White rind soft cheese

Transcription

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Mega Selection has been cheese and French gourmet
specialist since its creation in 2003 whose vision is to introduce
new experience of authentic French cheese to local people.
We offer a wide range of products made according to traditional
recipes using selected high quality ingredients. As such,
we handle only the most exquisite cheese specialties from
all region of France.
campaigns
Along with a continual presence in leading supermarkets
and hypermarkets such as Tesco Lotus, Big C Supercenter,
Villa Market, Foodland and Rimping Superstore for instance,
Mega Selection won a great success in developing its
foodservice market through a varied product offering,
customized services for different customers and reliable delivery.
Mega Selection satisfies each and every expectation
CONTENT
Mega Selection Catalogue Outline
Why choose Mega Selection?
Premium service
• Easy ordering options for a wide range of cheeses and
delicatessen
• All products reflect tradition with the utmost in quality.
• Capable of finding tailored solutions to any of your
technical, marketing and logistics enquiries
• Reliable, complete and on-time deliveries
Security you can trust
Choose a photo from “Cooperation” folder
• Certified and reliable major suppliers
• Essential health requirements for all products
with sanitation guarantees
• State of the art computer system which ensures order
control and any operations
• All our cheeses are certified by Food and Drug
Administration of Thailand (FDA)
Unique savoir-faire
• Guidance in adapting each product to your marketing needs
• A variety of products to exclusively suit and enhance
your markets
• Intensive training French cheese course provided
by cheesemasters
• Sponsorship for your promotion or marketing
• Preface
• Introduction to company
• Commitment to customers
• Introduction to products
• Brief history of French cheese
• Suppliers : logos
• Product summary (divided in 8 families of cheese)
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Cheese
• White rind soft cheese
• Washed rind soft cheese
• Goat cheese
• Blue cheese
• Semi-hard cheese
• Hard cheese
• Fromage Frais (fresh cheese)
• Processed cheeses
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Crème Fraîche and Butter
• Crème Fraîche
• Butter
Foie gras
• Frozen raw foie gras
• Semi preserved whole foie gras
• Foie gras block
• Rillettes and Terrine
• French cold cuts
• Ready Meal
• Fruit jam for accompanying cheese and foie gras
• Pain d’Epices
• Cheese Tools
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IN THE BEGINNING
Cheese dates back to before recorded history, perhaps as
far back as 6,000 B.C. We know that cheese was part of the
Sumerian diet, 4000 years before the birth of Christ, made from
both cows’ and goats’ milk and stored in tall jars. Egyptian
tomb murals circa 2000 B.C. show butter and cheese being
made, and other murals which show milk stored in skin bags
suspended from poles demonstrate a knowledge of dairy
husbandry. An enormous variety of cheeses are made,
in virtually most countries in Europe.
CHEESE TODAY
France is one of leading producers of cheese in Europe, making
over 1,400,000 tons a year. Modern technology is used extensively
in production, guaranteeing the highest standard of hygiene and
quality yet traditional procedures strictly remain. Right from the
point of production – the animals themselves – strict quality control
is in operation, which continues through the milking and milk collection right up until the final production process.
The French cheeses we eat today are made by methods which
combine the very best of modern technology together with the
experience of hundreds of years of cheese-making.
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NORMANDIE
Butter and crème d’Isigny
Camembert de Normandie
Livarot
Pont l’Eveque Neufchatel
/Coeur de neufchatel
CENTRE/VAL DE LOIRE
Crottin de Chavignol
Pouligny Saint Pierre
Valençay
Sainte Maure de Touraine
Selles sur Cher
cheeses in every region of France
(former AOC)
EU agricultural product quality policy
Geographical indications and traditional specialties
EU schemes known as AOP
(protected designation of origin) and IGP
(protected geographical indication) promote
and protect names of quality agricultural products
and foodstuffs.
AOP - covers agricultural products and foodstuffs
which guarantees to the consumer that the following
stringent have been adhere to:
BasseNormandie
Nord
Calai
Pica
HauteNormandre
PAR
IIe-de-F
Bretagne
• Geographical are of production
• Specific production and ripening processes
• Traditional qualities and characteristics of the cheese
• Highly regulated quality control methods
Credit: http://ec.europa.eu/agriculture/quality/schemes/index_en.htm
POITOU - CHARENTES
Chabichou du Poitou
Butter Charentes - Poitou
Pays-de-laLoire
PoitouCharentes
Centre
FRAN
Limousin
A
POITOU - CHARENTES
Bleu d’Auvergne
Cantal
Fourme d’Ambert
Sainte Nectaire
Salers
Aquitaine
Midi-Pyrenees
AQUITAINE/MIDI PYRÉNÉES
Bleu des Causses
Laguiole
Ossau Iraty
Rocamadour
Roquefort
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FRANCHE-COMTÉ/ALSACE-LORRAINE
Bleu de Gex Haut Jura
Comté
Mont d’or/Vacherin mont d’or
Morbier
Munster/Munster Géromé
d-Pas-deis
ardie
ChampagneArdenne
RIS
France
Bourgogne
NCE
Lorraine
Alsace
SAVOIE
Chaource
Epoisses
Langres
Mâconnais
Charolais
FrancheComte
SAVOIE
Rhone-Alpes
Tomme des Bauges
Abondance
Beaufort
Chevrotin des Aravis
Reblochon de Savoie
Auvergne
RHÔNE ALPES
LanguedocRoussillon
Bleu du Vercors-Sassenage
Fourme de Montbrison
Picodon
Rigotte de Condrieu
Provence-AlpesCote d’Azur
MÉDITERRANÉE/CORSE
Banon
Brocciu
Pélardon des Cévennes
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Appropriate Instruments Six types
of cheese in cutting process
First of all, a fundamental rule: every portion of cheese should
contain some of the rind. They will avoid the other tasters from
being left out, and also because the taste of the cheese is never
always uniform: it gets stronger the closer it is to the rind due
to the molding process on the surface. Discovering the subtleties
is part of the pleasure in tasting. This is why you should take
great care in always sharing out the rind with cheese portions.
The cheese knife, easily
recognizable for its two sharp points at the
end of a slightly bent blade.
>>
>>
The grater and special knifes will cut cheeses
with hard dough into thin slices and very small pieces
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>>
>>
Special instrument used to cut hard cheeses,
such as raclettes cheese into thin slices, 8 portions cutter
for camembert, 2 hands knife for large cheese,
parmesan knife, etc.
The wire butter knife is used to carefully
cut cheeses with a fragile texture
(Roquefort, fresh goat cheese log,…)
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To ensure that we supply the most consistent, high quality
products, we carefully handle with only dairy expertise who
use the excellent qualified milk in each region in France
and treat them with the greatest care, choosing the best
lactic starters, optimizing the maturation time yet using
traditional methods. Our cheeses as a result ripened
in richaromas and have distinctive colors and flavors,
thanks to the prodigious care taken by our
Master Cheesemakers.
We are the sole exclusive
representative of the
following global brands:
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10
White rind soft cheese
CAMEMBERT
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Born centuries ago in Normandy, one of France’s most fertile
regions, authentic Camembert is still exclusively produced here.
A similar cheese to brie, it is formed into smaller wheels
and may have slightly more robust flavor than its larger cousin.
Product Code
Name Unit Weight
Product Regularit
Area Of Origin
Milk Type
: T8828
: Camembert Prairie Normande
: 250 g
: regular
: Normandie
: Pasteurized cow’s milk
Product Code
Name
Unit Weight
Product Regularit
Area Of Origin
Milk Type : B300101
: Camembert Cœur de Lion
: 250 g
: regular
: Normandie
Product Code
Name
Unit Weight
Product Regularit
Area Of Origin
Milk Type : B449501
: Petit Camembert Le Rustique
: 150 g
: by order
: Normandie
Product Code
Name
Unit Weight
Product Regularit
Area Of Origin
Milk Type : I3249
: Camembert Pyro au lait cru moule a la louche
: 250 g
: by order
: Normandie
: Raw cow’s milk
Try with: Fruity red wine like Pinot Noir or Beaujolais (Gamay)
For white wine, try Sauvignon Blanc or rich oaky Califirnia
Chardonnay
Product Code
Name
Unit Weight
Product Regularit
Area Of Origin
Milk Type Product Code
Name
Unit Weight
Product Regularit
Area Of Origin
Milk Type
Product Code
Name Unit Weight
Product Regularit
Area Of Origin
Milk Type : E47680012
: Petit Camembert Merci Chef 125 g
: 125 g
: regular
: Pays de la Loire
: E47700012
: Camembert Merci Chef 240 g
: 240 g
: regular
: Pays de la Loire
: 47690012
: Camembert Merci Chef x 8 mini portions
: 240 g
: by order
: Pays de la Loire
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Product Code
Name
Unit Weight
Product Regularit
Area Of Origin
Milk Type : I30330112
: Camembert Isigny Ste mère red label
: 250 g
: regular
: Normandie
: Micro filtered cow’s milk
Product Code
Name Unit Weight
Product Regularit
Area Of Origin
Milk Type
: I32800112
: Camembert organic Isigny Ste Mere
: 250 g
: by order
: Normandie
Product Code
Name
Unit Weight
Product Regularit
Area Of Origin
: I32600406
: Camembert ripened with calvados Isigny
Ste mère
: 250 g
: by order
: Normandie
Product Code
Name
Unit Weight
Product Regularit
Area Of Origin
Milk Type
:
: Baked Camembert Isigny Ste Mere
: 250 g
: by order
: Normandie
Product Code
Name
Unit Weight
Product Regularit
Area Of Origin
Milk Type
:
: Petit camembert with Bay Rose
Isigny Ste Mer
: 150 g
: by order
: Normandie
Product Code
Name
Unit Weight
Product Regularit
Area Of Origin
Milk Type
: I3254550031473
: Petit camembert with black truffles
Isigny Ste Mere
: 150 g
: by order
: Normandie
Product Code
Name
Unit Weight
Product Regularit
Area Of Origin
Milk Type
: I3254550031503
: Petit camembert with olives
Isigny Ste Mere
: 150 g
: by order
: Normandie
Product Code
Name
Unit Weight
Product Regularit
Area Of Origin
Milk Type
:
: Petit camembert with tomatoes & herbs
Isigny Ste Mere
: 150 g
: by order
: Normandie
12
Brie
This is the most prized and celebrated of all French cheeses.
Brie is believed to have been created prior to the 8th century.
