Description
Origin: France, Midi Pyrénées
Milk : Raw
Animal : Sheep
Intensity : medium
Appearance : soft
AOP: No
Pregnant women: No
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Le Perail des Cabasses – 150g
$84 by 100g /min 200g
Perail was first created using leftover milk from the Roquefort making process. It is now made by the Dombre family at Les Cabasses in the Midi Pyrénées region of Southern France with the milk from their free range ewes. The sheep’s grazing land is covered in flowers, mixed grasses and herbs and all these flavours translate into the final cheese.
Perail is a buttery and velvety textured cheese with a pronounced earthy, sweet flavour and hint of straw – from the mats that the cheeses are aged on. Perail ripens beautifully and has a fantastic melting, gooey pâté and strong flavour when fully ripe.
Best Before: 7 days after the delivery
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Bleu d’Auvergne Fermier – 200g
$76Since the XIX century, the Bleu d’Auvergne cheese is produced in the Volcanic Auvergne region of south-central France. It is sometimes attributed as cow’s milk version of Roquefort, although it is much creamier and buttery. It was awarded AOC status in 1975.
Portion of 150g
Eat by date: 7 days after the delivery
Raclette Fermiere from Savoie – 200g
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Burrata with Summer Truffle – 100g
$99Piece of 100g
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Eat by date: 4 days after the delivery
Mont D’or Marcel Petite – From 400g
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Whole piece or slice
Best before: 7 days after the delivery
Comté “jeune” 12 months DOP – 250g
$115Comté 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