$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
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
Original and practical, its small hessian bag will preserve its old-fashioned, natural taste well into the future!
Origin : France, Rhone Alpes
Animal : pork
Eat by date: 7 days after the delivery
Portion of about 200g
Eat by date: 10 days after the delivery
Although much imitated everywhere, production of Camembert originated in Normandy, France, invented in 1791 by Marie Harel. The name “Camembert de Normandie” is protected under AOC rules that were grantd in 1983, meaning that cheeses bearing this name have to be made according to specific guidelines.
Origin: France; Normandy
Piece of 250g
Best before: 1 week after the delivery
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