Description
Origin: France, Basse Normandy
Milk : Raw
Texture : Soft with bloomy rind
Fat (%) : 25
Pairing : Dry Red wine
Seasonality : May September
Animal : Cow
Intensity :Strong
Appearance : Soft
Pregnant women: no
PDO/AOP : Yes
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Petit Livarot – piece of 180g
$106
Petit Livarot cheese is a washed rind cow’s milk cheese that’s been produced in the town of Livarot in Normandy, France, since the 16th century, and was awarded AOC status in 1975 – which means that to be called Livarot, it must be produced in a certain region, under certain protected and certified methods. Pungent and bold, with a classic orange rind and paste, thanks to washes with annatto, Livarot has a strong (stinky, if you will) aroma, but the cheese itself is mildly flavored, rich and savory, with a nutty and earthy taste. Creamy and smooth, this soft cow’s milk cheese from Normandy becomes runnier and gooey as it ages. Nicknamed “the colonel” due to the “stripes” or raffia that are wrapped around it, Petit Livarot cheese is great as part of a cheese platter, but also great on it’s own paired with fruit and nuts.
Piece of 250g
Best before: 1 week after the delivery
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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
Tavaillon – 375g
$81Piece of 375gr (+/- 15%)
Origin : France, Rhone Alpes
Animal : pork
Eat by date: 5 days after the delivery