$119
Laguiole, also called Tome de Laguiole is a French unpasteurised, hard cheese of cylindrical shape made from cow’s milk. It derives its name from the village of Laguiole on the plateau of Aubrac, situated in the region of Aveyron in the southern part of France. Laguiole was first made at a monastery in the mountains of Aubrac, situated in Massif Central. But production reached its peak at the beginning of 20th century, when the monks transferred the recipe to the ‘buronniers’. It has been protected by the AOC seal since 1961. Affinage takes at least four months and the temperature of affinage and conservation must be below 140C.
Laguiole has a thick, greyish-orange and natural rind beneath which lies a straw-coloured supple and firm pate. The rich and creamy texture of the pate right away melts away in the mouth unveiling a sharp and yet slightly sour flavour. An aromatic cheese, Laguiole is great as a table cheese and one of the principal ingredients in Aligot – a traditional mashed potato French dish.
Slice of 250g
Best before: 10 days after the delivery
Origin: France, Midi-Pyrénées – Languedoc-Roussillon – Auvergne
Milk : Raw
Texture pressed non cooked
Fat (%) : 30
Pairing : Red wine
Seasonality : September to March
Animal : Cow
Intensity : Medium
Appearance : Firm
Pregnant women: No
PDO/AOP : 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
Txirula means box tree small flute. This cured Sausage is made with Ibaïama pork lifted with Espelette Pepper. Delicious as a stater and un incomparable taste.
Origin : France, Basque Country
Animal : pork
Eat by date: 7 days after the delivery
Mont d’Or has been called the holy grail of French raw milk cheeses. This cheese typical of Haut Doubs can be easily recognized in its spruce wood container. It is held in place by a spruce bark strap. Mont d’Or is a soft-ripened cheese made of raw cow’s milk. A spoon is used to serve this cheese because it has a very creamy texture.This cheese has the distinctive feature of being very seasonal. It is produced from August 15th to March 15th and can be sold from September 10th to May 10th. This production calendar originated with the limitations of the climate. The Montbéliarde breed of cattle produces a significant amount of milk during the warm season, but not as much in the winter. In the winter when the cows consume hay, they do not produce enough milk for the manufacture of such large cheeses as Comté. Also, in the past, snowy roads meant that gathering milk was almost impossible. The farmers of the region therefore learned to work on a smaller scale during the winter. They made the most of the cold period to create a new, unique soft-ripened cheese, Mont d’Or. This one is very rare and sourced from one of the best cheesemonger, Marcel petite, which sells to a limited number of partners.
Whole piece or slice
Best before: 7 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
This 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
Eat by date: 4 days after the delivery
Order by MONDAY 6pm for a delivery FRIDAY .
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