Description
Origin : France, Occitanie
Milk : Raw
Texture : Soft with bloomy rind
Fat : (%) : 22
Wine:Dry whitel wine
Seasonality : Mai-October
Animal : Goat
Intensity : Strong
Appearance : Soft
Pregnant woman: No
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Le Gramat – 165g
$125
Le Gramat is a cheese from the eponyme region. This great goat cheese is great into a salad, on a cheese platter.
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Comté “jeune” 12 months DOP – 250g
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
Valencay – 220g
$100Valençay 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