Made from pasteurized cow’s milk, it is one of the beloved
cheeses of Charlemagne, the greatest king of France in the
middle age.
Try with: Light Chenin Blanc or Pinot Gris or better
with Champagne!
Product Code
Name
Unit Weight
Product Regularit
Area Of Origin
Milk Type
Product Code
Name
Unit Weight
Product Regularit
Area Of Origin
Milk Type
Product Code
Name
Unit Weight
Product Regularit
Area Of Origin
Milk Type
: B303201
: Brie Bongrain 3 kg
: 3 kg
: regular
: Normandie
: I36070101
: Brie Isigny Ste Mere 3 kg
: 3 kg
: regular
: Normandie
: I36120102
: Brie Isigny Ste Mere 1 kg
: 1 kg
: regular
: Normandie
Product Code
Name
Unit Weight
Product Regularit
Area Of Origin
Milk Type
: T5800
: Brie de Meaux AOP
: 3 kg
: by order
: Ile de France
: Raw cow’s milk
Product Code
Name
Unit Weight
Product Regularit
Area Of Origin
Milk Type
: T6862
: Brie de Melun AOP Rouzaire
: 1.7 kg
: by order
: Ile de France
: Raw cow’s milk
Product Code
Name
Unit Weight
Product Regularit
Area Of Origin
Milk Type
: T6849
: Brie with truffles Rouzaire
: 1.4 kg
: regular
: Ile de France
Product Code
Name
Unit Weight
Product Regularit
Area Of Origin
Milk Type : C6935
: Brie Cantorel
: 3 kg
: by order
: Auvergne
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Product Code
Name
Unit Weight
Product Regularit
Area Of Origin
Milk Type : B447510
: Brie portion Le Rustique
: 200 g
: by order
: Normandie
Product Code
Name Unit Weight
Product Regularit
Area Of Origin
Milk Type
: B300401
: Brie portion Coeur de Lion
: 200 g
: by order
: Normandie
Coulommiers
It is said that Coulommiers is the ancestor of all brie cheeses but
has an extra-rich and creamier body. It has nuttier flavor with a
thicker crust and must be eaten at its proper ripeness. Made from
raw cow’s milk and 8 weeks of maturation are needed. If it is made
with rich pasteurized milk, 4 weeks are enough.
Try with: Good red wine from Bordeaux, Cotes du Rhone
or Languedoc. Alternatively a Sauvignon Blanc as white wine
Product Code
Name
Unit Weight
Product Regularit
Area Of Origin
Milk Type : B305601
: Coulommiers Coeur de Lion
: 350 g
: by order
: Normandie
Product Code
Name Unit Weight
Product Regularit
Area Of Origin
Milk Type : B442210
: Coulommiers Le Rustique
: 350 g
: by order
: Normandie
Brillat Savarin
A Soft, white crusted cow’s milk cheese which is named
after the 18th century French gourmet and political figure Jean
Anthelme Brillat-Savarin. It is produced all year round, mainly
in Normandy. It is also available as a fresh cheese (non affine)
that resembles rich cream cheese. It is a triple cream Brie that
is luscious, creamy and faintly sour.
Try with: Medjool, Champagne and Pale Ale
but not with any red wines.
Product Code
Name
Unit Weight
Product Regularit
Area Of Origin
Milk Type : E47100021
: Coulommiers Ligeuil
: 320 g
: regular
: Poitou Charentes
Product Code
Name
Unit Weight
Product Regularit
Area Of Origin
Milk Type : T5142
: Brillat savarin Lincet
: 500 g
: by order
: Normandie
14
Caprice des Dieux
This cow’s milk cheese was first produced in 1956, which makes it
very young in the world of cheese. It is a modern,
soft-white, cheese of oval shape with a smooth, velvety, pure penicillin bloomy rind. Simply mild and creamy, this cheese is great for
the less adventurous. Affinage takes two weeks.
Try with: Good red wine from Bordeaux, Cotes du Rhone
or Languedoc.
Alternatively a Sauvignon Blanc as white wine
Product Code
Name
Unit Weight
Product Regularit
Area Of Origin
Milk Type
: B000801
: Caprice des dieux
: 125 g
: by order
: Haute Marne
Saint Marcellin
St Marcellin is a soft, cow’s milk cheese with a runny interior and a strong
flavor. It is generally small in size with a mottled creamy white exterior. The
degree of runniness increases with age. It is similar to Saint Félicien which
is produced in a different part of the Rhône-Alpes region.
Try with: Pinot gris or light sparkling wine like Gavis
Product Code
Name Unit Weight
Product Regularit
Area Of Origin
Milk Type : T2792
: Saint Marcellin AOP
: 90 g
: regular
: Bas Dauphine
: Raw cow’s milk
Saint Félicien
Product Code
Name
Unit Weight
Product Regularit
Area Of Origin
Milk Type
: B000701
: Mini Caprice des dieux
:
: by order
: Haute Marne
This is a raw milk cheeses that comes from the farms in the Rhône-Alpes
area of France. The French call this caille doux. Maturing is a least two
weeks. The taste is creamy and soft and will delight amateurs of
soft cow’s cheeses.
The rind, pâte and flavor of this little cheese are soft, as in the production
method a soft curd is used. The rind has a natural yellow mould.
Try with: Saint Amour (Gamay Noir Grape)
Chaource
Chaource is a cow’s milk cheese originally manufactured in
Champagne-Ardenne region since the Middle Age. The central
pâte, surrounded by white rind, is soft, creamy in color, and slightly
crumble.
Try with: Sancerre or Champagne
Product Code
Name Unit Weight
Product Regularit
Area Of Origin
Name
Unit Weight
Product Regularit
Area Of Origin
Milk Type
: T410
: Chaource AOP Armancon
: 250 g
: regular
: Champagne
: Raw cow’s milk
: T2772
: St Félicien AOP
: 180 g
: regular
: BRhome Alpes
: Raw cow’s milk
15
Saint André
This is a high milk-fat (triple cream) cow’s milk cheese in a powdery white,
bloomy skin of mold. It has a soft buttery texture as extra heavy cream is
added to the cheese during manufacture. It tastes like an intense version of
Brie. Saint André is so fatty that it can make white wine taste sour and metallic.
Boursault Double Crème
Boursault is a unique, soft ripened, double-cream cheese, produced in
the Loire Valley of France. Named in the 1950’s after its inventor Henri
Boursault, it is still one of the most popular triple-creams today, due to its
ultra creamy texture, and rich flavor. Boursault is one of the most versatile
cheeses: it can be used in any recipe calling for Brie or Camembert, and it
is also and excellent dessert cheese; try pairing it with grapes or pears
for a final savoury.
Try with: Light beer
Try with: Light, fruity wines like Vouvray are a prefect choice to enjoy
with Boursault, but sparkling white wines and champagnes are also
excellent with it.
Product Code
Name Unit Weight
Product Regularit
Area Of Origin
Milk Type : B301401
: St André portion
: 200 g
: regular
: Normandies
Product Code
Name Unit Weight
Product Regularit
Area Of Origin
Name Unit Weight
Product Regularit
Area Of Origin
Milk Type : B301501
: St André wheel
: 2 kg
: by order
: Normandies
Neufchatel
: B010501
: Boursault double crème
: 125 g
: regular
: Pays de la Loire
Saint Aubin
Beautifully presented in an open wood box, wrapped in waxy paper and tied
with a plastic straw, Saint Aubin is unlike Camembert which starts off chalky
and ends up runny, this bloomy rind cheese developed by Bongrain, has
a unique texture, always unctuous right at the beginning. Its creamy mild
flavor pleases a whole family!
Neufchâtel is a soft, slightly crumbly, mould-ripened cheese made in the region
of Normandy. One of the oldest cheeses in France, its production is believed
to date back to the 6th Century. It looks somewhat similar to camembert, with
a dry, white, edible rind, but the taste is saltier and sharper. It has aroma and
taste of mushrooms
Try with: Seyval blanc
Product Code
Name Unit Weight
Product Regularit
Area Of Origin
Name Unit Weight
Product Regularit
Area Of Origin
Milk Type : T4603
: Neufchatel AOP Villier Coeur
: 200 g
: regular
: Normandies
: Raw cow’s milk
: B072501
: St Aubin Coeur de Lion
: 200 g
: by order
: Anjou
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Pie d’Angloys
Pié d’Angloys is definitely the ideal choice for the cheeseboard. It
can also be enjoyed simply with crusty French bread to transform
a lunch or a quick snack into a treat. Suitable for everyday cooking, this cheese enhances the flavor of pastas, salads and rich
sauces.
Try with: white Sancerre, Chardonnay or a rich Burgundy
or Pinot Noir
Product Code
Name
Unit Weight
Product Regularit
Area Of Origin
Milk Type
: T3134
: Epoisses Germain AOP
: 250 g
: regular
: Bourgogne
Maroilles
Maroilles is often reported to have first been made in 962 by a
monk in the Abbey of Maroilles. The cheese rapidly became
famous throughout the region and was a favorite of several
French kings. The cheese is made in individual rectangular
blocks with a moist orange-red washed rind and a strong smell.
Product Code
Name
Unit Weight
Product Regularit
Area Of Origin
Milk Type
: B150101
: Pie d’Angloys Coeur de Lion
: 200 g
: by order
: Pays de la Loire
Try with: White wine like Gewurztraminer, Vouvray,
Montlouis, Bonnezeaux, Coteaux du Layon
Product Code
Name
Unit Weight
Product Regularit
Area Of Origin
Milk Type
: B340001
: Maroilles AOP Fauquet
: 200 g
: regular
: Nord Pas de Calais
Pont l’Evêque
Washed rind soft Cheese
Epoisses
Epoisses is a cheese made in the village Epoisses found in the
commune of Côte-d’Or in France. It is a pungent washed-rind
cheese (washed in Marc de Bourgogne, the local pomace brandy)
made from unpasteurized cows’s milk.
Pont l’Evêque is one of the world’s ancient cheeses. Its first creation was date
back to the 13th century in the small farms along the coast of Normandy where
rich salt milk is abundant. It is well known for its delicate bouquet, which is
said to be reminiscent of the Norman countryside. However, it tends to have
a strong, pungent aroma. Formed in square shape with color of pale yellow in
texture and white-orange rind, it is very rich with supple, yet firm consistency.
