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Rosette à L’ancienne – 100g
$53
Rosette is a cured saucisson ( French pork sausage) made from leg of pork, with the skin covered with black pepper.
Portion of 100g sliced
Origin : France
Animal : pork
Eat by date: 7 days after the delivery
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$145Comté 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
Burrata with Summer Truffle – 125g
$125Piece of 100g
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Eat by date: 4 days after the delivery
Valencay – 220g
$100Valençay 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
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Comté “jeune” 12 months DOP – 250g
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Slice of 250g
Best before: 10 days after the delivery