Products
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Organic Chia Seeds - 400g
$109$50 -
Nepal Timut Pepper - 50g
$92$77 -
Bigorre Black Pork 36 months Flakes - 50g $107
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Fondue Savoyarde - 250g $135
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Red Mullet $225
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GIMBER Pack | 0% Alcohol Organic Ginger Concentrate $429
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Gouda with Basil - 200g $100
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Saint-Félicien La mère Richard - 180g $104
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Maroilles Fermier - half piece 360g $125
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Organic Onions, Shallots Garlic Mix $175
RelatedProducts
Bleu des Causses – 200g
$67Bleu des Causses is a French blue cheese made from milk of Montbeliarde and Aubrac breeds of cow. A close cousin to Roquefort, it is produced in the Languedoc region of southern France and was granted AOC name protection in 1979. Traditionally, the cheese was made from a mixture of sheep’s milk mixed either with cow’s or goat’s milk. But according to French cheese laws, the cheese came to be made exclusively from cow’s milk. Bleu des Causses has a high-fat content of 45% and is matured for at least seventy days. However, the cheese can also be matured for up to six months in Gorges du Tarn’s natural limestone caves to develop a full and fine flavour. The cheese is similar to Blue d’Auvergne in many ways, despite Bleu des Causses having a noticeably firmer, creamier texture and spicy flavours. Bleu des Causses produced in winter and summer slightly differ in texture and flavour. Cheeses made in winter are light in colour than their summer equals. The winter produce also tends to be slightly drier. A taste of the Bleu des Causses will proffer a blend of rich milkiness amidst the peppery and spicy notes of the blue mould. The summer produce brings out their unique grassy and clover flavours.
Portion of 150g
Best before: 1 week after the delivery
Corsican Coppa – 100g
$99The protected designation of origin “Coppa de Corse is characterized by an range of aroma rich and complex, a soft flavor with a light taste of hazelnut, a soft texture and and incredible smoothness.
Origin : France, Corsica
Animal : Nustrale black Pork born and raised in Corsica and fed with chestnut
Portion of 100g sliced
Eat by date: 4 days 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
Organic Cheddar with Truffle – 200g
$169
Portion of about 200g
Eat by date: 10 days after the delivery
Raclette Fermiere from Savoie – 200g
$86Portion of 200g not sliced Eat by date: 7 days after the delivery