Description
Origin : France, Franche-Comté – Rhône-Alpes
Milk : Raw
Texture : bloomy rind
Fat : (%) : 30%
Wine: Dry white wine
Seasonality :November-February
Animal : Goat
Intensity : medium
AOP : Yes
Appearance : Firm
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Pouligny-Saint-Pierre – 250g
$140
Traditional, creamery, unpasteurised, natural-rind cheese made from goat’s milk. It has a shape of pyramid with soft, wrinkled, ivory-coloured, natural rind. When this dries out, the wrinkles deepen and gray, white and blue moulds gather. It is named after the eponymous village. The rind is soft and ivory-coloured when the cheese is young. As it ages and dries, the rind becomes reddish-orange, providing a magnificent contrast to the firm, pure white, slightly grainy interior. Tasting reveals a complexity of flavours, including herbaceous plants and white wine and a texture that is both creamy and nutty.
Price is per piece of about 250g
Best before: 1 week after the delivery
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$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.
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Mont D’or Marcel Petite – From 400g
$185Mont 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.
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Best before: 7 days after the delivery
Traditional saucisson – 375g
$243Original and practical, its small hessian bag will preserve its old-fashioned, natural taste well into the future!
Piece of 375g (+/- 15%).
Origin : France, Rhone Alpes
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Eat by date: 7 days after the delivery
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.
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Eat by date: 4 days after the delivery