Try with: Silky, fruity red wine like Burgundy (Pinot Noir),
aromatic Bordeaux of
Pomerol or Saint – Emillion
Try with: White wine from Burgundy or sweet wine such
as Sauternes. Alternatively,
Marc de Bourgogne’s spirit
Product Code
Name
Unit Weight
Product Regularit
Area Of Origin
Milk Type
: I34280108
: Demi Pont l’Evêque AOP Isigny Ste Mère
: 175 g
: regular
: Normandie
17
Chaumes
Product Code
Name
Unit Weight
Product Regularit
Area Of Origin
Milk Type
Product Code
Name
Unit Weight
Product Regularit
Area Of Origin
Milk Type
: I34030106
: Petit Pont l’Evêque AOP Isigny Ste Mère
: 220 g
: regular
: Normandie
: I34340406
: Pont l’Evêque with cider and 5 spices Isigny Ste Mère
: 220 g
: by order
: Normandie
Chaumes has a distinctive golden soft rind that has a bright tangerineorange color. The interior is smooth, supple; a rich mellow cheese. The
nutty, almost meaty taste and aroma are mild. This gourmet cheese is
made of pasteurized milk from high mountain pastures of the Vosges. This
factory-produced gourmet cheese is less pronounced than a Munster or an
Epoisses, but stronger than a Port Salut. Chaumes may be a good starting
point for those who would like to try the very pungent cheeses one day.
Try with: Dry white wines, light to medium bodied like Rose, Sauvignon
Blanc or Sancerre.
Product Code
Name
Unit Weight
Product Regularit
Area Of Origin
Milk Type
: B080801
: Chaumes wheel
: 1.95 kg
: by order
: Perigord
Product Code
Name
Unit Weight
Product Regularit
Area Of Origin
Milk Type
: B080910
: Chaumes portion
: 200 g
: regular
: Perigord
Product Code
Name
Unit Weight
Product Regularit
Area Of Origin
Milk Type
: B83210
: Crème de Chaumes
: 250 g
: by order
: Dordogne
Livarot
Named after a village of Normandy where it is made, Livarot is a very strong
smelling cheese. With its smooth, ripe, slightly spicy flavor, it becomes a true
gourmet item in French tradition.
Try with: For white wine, Pinot Gris d’Alsace or of course, Champagne.
For red, rich California Merlot is highly recommended.
Product Code
Name
Unit Weight
Product Regularit
Area Of Origin
Milk Type
: I34290206
: Livarot AOP Isigny Ste Mère
: 250 g
: regular
: Normandie
18
Le Montagnard des Vosges
Le Montagnard des Vosges is a small cheese from the Vosges. It has a dry,
slightly pungent orange/white rind with a smooth runny interior.
Try with: Dry white wines, full bodied like Chardonay (with oak), Fume
Blanc, Gewurztraminer and Viognier
Product Code
Name
Unit Weight
Product Regularit
Area Of Origin
Milk Type
: B006001
: Le Montagnard des Vosges
: 200 g
: regular
: Vosges
Langres
Langres cheese is made in the high plains of Champagne. Langres
cheese traced back from the 18th century. Langres cheesemakers still
use traditional methods to produce their cheese. During the long ripening
period, the cheese is put in a very humid cellar. Langres cheese is regularly
washed with an orange pigment from the Annatto tree found in America.
Sometimes the cheese is also washed with local Marc de Champagne.
Coming from the same family as Epoisses and Munster, Langres has a
strong smell. The firm pâte melts in the mouth and unfold a complex taste.
Although a bit salty, Langres is milder than Epoisses.
Try with: Full body red wine from Burgundy, Marc de Bourgogne
or Champagne
Munster
Munster is a cheese that comes from the Alsace region in France dating
back to approximately the seventh century. It is made from unpasteurized
cow’s milk and is matured in damp cellars from 5 weeks up to 3 months
depending on the size. The cheese should have a slick and shiny brickcolored rind, a semi-soft body, a very strong and penetrating odor, and a
very strong taste.
Product Code
Name
Unit Weight
Product Regularit
Area Of Origin
Milk Type
Try with: A late harvest Gewürztraminer or with young or strong red
wines when more mature (Côte-Rôties, Corton, Haut-Médoc, Pinot rouge
d’Alsace).
Mont d’or
: T7610
: Langres AOP Schert Nu
: 180 g
: by order
: Champagne-Ardennes
: Raw cow’s milk
This is a soft, rich, seasonal cheese contained in a grayish-yellow blanched
rind and called Mont d’Or. Made from cow’s-milk in Switzerland or France,
usually in villages of the Jura region (an origin that has been officially
controlled since 1981), it typically contains 45 to 50 percent milk fat. It is
marketed in a round wooden cheese-box and can be served warmed in its
original packaging and eaten like a fondue
Product Code
Name
Unit Weight
Product Regularit
Area Of Origin
Milk Type
Product Code
Name
Unit Weight
Product Regularit
Area Of Origin
Milk Type
: B440101
: Munster AOP Lisbeth
: 125 g
: regular
: Alsace
: B440510
: Munster AOP Le Rustique
: 200 g
: by order
: Alsace
Try with: Côtes du Jura (a blend of Chardonnay
and Savignin)
Product Code
Name
Unit Weight
Product Regularit
Area Of Origin
Milk Type
: T7745
: Mont d’or AOP
: 500 g
: regular
: Jura
: Raw cow’s milk
19
Reblochon de Savoie
Its first creation was date back in the Middle Age. Reblochon has a creamy,
softer-than-Brie texture; a nutty after taste; and a strong herbal aroma that is
not for the timid. The cheese becomes bitter, however, when overripe.
Try with: Savoie white wine, or fruity red wine such as Beaujolais
Product Code
Name
Unit Weight
Product Regularit
Area Of Origin
Milk Type
: T7820
: Soumaintrain AOP
: 200 g
: by order
: Bourgogne
Curé nantais
Product Code
Name
Unit Weight
Product Regularit
Area Of Origin
Milk Type
: T3750
: Reblochon AOP Edelmont
: 240 g
: regular
: Savoie
: Raw cow’s milk
Curé Nantais resembles its close cousin the Saint-Paulin, but it has a more
pronounced taste as it is washed several times during its ripening period. The
rind is smooth and humid, the color straw. The pâte is pale yellow, soft with
small holes.
Try with: Muscadet (Melon Blanc grape)
Boulette d’avesne
This fermier cheese is named after Avesnes, a village near the Belgian border.
It is made from buttermilk or Maroilles, flavored with parsley, pepper, tarragon,
and cloves, then shaped by hand and dyed with annatto or covered with paprika. Ripening process takes a minimum of 2 months and the dough is weekly
washed with beer.
Try with: Passetougrain (Pinot Noir, Gamay Noir grapes)
Product Code
Name
Unit Weight
Product Regularit
Area Of Origin
Milk Type
: T2423
: Curé Nantais
: 75 g
: by order
: Pays de la Loire
Le vieux pané
Product Code
Name
Unit Weight
Product Regularit
Area Of Origin
Milk Type
: T4940
: Boulette d’Avesne Leduc
: 150 g
: by order
: Nord Pas de Calais
A nice industrial washed rind soft cheese made in from pasteurized cow’s milk
in Mayenne, it is ripened during 2 weeks in the square shape. With its subtle
flavor, yet creamy and airy, it is considered a good choice for everyone even
cheese amateurs.
Try with : Pinot Noir
Soumaintrain
The Soumaintrain is a farmhouse cheese made with cow’s milk, pasteurized or
raw, with a soft pâte, uncooked and not pressed. The rind has an orange color
that comes from continual washing in brine. Ripening takes about 6 to 8 weeks,
with continual brushing in a solution of brine with Marc de Bourgogne added.
The final result is a rich, tasty cheese. An excellent cheese for the winter
months, the cheese has a powerful rich flavor with a pungent smell; the pâte, a
mouth watering taste of sweet, salty and creamy milk flavor.
Try with: Marc de Bourgogne
Product Code
Name
Unit Weight
Product Regularit
Area Of Origin
Milk Type
: B079701
: Le vieux pané
: 200 g
: by order
: Mayenne
20
Saint Albray
Saint Albray slices beautifully and is mild and moist, but still retains its body
despite its creamy nature. Saint Albray’s enduring success comes from
its distinctive taste. As a young soft ripened cheese, St. Albray resembles
a rich and mellow Camembert, but with a less intense flavor. Within its
mysterious aging process, St. Albray develops the hearty, robust flavor of a
traditional washed rind cheese. St. Albray has a rich aroma and a rich flavor
that can be enhanced by eating it with its ginger/reddish-white rind. Its ivory
center contrasts well with its colorful rind
Try with: Pinot Noir or Chianti
Crottin de Chèvre
This is probably the most famous goat cheese of the Loire Valley. It has been
produced from since 16th century in the village of Chavignol near Sancerre
where good white wine is made. Crottin has a natural rind with ranges from
pale ivory to almost black. It is the basing ingredient of goat cheese salad.
Try with: Loire white wine such as Sancerre or any Sauvignon blanc.
Product Code
Name
Unit Weight
Product Regularit
Area Of Origin
Milk Type
: B083001
: Saint Albray
: 200 g
: by order
: Bearn
Product Code
Name
Unit Weight
Product Regularit
Area Of Origin
Milk Type
: E72250012
: Crottin de Chèvre Soignon
: 60 g
: regular
: Centre
: Pasteurized goat’s milk
Pouligny St Pierre
This cheese is a soft rind cheese exclusively made of raw goat’s milk. One
of its characteristics is its pyramidal shape. It has got AOC label since 1972.
The outstanding characteristic of this cheese is that it is formed like the
shape of the rooftop of the famous church of Pouligny St Pierre.
Goat
Cheese
AOC and Specialty Goat Cheese
Try with: Sancerre our fruity red wine
Chabichou du Poitou
Its first creation was way back in the 18th century derived from one of the most
popular cheese in Arabia. This cylindrical cheese made in Poutou-Charentes
along the Loire Valley, has a hard rind and subtle goat flavor.
Try with: Loire wines such as Sancerre or Pouilly-Fumé
Product Code
Name
Unit Weight
Product Regularit
Area Of Origin
Milk Type
Product Code
Name
Unit Weight
Product Regularit
Area Of Origin
Milk Type
: E70220006
: Chabichou du Poitou AOP Soignon
: 150 g
: regular
: Val de Loire
: E72860006
: Pouligny St Pierre Soignon AOP under plastic shell
: 150 g
: regular
: Val de Loire
: Raw goat’s milk
21
Valençay
The Valençay, named after a town in central France, is shaped like a pyramid
with the top cut off. As such, sometimes it is called “Pyramide”. The cheese
has its form in decapitated pyramid since Napoleon’s period. He blew the top
off with his sword just because its original complete pyramid shape reminds
him of a war in Egypt. It is full flavored goat cheese with a slightly crumbly
texture that gets increasingly creamy with age.
