Description
Orign : France, Centre
Milk: Raw
Texture : Soft with bloomy rind
Fat (%) : 22
Wine : Dry White Wine
Seasonality : April to September
Animal : Goat
Intensity : Médium
PDO/AOP : Yes
Appearance : Soft
Pregnant women: No
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Sainte-Maure de Touraine – 250g
$150
A soft pate goat cheese, medium intensity and 2 weeks maturation.
Piece of 250g AOP certification (protected designation of origin)
Eat by date: 10 days after the delivery
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Comté “Extra Reserve” Marcel Petite 30 months DOP- 250g
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Slice of 250g
Best before: 10 days after the delivery
Burrata with Summer Truffle – 100g
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Valencay – 220g
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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
Normandy Camembert Pere Eugene – Piece of 250g
$94Although 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