$106
Cantal is the oldest cheese from Auvergne. Pliny the Elder even mentioned it in his writings! “Cantal” or “Fourme de Cantal” enjoys a registered designation of origin (AOC) since 1956 and a protected designation of origin (AOP) 1996.
This large, dry-rind cheese is exclusively made with whole cow’s milk. Its paste is uncooked and has the specificity of being pressed twice. The curds are crushed between the two pressings and salted in the mass, giving this cheese a grainy, crumbly texture.The maturation of Cantal requires at least thirty days for a “Cantal jeune” and can be continued for over eight months for a “Cantal vieux”. For intermediary maturation periods, the Cantal is referred to as “entre-deux” (with a minimum of ninety day’s maturation).The rind of Cantal bears a rectangular label, of a green color for the Cantal made with raw milk and of a brown color for the Cantal made with pasteurized milk.
Slice of 150g
Best before: 1 week after the delivery
Origin: France, Rhône-Alpes
Milk : Raw
Texture : dense, firm, grainy, open, smooth and supple, natural rind
Fat (%) : 30
Pairing : Dry red wine
Seasonality : October-April
Animal : Cow
Intensity : Soft
Appearance : Soft
Pregnant women: No
PDO/AOP : Yes
A 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
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
Bleu des Causses is a French blue cheese made from milk of Montbeliarde and Aubrac breeds of cow. A close cousin to Roquefort, it is produced in the Languedoc region of southern France and was granted AOC name protection in 1979. Traditionally, the cheese was made from a mixture of sheep’s milk mixed either with cow’s or goat’s milk. But according to French cheese laws, the cheese came to be made exclusively from cow’s milk. Bleu des Causses has a high-fat content of 45% and is matured for at least seventy days. However, the cheese can also be matured for up to six months in Gorges du Tarn’s natural limestone caves to develop a full and fine flavour. The cheese is similar to Blue d’Auvergne in many ways, despite Bleu des Causses having a noticeably firmer, creamier texture and spicy flavours. Bleu des Causses produced in winter and summer slightly differ in texture and flavour. Cheeses made in winter are light in colour than their summer equals. The winter produce also tends to be slightly drier. A taste of the Bleu des Causses will proffer a blend of rich milkiness amidst the peppery and spicy notes of the blue mould. The summer produce brings out their unique grassy and clover flavours.
Portion of 150g
Best before: 1 week 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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