Try with: White wine like Sancerre or fruity Côte du Roussillon
Banon
Also known as Banon à la feuille originally from northen Provence. It has
a long history cheese probably dates back in Gallo-Roman era. Made from
unpasteurized goat and cow’s milk, it is creamy with a full fruity and woody
flavor. Ripening can result in a small amount of edible blue mold under
the wrapper which enhances flavor of the cheese.
Try with: Chenin Blanc and Bordeaux.
Product Code
Name
Unit Weight
Product Regularit
Area Of Origin
Milk Type
: E74160006
: Valançay AOP Couturier
: 220 g
: regular
: Val de Loire
: Raw goat’s milk
Sainte Maure de Touraine
French cheese produced in the region of Touraine. It is an unpasteurized
cheese made from goat’s whole milk. It is white and soft under a grayish moldy
rind. A remarkable feature is the straw through its center. In the old days, poor
farmers do not have enough goat’s milk to make a whole cheese at a time, so
they gradually produce it with a small amount of milk gathered each day and
that is why a straw is needed to hold the cheese.
Try with: Vouvray, Champagne, Loire valley white (e.g. Sauvignon Blanc),
Flemish ale, Kriek, Hefeweizen
Product Code
Name
Unit Weight
Product Regularit
Area Of Origin
Milk Type
: T1540
: Banon AOP
: 100 g
: regular
:
: Raw goat’s milk
Selle sur Cher
Selles-sur-Cher is a goat’s milk cheese made in the Centre region of France.
Its name is derived from the commune of Selles-sur-Cher in the Loir-et-Cher
department where it was first made in the 19th century.The central pâte is
typical of goats cheese, rigid and heavy at first but moist and softening as it
melts in the mouth. Its taste is lightly salty with a persistent aftertaste.
The exterior is dry with a grey-blue mould covering its surface and has a
musty odor. The mould is often eaten and has a considerably stronger flavor.
Try with: Dry white wine like Cour-Cheverny (Romorantin grape)
or red wine like St Nicolas de Bourgueil (Cabernet-Franc grape)
Product Code
Name
Unit Weight
Product Regularit
Area Of Origin
Milk Type
: E73030006
: Sainte Maure de Touraine Soignon AOP
: 250 g
: regular
: Val de Loire
: Raw goat’s milk
Product Code
Name
Unit Weight
Product Regularit
Area Of Origin
Milk Type
: T4426
: Selles sur Cher AOP Jacquin
: 150 g
: by order
: Centre
: Raw goat’s milk
22
Pélardon
Rocamadour
Cabécou de Rocamadour is more commonly known as “Rocamadour”. The
farm producers, since obtaining the AOC label in 1996, have abandoned the
name cabécou as too generic, and today insist on calling the cheese “Rocamadour”. This also enables them to differentiate this cheese from the many
cabécou that exist. Rocamadour can be eaten at the various stages of maturation. The young rocamadour cheese (between 1 and 2 weeks of maturity) has
a subtle acidic aroma and a slight nutty taste. During the maturing process, it
acquires a delicate velvet rind, which is white at first and then becomes brown/
yellow. The pâte is white, supple and creamy.
Try with: White wine like Lirac (Clairette, Grenache Blanc grapes) and light
and fruity red wine like Beaujolais (Gamay Noir grape)
The pélardon des Cevennes, little treasure of a goat’s milk cheese, comes
from the Cevennes region, near the Alpes in the Languedoc. All the small
goat’s chesses in this region are called pélardon, hence the odd name.
The maturing period of the pélardon is two to three weeks in a well-aerated
cellar. The taste of the pélardon des Cevennes is frutty with a fine balance
between acidity and saltiness; this gives the cheese a full, rich milky flavor
that lingers on the palate. A sheer delight! The pâte is uncooked and
unpressed. The cheese has hardly any rind and as it matures it develops
a natural mould.
Try with: Red wine: Faugères (Grenache Noir, Syrah grapes)
Each item with its photo above
Product Code
Name
Unit Weight
Product Regularit
Area Of Origin
Milk Type
: T3338
: Rocamadour AOP Alvignac
: 40 g
: by order
: Quercy
: Raw goat’s milk
Picodon
The picodon is produced from goat’s milk of the highest quality coming from
the mountains of the Ardèche and Drome regions of France. Its name come
from old french and means sour. Its pungent odor, with a sweet and sour taste,
gives this cheese a light sourness that is delicious. The hard rind of the picodon
is covered with touches of blue, white or yellow mould. The pâte is firm and
homogeneous.
Try with: White wine like Crozes-Hermitage (Marsanne, Roussanne grapes)
and light red wine such as Côtes du Forez (Gamay Noir grape)
Product Code
Name
Unit Weight
Product Regularit
Area Of Origin
Milk Type
: T4892
: Picodon AOP Carte Noire
: 80 g
: by order
: Rhone - Alpes
: Raw goat’s milk
Product Code
Name
Unit Weight
Product Regularit
Area Of Origin
Milk Type
: T5929
: Pélardon des Cévennes AOP Valcrest plastic shell
: 60 g
: by order
: Cevennes
: Raw goat’s milk
Chevrotin
The Chevrotin des Aravis, goat cheese made in the Haute Savoie region, is
quite different from goat cheeses produced in the Loire Valley area. In fact
the manufacturing process is very similar to the one used for Reblochon
cheese and gives it a different texture. Chevrotin des Aravis has the odor
of goat and flowers and its taste is soft, nearly sweet. The manufacturing
process gives it a mellow mild fine textured pâte with a yellowish-orange rind
stained with white mould.
Try with : Full-bodied red wine such as Vin de Savoie (Mondeuse grape)
and white wine like St Joseph (Marsanne, Roussanne grapes)
Product Code
Name
Unit Weight
Product Regularit
Area Of Origin
Milk Type
: T3762
: Chevrotin AOP Des Aravis
: 300 g
: by order
: Haute Savoie
: Raw goat’s milk
23
Brocciu
Produced on the island of Corsica, Brocciu is a whey cheese made from
sheep milk or goat’s milk . Like Ricotta, it is a young white cheese and is paired
frequently with Corsican white wines. the cheese is ready for consumption immediately, although ripening is acceptable between perhaps a couple weeks
to a month. However, the ideal affinage time for Brocciu is 48 hours to one
month. The taste of the Brocciu Passu is strong and little spicy. The pâte has a
very soft, creamy and fine texture that will be a delight for all palates.
Try with: Structured red wine such as Ajaccio (Sciacarellu, Barbarossa
grapes) or full bodied red wine like Patrimonio (Nielluccio grapes)
Product Code
Name
Unit Weight
Product Regularit
Area Of Origin
Milk Type
: T6310
:Brocciu AOP
: 500 g
: by order
: Corse
: Raw goat’s milk
Other Ripened Goat cheese
Sainte Maure
This is farmhouse cheese with a natural, edible rind and a slightly chalky
texture. The flavor of this aged cheese has had time to develop and become
more complex.
Product Code
Name
Unit Weight
Product Regularit
Area Of Origin
Milk Type
: E71246002
: Sainte Maure log Soignon 1 kg
: 1 kg
: regular
: Poitou Charentes
Product Code
Name
Unit Weight
Product Regularit
Area Of Origin
Milk Type
: E70740006
: Sainte Maure Sélection Soignon
: 200 g
: regular
: Poitou Charentes
Tournon St Pierre
Made from goat’s milk in cone shape in Touraine, it has fine rind and
ivory – yellowish color. It has firm and creamy pâte with slightly caprine smell.
It is recommended to consume in autumn.
Try with: Fruity red wine
Product Code
Name
Unit Weight
Product Regularit
Area Of Origin
Milk Type
: E75330006
: Sainte Maure Soignon 200 g
: 200 g
: regular
: Corse
Product Code
Name
Unit Weight
Product Regularit
Area Of Origin
Milk Type
: E71370006
: Tournon St Pierre Soingnon
: 120 g
: by order
: Touraine
: Raw goat’s milk
24
Tomme de Chèvre
This is a seasonal cheese, made following traditional methods with the spring
milk, which is transformed into cheese from April to December. This semi-hard
to hard cheese, depending on the ripening smells like hay because the spring
flowers grazed by the goats have ivory color.
Try with: Red wine like Côte du Rhône
Chevrotin
The Chevrotin des Aravis, goat cheese made in the Haute Savoie region, is
quite different from goat cheeses produced in the Loire Valley area. In fact
the manufacturing process is very similar to the one used for Reblochon
cheese and gives it a different texture. Chevrotin des Aravis has the odor
of goat and flowers and its taste is soft, nearly sweet. The manufacturing
process gives it a mellow mild fine textured pâte with a yellowish-orange rind
stained with white mould.
Try with : Full-bodied red wine such as Vin de Savoie (Mondeuse grape)
and white wine like St Joseph (Marsanne, Roussanne grapes)
Product Code
Name
Unit Weight
Product Regularit
Area Of Origin
Milk Type
: E40400002
: Tomme de chèvre Soignon
: 1.6 kg
: regular
: Poitou Charentes
Product Code
Name
Unit Weight
Product Regularit
Area Of Origin
Milk Type
: T3762
: Chevrotin AOP Des Aravis
: 300 g
: by order
: Haute Savoie
: Raw goat’s milk
Fresh Goat Cheese
Product Code
Name
Unit Weight
Product Regularit
Area Of Origin
Milk Type
: E73330008
: Tomme de chèvre portion Soignon
: 175 g
: regular
: Poitou Charentes
Brie de Chèvre
Like a traditional bloomy crusted cheese, but made with pure goat’s milk and
tasting fruity and tangy with full goaty flavours. The texture is silky and rich with
a dense and creamy taste.
