Description
Origin: France, Aquitaine
Milk : Raw
Texture : pressed uncooked
Fat (%) : 29
Pairing : Dry white wine
Seasonality : June-November
Animal : Sheep
Intensity : Soft
Appearance : Soft
AOP: Yes
Pregnant women: No
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Ossau Iraty Fermier – 200g
$116
Ossau-Iraty is probably the least known of the A.O.C cheese family. The Ossau-Iraty unites two regions of France in the Western Pyrénées: Ossau in the valley of the Bearn, and Iraty in the beech forests of the Pays Basque. The Ossau-Iraty is full of a delicious, nutty, robust taste if his produced during the period from June to September when the herds move up to the high mountain meadows. Covered by a thick orange to grey rind, the pate is white, supple and ceamy. It becomes more firm as the maturing period is longer. An artisan pate may have small holes and should not stick to the palate.
Portion of 200g
Best Before: 5 days after the delivery
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Artisanal Roquefort Vernieres Black Label – 150g
$81For more than 10 centuries, the Roquefort is produced near by the village of Roquefort-sur-Soulzon (Aveyron). After the Comte, it is one of the most popular cheese in France.
Portion of 150g
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
Valencay – 220g
$129Valençay 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.
Piece of 220g
Best before: 1 week after the delivery
Cheese Platters
$399Order an cheese assortment with dried fruits, black cherry jam and pate de fruits. This mix comes with stickers to know the type of cheese.
80 to 120g per person, minimum 4 to 6 people
Eat by date: 4 days after the delivery