$27
Rocamadour is a small cheese made with whole raw goat’s milk. It belongs to the illustrious cabécou family of cheeses. A 15th-century monograph cites Rocamadour as a measure of value applied to sharecropping and taxes.
Small, flat round cheese covered by a wrinkly, streaked, slightly velvety skin of a white or creamy ivory color. It generally has a very creamy paste with a very fine, white, chalky center.
Sold by 2 pieces of 35g
Best before: 1 week after the delivery
Origin : France, Midi-Pyrénées
Farmhouse cheese: Yes
Milk: Raw
Texture : Soft with bloomy rind
Fat (%) : 45
Pairing: Dry White wine
Seasonality : April to December
Animal : Goat
Intensity : medium
Intensity: medium
PDO/AOP : Yes
Appearance : Creamy
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
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
Portion of about 200g
Eat by date: 10 days after the delivery
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