Try with: Chateau Montus Pacheranc Du Vic-Bihl Sec
Product Code
Name
Unit Weight
Product Regularit
Area Of Origin
Milk Type
: E70184002
: Brie de chèvre Soignon
: 1 kg
: regular
: Poitou Charentes
Product Code
Name
Unit Weight
Product Regularit
Area Of Origin
Milk Type
: E71024012
: Goat cheese log plain Soignon
vacuum packed
: 110 g
: regular
: Poitou Charentes
Product Code
Name
Unit Weight
Product Regularit
Area Of Origin
Milk Type
: E71190006
: Goat cheese log plain Soignon
- under plastic shell
: 150 g
: regular
: Poitou Charentes
25
Product Code
Name
Unit Weight
Product Regularit
Area Of Origin
Milk Type
: E71224006
: Goat cheese log garlic herbs
Soignon - under plastic shell
: 150 g
: regular
: Poitou Charentes
Product Code
Name
Unit Weight
Product Regularit
Area Of Origin
Milk Type
: E70950002
: Goat cheese log ashed Soignon under plastic shell
: 1 kg
: by order
: Poitou Charentes
Product Code
Name
Unit Weight
Product Regularit
Area Of Origin
Milk Type
: E70930006
: Goat cheese log ashed Soignon under plastic shell
: 150 g
: regular
: Poitou Charentes
Product Code
Name
Unit Weight
Product Regularit
Area Of Origin
Milk Type
: E74050012
: Spreadable fresh goat cheese Soignon
: 150 g
: regular
: Poitou Charentes
Product Code
Name
Unit Weight
Product Regularit
Area Of Origin
Milk Type
: E71034002
: Goat Cheese Log Plain Soignon
under plastic shell
: 1 kg
: regular
: Poitou Charentes
Product Code
Name
Unit Weight
Product Regularit
Area Of Origin
Milk Type
: T6440
: Picandou
: 40 g
: by order
: Perigord
26
Blue Cheese
Product Code
Name
Unit Weight
Product Regularit
Area Of Origin
Milk Type
: B086701
: Saint Agur wheel
: 2.35 kg
: by order
: Monts du Velay
Product Code
Name
Unit Weight
Product Regularit
Area Of Origin
Milk Type
: B085601
: Crème de Saint Agur
: 150 g
: by order
: Monts du Velay
Product Code
Name
Unit Weight
Product Regularit
Area Of Origin
Milk Type
: B089001
: Saint Agur mini portion 25 g x 90
: 25 g
: by order
: Monts du Velay
Bleu de Bresse
Bresse Bleu is blue veined cheese with a clear fine taste and a creamy texture.
Made in the purest tradition Bresse blue cheese, it is suitable for blue cheese
amateurs. It is also goes well with white grapes and walnut bread.
Try with: White wine like Loupiac, Bergerac, Monbazillac or red wine like
Côte du Rhône, Gigondas
Product Code
Name
Unit Weight
Product Regularit
Area Of Origin
Milk Type
: B120201
: Bresse bleu 125 g
: 125 g
: regular
: Bretagne
Saint Agur
Easily recognizable by its octagonal shape, Saint Agur is made from pasteurized cow’s milk in the village of Monts du Velay. It entices you with its naked
butteriness and delicate sharpness. It contains 60% butter cream, thus qualifying it also as a double-cream cheese. In other words, every bite is sinful. Mild
in flavor and not too salty in comparison to other blues, St Agur appeals to
many palettes. Due to its creaminess, it melts and spreads easily. Put a thin
slice in your salad or burger or spread it on fresh baguette. It also melts quickly
in sauces
Try with: Chardonnay, Syrah,
Port, or Vouvray Moelleux.
Product Code
Name
Unit Weight
Product Regularit
Area Of Origin
Milk Type
: B087201
: Saint Agur portion
: 125 g
: by order
: Monts du Velay
Roquefort
One of the oldest French cheese made exclusively from the milk of the red
Lacaune ewes that graze on the huge plateau in Aveyron. The taste is
complex, creamy and soft thanks to maturing process is which even
nowadays made in the same natural caves of the village for at least 4 months.
“Roquefort Papillon” is the most well known Roquefort with full-flavored which
is characterized by a great intensity of penicillium roqueforti and rigorous
AOC rules.
Try with: White wine like Entre-Deux Mers, as well as
Châteauneuf-du-Pape, Sauterres or Jurançon.
27
Product Code
Name
Unit Weight
Product Regularit
Area Of Origin
Milk Type
: B091101
: Roquefort Papillon AOP black
label 1/2 wheel
: 1.35 kg
: regular
: Roquefort sur Soulzon
: Raw ewe’s milk
Product Code
Name
Unit Weight
Product Regularit
Area Of Origin
Milk Type
: C6166
: Roquefort Cantorel AOP slice
: 100 g
: regular
: Raw ewe’s milk
Fourme d’Ambert
Product Code
Name
Unit Weight
Product Regularit
Area Of Origin
Milk Type
Product Code
Name
Unit Weight
Product Regularit
Area Of Origin
Milk Type
Product Code
Name
Unit Weight
Product Regularit
Area Of Origin
Milk Type
: B091001
: Roquefort Papillon red lable 1/2 wheel
: 1.35 kg
: by order
: Raw ewe’s milk
: B092401
: Roquefort Papillon red lable slice
: 100 g
: by order
: Raw ewe’s milk
: C3968
: Roquefort Cantorel AOP 1/2 wheel
: 1.4 kg
: regular
: Raw ewe’s milk
Legend says that Fourme d’Ambert was already made at the time of the
Druids and the Gauls. It is certainly one of the oldest cheeses in France along
with Roquefort. Fourme d’Ambert is made in the Monts de Forez of Auvergne.
Since 2002, Fourme d’Ambert and Fourme de Montbrison, although almost
simlar, have a distinct AOP grade. Fourme d’Ambert is made with cow’s milk
in cylindrical form which needs minimum 2 months of affinage. It is one of the
mildest of the blue cheeses with creamy, delicate fruity flavor and mushroom
overtones.
Try with: Medium-bodied red wine from the Côtes du Rhône, Saumur
Champigny as white wine, Sauternes
Product Code
Name
Unit Weight
Product Regularit
Area Of Origin
Milk Type
: C6126
: Fourme d’Ambert AOP slice Cantorel
: 125 g
: regular
: Auvergne
Product Code
Name
Unit Weight
Product Regularit
Area Of Origin
Milk Type
: C3862
: Fourme d’Ambert AOP Cantorel
: 2.2 kg
: regular
: Auvergne
28
Bleu d’Auvergne
Bleu d’Auvergne is produced in the “Massif Central” between Puy-de-Dôme
and Cantal. The area is characterized by volcanic and granitic soil, which is
rich in oligo-elements. Although sheep are mostly raised there, producers use
cow’s milk for Bleu d’Auvergne, which gives it a creamier taste than Roquefort,
made with ewe’s milk: The smell of Bleu d’Auvergne is strong. The taste is
spicy with flavors of grasses and wild flowers.
Try with: Sweet wine such as Port or Sauternes. Strong red wines like
Cahors or Côtes du Rhône
Bleu des Causses
A close cousin to Roquefort, the Bleu des Causses is matured for 3 to 6 weeks
in the natural caves of the Gorges du Tarn. These caves are exposed to the
north and are ventilated by “fleurines”, natural chimneys, formed in the cliffs. It
is these “fleurines” that allow the cheese to blossom and develop the aroma of
the region. The taste is soft and savory, reminiscent of summer pastures.
In the winter this taste is more pronounced.
Try with: Red wine like Cahors, Madiran, Irouléguy or white wine like
Sauternes, Barsac, Loupiac
Product Code
Name
Unit Weight
Product Regularit
Area Of Origin
Milk Type
: C6111
: Bleu d’Auvergne AOP Cantorel 125 g
: 125 g
: regular
: Auvergne
Product Code
Name
Unit Weight
Product Regularit
Area Of Origin
Milk Type
Product Code
Name
Unit Weight
Product Regularit
Area Of Origin
Milk Type
: C3856
: Bleu d’Auvergne AOP Cantorel
: 2.5 kg
: regular
: Auvergne
Bleu de Gex
Bleu de Gex and Bleu de Septmoncel are both known under the official name
Bleu du Haut Jura. The area of is l’Ain and Jura. The milk comes from the
Montbéliarde cows and the spores use to come from the local plants eaten by
the cows; today the cheese is injected with the bacteria. Bleu de Gex has a flat
wheel shape, the rind is dry, rough, and has a white-yellow color. The gourmet
cheese is dense and creamy with a pale ivory color and a marbling of very
dark greenish-blue veins. The aroma and flavor are relatively mild but quite
definite in character; fruity and nutty. The taste is quite sharp and bitter,
but not overpowering.
Try with: Rosé wine like Arbois,
Tavel or red wine like Crozes-hermitages,
Bordeaux aux tannins, Côte de nuit
Product Code
Name
Unit Weight
Product Regularit
Area Of Origin
Milk Type
: T8136
: Bleu de Gex AOP
: 7 kg
: by order
: Haut Jura
: Raw cow’s milk
: C5412
: Bleu des Causses AOP
: 2.5 kg
: by order
: Gorges du Tarn
: Raw cow’s milk
Bleu du Vercors Sassenanage
Bleu du Vercors-Sassenage is a mild pasteurized natural rind cow’s milk blue
cheese originally produced by monks in the Rhône-Alpes region of France in
the 14th century. Now made in the Dauphiné area. This cheese has a delicate
flavor with subtle fruitiness and nuttiness. Everyone will also enjoy it because
of its rounded flavor and its mild aroma. This cheese is suitable for enhancing
sauces, as an aperitif. It gets along well at the end of a meal with
a dark rye loaf.
Try with: Red wine like Cotes du Rhone, Beaujolais-villages,
Cotes du Ventoux
Product Code
Name
Unit Weight
Product Regularit
Area Of Origin
Milk Type
: T2458
: Bleu du Vercors Sassenage AOP
: 5 kg
: by order
: Rhône-Alpes
29
Pave d’Isigny
A semi firm washed cheese made from finely selected cow’s milk in Normandy,
Pavé d’Isigny is smooth and leathery with its bright mandarin-orange rind.
This raw milk cheese is creamy and buttery, yet it is firm enough for slicing.
Try with: White wine like Pinot Gris, Montlouis, Coteaux du Layon or
red wine like Moulin à vent, Châteauneuf du Pâpe
Semi-Hard Cheese
Saint Paulin
Saint Paulin is a creamy, mild, semi-hard French cheese made from
pasteurized cow’s milk, originally made by Trappist monks. It is a buttery
cheese, but firm enough for slicing. Saint Paulin is similar to havarti and esrom,
and is suited to serving as a table or dessert cheese; it is often served with
fruit and light wine. Genuine Saint Paulin has an edible yellow-orange rind.
It is ripened in a round loaf with slightly protruding sides, and matures in
about four weeks.
