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One of the world's ancient cheeses, Pont L'Eveque dates back to the Thirteenth Century. Made on the coast of Normandy on small farms that use rich salt milk, Pont L'Eveque is a small cheese that is formed into a square shape. Pale yellow in color with a white-orange rind, it is a very rich and soft cheese with a supple, yet firm consistency. It is well known for its delicate bouquet, which is said to be reminiscent of the Norman countryside. However, it does tend to have a strong, pungent aroma that is not for the timid. The flavor is creamy and full-bodied, especially if you choose to eat the rind. (Some prefer to trim it). Packed in its own little wooden box and aged for 45 days, Pont L'Eveque is a cheese the French are very proud to call their own. Best when eaten at room temperature.
- Best enjoyed within seven days of delivery.
- Made from pasteurized cow's milk.
- Whole form is 8.5 ounces.
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Named after a village in Normandy, Livarot is a very strong smelling cheese. For those of us who can withstand the smell however, it is one of the world's great eating cheeses with a smooth, ripe, slightly spicy flavor. Its rind is encircled with straps of paper that prevent the cheese from collapsing during maturing. The straps are reminiscent of a colonel's stripes, giving the cheese its nickname "The Colonel". A young, soft cheese that becomes runny at room temperature, Livarot is a true gourmet item in the French tradition.
- Best enjoyed within five days of delivery.
- Made from pasteurized cow's milk.
- Photo depicts whole 8.8 oz. form of cheese.
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In the 1950's, a category of cheeses called triple creams was created and defined as any cheese containing at least 75% butterfat. (Keep in mind that butter typically has about 80% butterfat.) This level is achieved by adding pure cream to the milk used to make these cheeses. Explorateur, produced in Ile-de-France, is one of these cheeses with its 75% butterfat content. We have chosen to carry a very small size of this cheese. Because it is so rich, a little bit goes a very long way, and unless you have several friends with whom to share a pound or even half a pound of these cheeses, they will usually go bad before you can eat them all. Like all triple creams, this cheese can be eaten at nearly any stage of ripening. As the cheese ages, its interior with go from a chalky, firm, pristine white to a runny, yellow to beige mass with a much more intense flavor. Each stage is delicious in its own right.- Made from cow's milk.
- Best enjoyed within seven days of delivery.
- Photo depicts whole 8.8 ounce form of cheese.
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Made in a town with the same name since the early 14th century, Chaource is the most famous artisanal cheese from the Champagne region of France. This decadent cheese is delicious at any stage of ripeness and has a slight mushroom scent with a rich, creamy flavor. It is not dissimilar to Brie or Camembert, but it has an even creamier texture, especially when aged. The cheese is made in miniature wheels that give it an elegant appearance for service with champagne.- Made from pasteurized cow's milk.
- Photo depicts whole 8 oz. form of cheese.
- Best enjoyed within seven days of delivery.
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This is not the Munster with which most Americans are familiar. Alsatian Munster is another animal altogether. Munster is virtually the only regional cheese native to Alsace. It has a very pronounced, powerful aroma that is oddly reminiscent of fried eggs. Munster is smelly due to its washed rind. Cheeses such as Munster, Livarot, Pont L'Eveque, Taleggio, and Limburger are referred to as washed-rind cheeses. They are rubbed by hand with a cloth moistened by a brine solution of rock salt and water. This solution encourages the growth of the bacteria that give these cheeses their characteristically strong flavors and smells, while inhibiting the growth of mold. These cheeses have "red" rinds, which are actually closer to orange in color. Many cheese connoisseurs relish these cheeses, but they are certainly not for the timid. Their depth of flavor and character are difficult to match, and once you develop a taste for them they will surely rank among your favorites. - Made from cow's milk.
- Best enjoyed within seven days of delivery.
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This decadent triple cream cheese should only be eaten with friends! It is one of the richest cheeses you will ever taste, so a full pound of it will easily serve 12 people. Brillat Savarin is native to Normandy and is named after the man who is known today as, "The Father of Modern Cooking". He is the author of the book, The Physiology of Taste, which is required reading for any food lover. This cheese is perfect for dessert and should be served with ripe, fresh fruit and crusty, French bread.
- Best enjoyed within seven days of delivery.
- Made from pasteurized cow's milk.
- Photo depicts whole 17.5 oz. form of cheese.
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