$21
Pelardon is a traditional, unpasteurised, fresh table cheese made from goat’s milk. The thin, wrinkled, natural rind has white and pale blue moulds. Softer and more mousse-like than most goat’s milk cheeses when young, the flavour of Pelardon suggests sour cream with walnut oil, balanced by a gentle, salty finish. When aged, the rind has a different goaty aroma and an intense Brazil-nut sweetness. The texture is drier, but the cheese is still very creamy. It is made in several areas in the Languedoc region.
Piece of 60g
Best before: 1 week after the delivery
Origin : France, Languedoc-Roussillon
Farmhouse cheese: Yes
Milk: Raw
Texture : Soft with bloomy rind
Fat (%) : 28
Pairing: Dry White wine
Seasonality : May-September
Animal : Goat
Intensity : medium
Intensity: medium
PDO/AOP : Yes
Appearance : Creamy
Portion of 1Kg not sliced
Best before: 15 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
Original and practical, its small hessian bag will preserve its old-fashioned, natural taste well into the future!
Origin : France, Rhone Alpes
Animal : pork
Eat by date: 7 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. This Millesime version is aged for 36 months !
Slice of 250g
Best before: 10 days after the delivery
Gorgonzola is a soft, creamy Italian blue cheese that is a member of the Stracchino family of cheeses. Gorgonzola originated in the town of the same name near Milan, Italy in the 8th century. Prior to being called Gorgonzola, the cheese was generically called “green stracchino”. By 1970, a Consortium for the protection of Gorgonzola cheese was created in order to protect and oversee the production of Gorgonzola. In 1996, Gorgonzola was granted PDO (Designation of Protected Origin) status, which governs how and where Gorgonzola is produced in either the Piedmont or Lombardy regions of Italy.
Portion of 300g
Best before: 1 week after the delivery
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