Try with: Dry white wines, full bodied like Chardonnay (with oak),
Fume Blanc, Bordeaux whites, Dry Riesling and Gewurztraminer
Product Code
Name
Unit Weight
Product Regularit
Area Of Origin
Milk Type
: T9001
: Pave d’Isigny Sainte Mere
: 2.5 kg
: by order
: Normandie
Abbaye Sainte Mère
Product Code
Name
Unit Weight
Product Regularit
Area Of Origin
Milk Type
Product Code
Name
Unit Weight
Product Regularit
Area Of Origin
Milk Type
: E40246002
: Saint Paulin Ligueil wheel
: 2.2 kg
: regular
: Poitou Charentes
: E40225000
: Saint Paulin Ligueil portion
: 200 g
: regular
: Poitou Charentes
Abbaye Sainte Mère is a soft washed-rind cheese made from raw cow’s milk
collected in the rich pastures of the Normandy coast. The French cheese is
made from cow’s milk, and develops a distinctive aroma and taste. The taste
of this gourmet cheese is creamy and slightly salty and the aroma is present,
but not as overpowering as many other washed-rind cheeses.
Try with: White wine such as Pinot Gris, Vouvray, Loupiac or red wine
like Bourgueil, Saint Nicolas du Bourgueil and Chinon
Product Code
Name
Unit Weight
Product Regularit
Area Of Origin
Milk Type
: I36310002
: Abbaye Ste mère
: 2 kg
: by order
: Normandie
: Raw cow’s milk
30
Sainte Nectaire
Ossau Iraty
Ossau Iraty is a classic sheep’s milk cheese made in the French Pyrénées
in two neighboring provinces: the Ossau Valley in the Bearn and the wooded
hills of Iraty in the French Basque country. Ossau Iraty is made with the milk
of the Manech and Basco-Bearnaise ewes. Ossau Iraty is aged for a minimum
of 3 months; we age it further in the Artisanal Premium Cheese caves until its
paste has turned a luscious ivory; its fragrance is reminiscent of toasted
hazelnuts, and its taste encapsulates the sweet, buttery flavors that a great
sheep’s milk cheese can deliver.
Saint Nectaire is an ancient cheese, similar to cheeses made in monasteries.
Only cheeses made on farms still follow the traditional methods which must be
aged in cellars for a minimum 3 weeks. It has a nutty and fruity flavor with
a touch of salt and spice.
Try with: Light and fruity red wine such as Beaujolais
Try with: White wine like Jurançon, Pacherenc de Vicbic Bilh or rosé wine
like Béarn or red wine like Cahors, Saint Emillon
Product Code
Name
Unit Weight
Product Regularit
Area Of Origin
Milk Type
: C4572
: Sainte Nectaire AOP Cantorel
: 1.8 kg
: regular
: Auvergne
: Raw cow’s milk
Fol Epi
Product Code
Name
Unit Weight
Product Regularit
Area Of Origin
Milk Type
: C3867
: Ossau Iraty AOP Cantorel
: 4.5 kg
: regular
: Pays Basque
: Raw ewe’s milk
This is a pressed cheese with holes, unique with its beautiful covering like
toasted corn. Its embossed ears of corn and its generous round shape.
During its prolonged maturing stage, it develops a tender, melting texture
and a good fruity taste.
Try with: sweet white wine such as Côteaux-du-Layon
Cantal
Cantal is one of the oldest cheese in France, even before Roquefort and
Livarot. Pliny the Elder mentionned Cantal cheese (1st Century AD) in historical
evidence. Cantal cheese is named after the Cantal Mountains in Auvergne
where the cheese comes from. Made from pasteurized cow’s milk, young
Cantal needs at least a month of affinage and up to 6 months for an old one.
The taste is stronger when it gets older with milky aroma and nutty flavor
Try with: Red wine from Côtes du Rhône or Beaujolais
Product Code
Name
Unit Weight
Product Regularit
Area Of Origin
Milk Type
: C4597
: Cantal entre deux AOP Cantorel
: 9 kg
: regular
: Auvergne
: Raw cow’s milk
Product Code
Name
Unit Weight
Product Regularit
Area Of Origin
Milk Type
: B079601
: Fol Epi wheel
: 3 kg
: by order
: Pays de la Loire
Product Code
Name
Unit Weight
Product Regularit
Area Of Origin
Milk Type
: B68301
: Fol Epi wheel
: 150 g
: by order
: Pays de la Loire
31
Etorki
Etorki takes its name from the Basque word for “origin” or “source”. The milk
comes from small flocks of black or red-faced Manech sheep and is only made
from late December to mid July (when ewes are impregnated again). Etorki
is ages from three to six months from fine, cut curd pressed in plastic molds,
vertically stacked to press curd and expel whey. It is firm and supple with a
burnt caramel sweetness and creamy texture. It is a flavorful addition to recipes
especially quiche!
Try with: Rhône style red wine
and also excellent with
20 years old Tawny Port
Product Code
Name
Unit Weight
Product Regularit
Area Of Origin
Milk Type
: B081501
: Etorki portion
: 2.3 kg
: regular
: Pyrénées
: Pasteurized ewe’s milk
Raclette
Traditional Raclette is a semi-firm, salted cheese made from cow’s milk. The
cheese originated in the Swiss canton of Valais, but is today also produced in
the French regions of Savoie and Franche-Comté.
Try with: Pinot Gris, Sauvignon Blanc
Product Code
Name
Unit Weight
Product Regularit
Area Of Origin
Milk Type
: E40790000
: Raclette Ligueil
: 6.45 kg
: regular
: Pays de la Loire
Tomme de Savoie
Product Code
Name
Unit Weight
Product Regularit
Area Of Origin
Milk Type
: B080501
: Etorki whole wheel 2.2 kg
: 210 g
: by order
: Pyrénées
Morbier
A semi firm, disk-shaped, cow’s milk cheese from Savoie in the French Alps.
It has a distinct, thick, gray-brown rind with a beige or straw colored paste.
It has a slightly salty, mild but savory taste with an aroma reminiscent of a
cheese cellar. Tomme de Savoie is often made with skim milk after the cream
has been used to make butter. This is why Tommes are traditionally low in
fat content (20-40 %). The maturing process often takes several months
which gives the cheese a thick rind with a rustic appearance. The taste is
soft and fruity and occasionally one can detect a subtle flavor of grass.
Try with: Medium-bodied red wine from the Côtes du Rhône,
Alsace Riesling or Savoie as white wine
Morbier is an aromatic and surprisingly mild French cow’s milk cheese defined
by the dark vein of vegetable ash streaking through its middle. Today, the ash
is purely decorative, a nod to the method by which Morbier was once
produced in Franche-Comté. It has a rind which protects the rich, creamy
interior and creates a delectably stinky aroma. Morbier, which is aged for at
least 60 days, pleasantly confounds expectations. Contrary to its smell,
Morbier has a mild taste and leaves a wonderful, nutty aftertaste.
Try with: White wine like Arbois,
Côte du Jura, Chablis and Meursault.
But for red wine, it is recommended to pair
with young Morbier. Try Saint Emillion,
Pomerol or Fronsac for example.
Product Code
Name
Unit Weight
Product Regularit
Area Of Origin
Milk Type
: T4693
: Morbier (T. Montboissier) AOP
: 6 kg
: regular
: Franche-Comté
: Raw cow’s milk
Product Code
Name
Unit Weight
Product Regularit
Area Of Origin
Milk Type
: T6513
: RTomme des Bauges AOP Paccard
: 1.6 kg
: by order
: Savoie
: Raw cow’s milk
32
6
Tomme des Bauges
Named after the Alpine massif where it originated centuries ago, milk intended
for the production of Tome des Bauges has a rather high pH level, which
led cheese producers to use mature milk. This technique of slow lactic
acidification particularly favors the action of endogenous milk flora.
The diversity of flora in the massif and the milk maturing practices required
due to the acidity of the milk have combined to produce a cheese with a
distinctive character. The cheese itself is pressed semi hard cheese with
surface mould made from skimmed unpasteurised cows’ milk. When matured,
it has a ridged surface with bumps and irregularities, grey in color.
The cheese texture is slightly firm to flexible, pale yellow in color and may
have small holes.
Try with: Savoie white wine like Roussette de Savoie, Chignin Bergeron,
Chablis and red wine like slightly aged Mondeuse, Beaujolais villages
or Chinon.
Product Code
Name
Unit Weight
Product Regularit
Area Of Origin
Milk Type
: T6513
: Tomme des Bauges AOP Paccard
: 1.6 kg
: by order
: Savoie
: Raw cow’s milk
Tomme Noir des Pyrénées
The Tomme Noire des Pyrenees is manufactured since the XIIth century
in the area of Saint-Girons. It knew a significant extension during the XIXth
century first locally, then, its reputation extended to the whole country.
This semi pressed uncooked cheese is covered with black wax to prevent
maturing and moisture lost. The cheese is semi firm with buttery flavor
and pale-white interior dotted with small holes.
Try with: Wine from Côte du Frontonnais like le Villauric or red fruity wine
Hard Cheese
Abondance
High mountain cheese with a creamy rich texture, and a melting fruity flavor,
Abondance cheese is medium hard, has a strong smell and a distinct and
complex flavor; fruity and with hints of hazelnut. The paste is soft and fluid
with an ivory to pale yellow color and has small holes, similar in taste to
Comté or Beaufort. It needs 60 to 70 litres of milk to make a wheel of
Abondance, which is an excellent example of a great French artisanal
cheese that dates back almost 700 years.
Try with: White wine like Morey-Saint-Denis, Crépy, Seyssel,
Côte de Nuits-Villages, or red wine like Côte de Nuits-Villages or
Morey-Saint-Denis
Product Code
Name
Unit Weight
Product Regularit
Area Of Origin
Milk Type
: T3742
: Abondance AOP
: 10 kg
: by order
: Haute Savoie
: Raw cow’s milk
Beaufort
This cheese was known in the Roman era and is named after a small rural
town in the French Alps. It is claimed that the cheese pronounces feeling
of grass and flowers of the mountain. Beaufort is a giant cheese with richer
and creamier than other mountain cheeses such as Gruyère or Emmental.
It has a nice scent of milk, butter and honey. The supple paste has flowery
and herbal aroma.
