : Raw
Texture : pressed cooked
Fat : (%) : 30%
Wine: Dry white wine
Seasonality :November-February
Animal : Cow
Intensity : medium
IGP : Yes
Appearance : Firm
Pregnant woman: Yes
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
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
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