Description
Origin : France, Ile de France
Milk : Raw
Texture : Soft with bloomy rind
Fat : (%) : 25
Wine: Red Wine
Seasonality : April-September
Animal : Cow
Intensity : Soft
Appearance : Soft
Pregnant woman: No
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Coulommiers – Piece of 200g
$81
Coulommiers is a soft-ripened, bloomy-rinded cheese made from cow’s milk. Its size is intermediary, between that of Camembert and that of Brie. Originally from the Seine-et-Marne, the cheese is named after the town where it used to be produced.
This is a very old cheese recipe that was developed to solve the transportation problem caused by the fragility of certain large “Bries”. It is therefore smaller and thicker than Brie de Meaux, for example. It can be described as having “mild and lactic” flavors that may resemble onion or mushroom.
Origin: France, Ile de France
Piece of 200g
Best before: 1 week after the delivery
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Piece of 375g (+/- 15%).
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Brie with Summer Truffle – 200g
$199This exceptional product is made of Nangis Brie, which is less strong and is able be in perfect synergy with the truffle. The cheese is cut into two then coated with a summer black truffle preparation (2.5/), mascarpone cheese and the creamy part of the brie, then closed again.
Slice of 100g
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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