Product Code
Name
Unit Weight
Product Regularit
Area Of Origin
Milk Type
: C6439
: Tomme Noire des Pyrénées Cantorel
: 4.5 kg
: by order
: Pyrénées
Try with: Chablis and
Burgundy white wine
Product Code
Name
Unit Weight
Product Regularit
Area Of Origin
Milk Type
: T8190
: Beaufort AOP aged 5 months
: 3.2 kg
: regular
: Savoie
: Raw cow’s milk
33
Comté
Comté is an ancient cheese. It has been produced since the time of Charlemagne. Comté is still traditionally made in more than 190 cheese dairies,
known as the “fruitières” in the Jura plateau. Comté has an ivory-colored paste
scattered of holes the size of a hazelnut with complex, nutty and caramelized
flavor.
Try with: Dry white wines such as Sancerre,
light red wine such as Beaujolais, Jura yellow wine
Emmental
A creamy colored cow’s milk cheese with characteristic large holes has
creamy, nutty flavor. It has a piquant, but not very sharp, taste. Emmental
becomes a perennial favorite around the world by the time. In the late stage
of cheese production, a bacteria called P. freudenreichii consumes the lactic
acid excreted by the other bacteria, and releases carbon dioxide gas, which
slowly forms the bubbles that make holes.
Try with: dry red wines full bodied like Bordeaux, Cabernet Sauvignon,
Cabernet Franc, Meritage, Merlot and Château du Pâpe
Product Code
Name
Unit Weight
Product Regularit
Area Of Origin
Milk Type
: T8332
: Comté AOP
: 10 kg
: regular
: Franche-Comté
: Raw cow’s milk
Mimolette
French Mimolette was born since the prohibition of imported Dutch cheese
into France during the reign of Louis XIV. Aged Mimolette is a hard cheese
that has the same texture and spherical shape as Dutch Edam but with a
natural rind. It tastes gloriously sweet, yet uncommonly tame for a French
cheese. It is a dense cheese, hard enough to be grated. Enjoy it chunked
or served with a hearty bread and fruit.
Product Code
Name
Unit Weight
Product Regularit
Area Of Origin
Milk Type
: C4580
: French Emmental Cantorel Block : 3.5 kg
: regular
: Franche-Comté
Gruyère
Gruyère is sweet but slightly salty, with a flavor that varies widely with age.
It is often described as creamy and nutty when young, becoming with age
more assertive, earthy, and complex. When fully aged (five months to a year)
it tends to have small holes and cracks which impart a slightly grainy
mouthfeel.
Try with: Melon,
Chianti or Sangiovese
Try with: Vermontino, Cinsault, Riesling, Pinot Griogio, Sauvignon Blanc
Product Code
Name
Unit Weight
Product Regularit
Area Of Origin
Milk Type
: I38040020
: Mimolette Isigny Ste Mere 6 weeks pre-cut
: 210 g
: regular
: Normandie
Product Code
Name
Unit Weight
Product Regularit
Area Of Origin
Milk Type
Product Code
Name
Unit Weight
Product Regularit
Area Of Origin
Milk Type
: I37710004
: Mimolette Isigny Ste Mere half extra aged 18 months
: 1.4 kg
: regular
: Normandie
: T4702
: French Gruyere Burgon
: 8 kg
: regular
: Franche-Comté
: Raw cow’s milk
34
Laguiole
The supple pâte melts once in the mouth, revealing a sharp and faintly
sour flavor. The taste is complex and slightly perfumed. A cheese of great
character, the laguiole has a thick, dry, greyish/orange rind with a golden
pâte that is firm, smooth and supple with a yellow hue.
Try with : Light red wine like Bergerac (Merlot, Cabernet-Sauvignon
grapes) or dry white wine like Gaillac (Mauzac, L’En de L’El grapes)
Product Code
Name
Unit Weight
Product Regularit
Area Of Origin
Milk Type
Product Code
Name
Unit Weight
Product Regularit
Area Of Origin
Milk Type
: T8305
: Laguiole AOP Morin
: 5 kg
: by order
: Aubrac
: Raw cow’s milk
7 8
Product Code
Name
Unit Weight
Product Regularit
Area Of Origin
Milk Type
Fromage Frais
Fromage Frais
: I43342006
: Fromage Frais 40%
: 200 g
: regular
: Normandie
At Isigny Ste Mère’s, we understand the finer points of seeding the curd,
observing the necessary maturation time and draining it, as well as using milk
of unrivalled. Our fromage frais is made from the best milk in the Normandy
region, wityh the greatest respect for traditional values and with no addictives
or preserving agents.
: I43352006
: Fromage Frais with strawberry 25%
: 200 g
: regular
: Normandie
Processed Cheese
Boursin
Made from the finest fresh milk, cream, herbs and spices, Boursin Spiced
Gourmet Cheese is 100% natural and Kosher certified. Its rich, full flavor and
creamy, smooth texture are perfect for snacking, baking and broiling.
Product Code
Name
Unit Weight
Product Regularit
Area Of Origin
Milk Type
: I43322006
: Fromage Frais 0%
: 200 g
: regular
: Normandie
Try with: white wine like Sancerre or fruity red wine
35
Product Code
Name
Unit Weight
Product Regularit
Area Of Origin
Milk Type
: BEL410186
: Boursin garlic & Herbs
: 150 g
: regular
: Normandie
Product Code
Name
Unit Weight
Product Regularit
Area Of Origin
Milk Type
: BEL410197
: Boursin pepper
: 150 g
: regular
: Normandie
Product Code
Name
Unit Weight
Product Regularit
Area Of Origin
Milk Type
: BEL18704
: Boursin garlic herbs mini portion
for food service
: 1.44 kg
: by order
: Normandie
Product Code
Name
Unit Weight
Product Regularit
Area Of Origin
Milk Type
: B048001
: st moret mini portion 16 g x 144
: 16 g
: by order
: Anjou
Tartare
Product Code
Name
Unit Weight
Product Regularit
Area Of Origin
Milk Type
: B038620
: Tartare walnuts
: 125 g
: regular
: Dordogne
Product Code
Name
Unit Weight
Product Regularit
Area Of Origin
Milk Type
: B038520
: Tartare shallots
: 150 g
: regular
: Dordogne
St Moret
Product Code
Name
Unit Weight
Product Regularit
Area Of Origin
Milk Type
: B048101
: St Moret spreadable plain cheese
: 150 g
: by order
: Anjou
36
Product Code
Name
Unit Weight
Product Regularit
Area Of Origin
Milk Type
Product Code
Name
Unit Weight
Product Regularit
Area Of Origin
Milk Type
: B036601
: Tartare garlic & herbs
: 150 g
: regular
: Dordogne
: B040010
: Tartare coffret 4 flavors
: 133 g
: by order
: Dordogne
Product Code
Name
Unit Weight
Product Regularit
Area Of Origin
Milk Type
: B129001
: Tartare aperifrais herbs from Provence
: 100 g
: regular
: Bresse
Product Code
Name
Unit Weight
Product Regularit
Area Of Origin
Milk Type
: B129601
: Tartare aperifrais tropical
: 100 g
: regular
: Bresse
Chavroux
Product Code
Name
Unit Weight
Product Regularit
Area Of Origin
Milk Type
: B129101
: Tartare aperifrais Italien herbs
: 100 g
: regular
: Bresse
Product Code
Name
Unit Weight
Product Regularit
Area Of Origin
Milk Type
: B031801
: Chavroux
: 150 g
: by order
: Pays de la Loire
37
European Varieties
Switzerland
Appenzeller
9
Product Code
Name
Unit Weight
Product Regularit
Area Of Origin
Milk Type
: T 8435
: Appenzeller Extra aged black label
: 6 kg
: by order
: Switzerland
: Raw cow’s milk
Tilsiter
Appeared in a history for 700 years, Appenzeller cheese is a hard cow’s-milk
cheese produced in the Appenzell region of northeast Switzerland.
“Mysterious” herbal brine, sometimes incorporating wine or cider, is applied
to the wheels of cheese while they cure, which flavors and preserves the
cheese while promoting the formation of a rind. The cheese is straw-colored,
with tiny holes and a golden rind. It has a strong smell and a nutty or fruity
flavor, which can range from mild to tangy, depending on how long it is
aged. Three types are sold:
Tilsit cheese or Tilsiter cheese is a light yellow semi-hard smear-ripened
cheese, created in the mid-19th century by Prussian-Swiss settlers,
the Westphal family, from the Emmental valley. Made from pasteurized cow’s
milk, the cheese has a medium-firm texture with irregular holes or cracks.
It is a complement to hearty brown/rye breads and dark beers. It is a common
table cheese, yet versatile. It can be eaten cubed in salads, melted in
sauces, on potatoes, flans, or burgers.
“Classic”. Aged three to four months. The wheels are wrapped in a silver label.
“Surchoix”. Aged four to six months. Gold label.
“Extra”. Aged six months or longer. Black label
Off-dry or fruity white wine,
dark beer
Try with:
Try with:
Product Code
Name
Unit Weight
Product Regularit
Area Of Origin
Milk Type
Product Code
Name
Unit Weight
Product Regularit
Area Of Origin
Milk Type
: T8422
: Appenzeller Classic silver label
: 6.5 kg
: by order
: Switzerland
: T5409
: Tilsiter AOP
: 4 kg
: by order
: Switzerland
Tête de Moine
Tête de Moine is a Swiss cheese. Its name, which means “Monk’s Head”,
is derived from its invention and initial production by the monks of the abbey
of Bellelay, in the mountainous zone of the Bernese Jura, the French-speaking
area of the Canton of Bern. The exceptionally strong and pungent cheese is
made from cow’s milk, half pressed - half cooked. The cheese is eaten in an
unusual way: it must be carefully scraped with a girolle (Tête de Moine curler)
in order to develop its scented flavors.
Try with: White wine like Vin jaune
du Jura, Chablis, Meursault, and red wine
like Saint Emillion, Pomerol,
Alsace pinot noir
Product Code
Name
Unit Weight
Product Regularit
Area Of Origin
Milk Type
: T8430
: Appenzeller Surchoix gold label
: 6 kg
: by order
: Switzerland
Product Code
Name
Unit Weight
Product Regularit
Area Of Origin
Milk Type
: T8449
: Tête de Moine AOP aged 3 months
: 900 g
: by order
: Switzerland
: Raw cow’s milk
38
Grana Padano
Etivaz
Etivaz is a hard cheese made from raw milk. It is produced by hand over an
open fire from May to October in just over a hundred Alpine dairies in the
Vaud canton Alps according to a traditional recipe. The raw milk is treated
directly in the dairy and is full of aromas of fine Alpine herbs. Its characteristic
aromatic/fruity taste with slight hints of nuts can vary slightly from Alp to Alp
depending on the food given to the cows. Its dough is ivory to light yellow
in color.
Try with:Côtes du Jura Cuvée Prestige
Product Code
Name
Unit Weight
Product Regularit
Area Of Origin
Milk Type
: T8322
: Etivaz
: 127 kg
: by order
: Switzerland
: Raw cow’s milk
Grana Padano is Parmigiano’s cousin: It is almost the same recipe, but is
produced outside of Reggio Emilia. The cheese was created around 1,000 C.E.
by the Cistercian monks of the Abbey of Chiaravalle, near Milan, and predates
its cousin, which began to be produced in the 1400s. According to some
Italian cheese masters, the taste of grana padano is probably less complex
than Parmigianno and thus, it can be snacked upon all day while the
complexity of its cousin tires the palate.
Try with: A fine Italian Brut or Vino Lugano for white; a Barolo or Brunello
for red. For a longer aged (over two years) Grana Padano, pair it with a fortified
wine such as Marsala Soleras.
Product Code
Name
Unit Weight
Product Regularit
Area Of Origin
Milk Type
: T3044
: Grana Padano aged 10 -12 months block
: 4.5 kg
: by order
: Italy
: Raw cow’s milk
Product Code
Name
wheel Unit Weight
Product Regularit
Area Of Origin
Milk Type
: T7329
: Grana Padano aged 10 -12 months whole
: 35 kg
: by order
: Italy
: Raw cow’s milk
Product Code
Name
Unit Weight
Product Regularit
Area Of Origin
Milk Type
: T7187
: Grana Padano extra aged 16 months whole wheel
: 35 kg
: by order
: Italy
: Raw cow’s milk
Italy
Gorgonzola
A very ancient cheese, Gorgonzola looks creamy and soft, with a peculiar,
characteristic taste. Soft gorgonzola cheese is slightly spicy while spicy
gorgonzola has curd is more blue-veined in its curd, is thicker and more
crumbly. Both types of Gorgonzola cheese are produced with pasteurised milk
coming from cattle stations placed in the origin area. Maturing lasts at least 50
days for softer types, and more than 80 days for spicy Gorgonzola.
Try with: Spicy gorgonzola requires well-structured, valuable, aged red
wines such as a fortified Muscat passito while soft and creamy gorgonzola
cheeses are better matched with soft, savory red or white wines like Riesling,
White Pinot, Merlot, Langrein Kretzer, Orvieto Classico, Frascati Superiore
for examples
Product Code
Name
Unit Weight
Product Regularit
Area Of Origin
Milk Type
: T6266
: Gorgonzola Dolce Igor
: 6 kg
: by order
: Italy
39
Provolone
Parmigianno Regianno
Made from raw cow’s milk, Parmigiano-Reggiano is a hard granular cheese,
cooked but not pressed, named after the producing areas near Parma, Reggio
Emilia in Italy. Historical documents show that in the 13th-14th century
Parmigiano was already very similar to that produced today which suggests
that its origins can be traced to far earlier.
Parmesan is the French-language name for it and also serves as the informal
term for the cheese in the English language and also used for cheeses which
imitate Parmigiano-Reggiano.
Born in 19th century in southern Italy, Provolone is today a full-fat cow’s milk
cheese, with a smooth skin produced mainly in the Po River Valley regions of
Lombardia and Veneto. It is produced in different forms: shaped like large
salami; in a watermelon shape; in a truncated bottle shape; or also in a large
pear shape with the characteristic round knob for hanging. Provolone is a
semi-hard cheese with taste varying greatly from Provolone Piccante (piquant),
aged minimum 4 months and with a very sharp taste, to Provolone Dolce
(sweet) with a very mild taste.
Try with: For mild Provolone pair with similarly young wines such as fruity
varieties like Sauvignon Blanc, Beaujolais, Novello. As for aged Provolone,
pair it with older, more structured wines such as Amarone, Valpolicella,
Sangiovese, Nebbiolo, or Barbaresco
Try with: White wine like Riesling, Pinot gris, Arbois, Côte du Jura et
l’étoile and red wine like Saint Emillion, Pomerol, Bourgueil, Chinon
and Saumur.
Product Code
Name
Unit Weight
Product Regularit
Area Of Origin
Milk Type
Product Code
Name
Unit Weight
Product Regularit
Area Of Origin
Milk Type
: T6924
: Parmiggiano Reggiano medium
aged 13-15 months block 1/8
: 4.5 kg
: by order
: Italy
: Raw cow’s milk
: T 10759
: Provolone dolce
: 5.5 kg
: by order
: Italy
Fontal
Fontal is a cow’s milk Italian cheese that is less assertive than the classic
mountain cheese Fontina Val d’Aosta.
Made from pasteurized milk, it is semi firm and elastic, it offers a nutty sweet
flavor. It melts very well its that is why its best use is for cooking, where it will
form a dense layer of melted gooeyness; a great alternative for mozzarella or
provolone.
Try with: Full dry white or red wine such as Langhe Arneis
Product Code
Name
Unit Weight
Product Regularit
Area Of Origin
Milk Type
: T2980
: Parmiggiano Reggiano extra aged
22 - 24 months whole wheel
: 37 kg
: by order
: Italy
: Raw cow’s milk
Product Code
Name
Unit Weight
Product Regularit
Area Of Origin
Milk Type
: T4326
: Fontal (Fontina type)
: 2.8 kg
: by order
: Italy
40
Fontina
Fontina is a cow’s milk Italian cheese which has been made in the Aosta
Valley, in the Alps since the 12th century.
The original Fontina cheese from Italy is fairly pungent and has quite an intense
flavor, although cheeses labeled Fontina that are produced in other countries
tend to be much milder. Fontina Val d’Aosta must be made from unpasteurised
milk from a single milking, with two batches being made per day. It is noted
for its earthy, mushroomy, and woody taste, and pairs exceedingly well
with roast meats and truffles.
Try with:
Madeira, Vouvray, Nebbiolo, Chianti, Chenin blanc and Riesling
Product Code
Name
Unit Weight
Product Regularit
Area Of Origin
Milk Type
: T4237
: Fontina Val d’Aosta
: 8 kg
: by order
: Italy
: Raw cow’s milk
Taleggio
Taleggio is a semi-soft, washed-rind cheese from the Valtaleggio region in
northern Italy, near Lombardy. It is characteristically aromatic yet mild in flavor
and features tangy, meaty notes with a fruity finish. The texture of the cheese is
moist-to-oozy with a very pleasant melt-in-your-mouth feel. The combination of
the soft texture, pungent aroma, and buttery flavors has proven to be addictive
especially when spread on fresh crusty bread.
Try with: Italian Nebbiolo wines, as well as a young full-bodied
wine such as Merlot or with a dessert Riesling or Sauternes
Pecorino Romano
One of Italian oldest cheese since ancient Roman Empire, it is still made
according to the original recipe. Made from ewe’s milk, this salty hard cheese
is very crumbly and suitable primarily for grating. Pecorino Romano is most
often used on pasta dishes, like the better-known Parmigiano Reggiano
(parmesan). Its distinctive aromatic, pleasantly sharp, very salty flavor means
that in Italian cuisine, it is preferred for some pasta dishes with highly-flavoured
sauces, especially those of Roman origin, such as bucatini all’amatriciana.
Try with: Velletri Rosso or Cesanese del Piglio wines for the young cheese;
while the aged version pairs well with more important, strong-bodied wines,
such as Brunello di Montalcino, Cannonau di Sardegna, or Carignano
del Sulcis Rosso.
Product Code
Name
Unit Weight
Product Regularit
Area Of Origin
Milk Type
: T6272
: Pecorino Romano
: 3.3 kg
: by order
: Italy
Spain
Manchego
Manchego is the most important and well-known sheep’s milk cheese in
Spain. The shape of this cheese is very characteristic and defined, due to
the traditional use of esparto grass molds which imprints a zigzag pattern
along the side of the cheese. The small wooden boards used for pressing
the cheese also imprint the typical wheat ear pattern on the top and bottom.
The true Manchego, is made only from whole milk of the Manchega sheep
raised in the “La Mancha” region.
Try with: robust red wine (Rioja) or a dry sherry (Fino).
Product Code
Name
Unit Weight
Product Regularit
Area Of Origin
Milk Type
: T6237
: Taleggio
: 4 kg
: by order
: Italy
Product Code
Name
Unit Weight
Product Regularit
Area Of Origin
Milk Type
: T1802
: Manchego AOP aged 12 months
: 3 kg
: by order
: Spain
41
Boffard Reserva
A Spanish cheese made from raw ewe’s milk prepared by the traditional
method know as pastoralists and involves taking the raw milk, straining with a
cotton cloth and rubbing with extra virgin olive oil, before leaving to mature for
up to a year in the dry caves or cellars. The result is an intense, distinct and
strong flavor and what the experts call a refined bouquet.
Wenselydale
Wensleydale has a mild, fresh, clean flavor with a honeyed aftertaste and a
crumbly, flaky texture. The cheese has been made in Wensleydale since 1150
when the Cistercian monks first settled in the dale. This cheese makes a great
snacking cheese and it can be used in cooking as well.
Try with: White wine like Chardonnay and Gewurztraminer
Try with: Red wine like del Duero, Rioja
Product Code
Name
Unit Weight
Product Regularit
Area Of Origin
Milk Type
: B440101
: Boffard Reserva aged 12 months
: 2.9 kg
: by order
: Spain
: Raw ewe’s milk
Product Code
Name
Unit Weight
Product Regularit
Area Of Origin
Milk Type
: T4997
: Wensleydale
: 2 kg
: by order
: England
England
Stilton
The most popular British blue cheese made from cow’s milk, it has a less
aggressive flavor than many other blue cheeses and is less salty. It is soft,
crumbles and creamier with increasing age. The history of Stilton can be
traced back to18th century. With its slightly open texture and creamy
background it melts and crumbles easily and is one of the few cheeses
that freeze well.
Try with: Tawny Port or any dessert wine like Sauterne, Sauterne,
Gewurztraminer, Muscat; or Sweet dark Olorosso Sherry andfull bodied,
robust red wine such as a Shiraz
Product Code
Name
Unit Weight
Product Regularit
Area Of Origin
Milk Type
: T2630
: Stilton Clawson
: 4.5 kg
: by order
: England
Cheese Platter
10

White rind soft cheese

Transcription

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