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Long viewed as a pillar of the gourmet world, we could not help but to create the ultimate French sampler! Francophiles everywhere will find something to love in these familiar, exquisite foods. From tangy chevre to creamy blues, there is no denying France's mastery of the cheese making art. We've also included a selection of French charcuterie and accompaniments to round out the offering. Mon dieu!
This assortment includes:
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Abondance, a name-controlled cheese from the Savoy region of France, is made with fresh partially-skimmed milk and formed into 20-pound wheels. This extraordinary cheese is similar to Gruyere de Comte, but more complex and buttery. It has a firm texture, nutty flavor, and a distinctive fruitiness. While the strong aroma of this cheese may be a bit off-putting, the flavor is divine. In addition to being a delicious table cheese, Abondance melts nicely and is often substituted for Raclette.- Made from unpasteurized cow's milk, aged over 60 days.
- Photo depicts whole 18 lb. form of cheese.
- We cut and wrap this item by the 1/2 pound.
- Please contact us if you would like to purchase the whole form.
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French Mimolette, also called "Boule de Lille", dates back to the reign of Louis XIV, who prohibited the import of Dutch cheeses into France. The residents of Flanders (now part of Belgium), the northernmost region of France, had strong cultural ties to Holland (many still speak Dutch as their first language today) and dearly loved the banished Dutch specialties. Their alternatives were to either smuggle in the contraband cheeses or make a go at producing their own - with a French twist, of course! And so, Mimolette was born. Mimolette is a semi-hard cheese that has the same texture and spherical shape as Dutch Edam, but with a natural rind. It is produced in bowling-ball sized 7-pound spheres with a bright orange-colored interior. Because of its hue, it is sometimes called the "Halloween Cheese." Its taste is gloriously sweet, yet uncommonly tame for a French cheese.
Mimolette is very popular throughout France and is enjoyed by both the most timid cheese novice and the serious connoisseur. This variety is aged for twelve months and is quite flavorful. Slice it thin!
- Made from unpasteurized cow's milk, aged for 12 months.
- Photo depicts whole 7 lb form of cheese.
- We cut and wrap this item by the 1/2 pound.
- Please contact us if you would like to purchase the whole form.
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The village of Échiré in western France owes its international reputation to the fine butters produced by its cooperative dairy. Échiré butter owes its subtle, delicate taste and soft texture to the local soil and their traditional production process. Échiré butter carries the prestigious label of origin AOC Beurre des Deux-Sèvres. |
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You will absolutely love this delicious, extra-creamy 1/2 kilo (over 1 pound) Brie. This custom-sized Brie is of outstanding quality, very much unlike any supermarket version you have ever sampled. It goes perfectly with champagne and makes a great centerpiece to a romantic evening. Enjoy a French national treasure - authentic French Brie!
- Made from cow's milk.
- Photo depicts whole 1 lb. form of cheese.
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We always welcome the arrival of Autumn because it heralds the start of the Brie season. The most prized and celebrated of all French cheeses, Brie is believed to have been created prior to the Eighth Century. Charlemagne's chronicler, Eginhard de Saint Gall, reported that the Emperor enjoyed it at the Priory of Rueil in the town of Brie in the year 774. In 1815, the Prince de Tallyrand named Brie "Le Roi de Fromages" - The King of Cheeses. Each of our French Bries is shipped uncut. Enjoy it with a glass of champagne!
- Made from pasteurized cow's milk.
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Born centuries ago in Normandy, one of France's most fertile regions, authentic Camembert is still exclusively produced there. The Norman dairy farms, covered with delicious grass for cows to graze upon, are peppered with apple trees that protect the rich soil. In fact, some people claim to be able to taste a hint of apple beneath the creamy suppleness of fresh Camembert. A similar cheese to brie, Camembert is formed into smaller wheels and may have a slightly more robust flavor than its larger cousin. Firm when chilled or runny at room temperature, there are many ways to enjoy this wonderful cheese-- with bread, fruit, or nuts. Best when eaten at room temperature.
- Best enjoyed within seven days of delivery.
- Made from pasteurized cow's milk.
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Unlike our other French Camembert, this one comes from Normandy, where Camembert was first created in 1791 by Marie Harel. During the French Revolution, a recalcitrant priest from Brie (the village, not the cheese) arrived at the Manor of Beaumoncel in the village of Camembert and was hidden there by Marie Harel, a farmer. Following the direction of this priest, she created Camembert. The recipe was a success and her children and grandchildren continued the family tradition. Over time, word spread and Marie's cheese became famous all over the world.
Camembert Le Châtelain is an excellent example, with a recipe that is true to the original. It is succulent, ripe, rich and creamy. Only gently pasteurized at moderate temperatures, Camembert Le Châtelain retains most of the authentic flavors and qualities of the raw-milk cheese you can buy only in France. Excellent served with light reds from the Loire Valley or champagne, in Normandy this cheese is paired with an apple liqueur called Calvados. Apples, Camembert and Normandy are inextricably linked. Norman dairy farms are peppered with apple trees that protect the rich soil. In fact, some people claim to be able to taste a hint of apple beneath the creamy suppleness of fresh Camembert.
Novices beware: this authentic Camembert is aromatic!
- Made from pasteurized cow's milk.
- Photo depicts whole 8.8 oz. form of cheese.
- Best enjoyed within seven days of delivery.
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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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It is said that Coulommiers is the ancestor of all Brie cheeses. That would be an amazing heritage given the immense, worldwide popularity of this genre of cheese. Pronounced "KOO-lohm-yay" and named after the town of the same name, this soft-ripened cheese is made from rich cow's milk. Beneath its bloomy, edible white rind, it has an extra-rich, creamy body. Not for those who are counting calories, Coulommiers has an allure you will find irresistable. Don't blame us for those midnight trips to the fridge! This cheese is best when eaten at room temperature.
- Best enjoyed within seven days of delivery.
- Produced in the rich pastures of Normandy.
- Made from pasteurized cow's milk.
- Photo depicts whole 12 oz. form of cheese.
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Creme Fraiche is a thickened cream with a slightly tangy, nutty flavor and velvety, rich texture. This French specialty is traditionally made with unpasteurized cream. However, this version is pasteurized and made in Vermont. It is a rich treat that is perfect for thickening sauces and soups because it can be boiled without curdling. It is also delicious spooned over fresh fruit desserts. We especially like it served with our smoked salmon or with caviar. Just a dollop atop a piece of cocktail bread with a slice of smoked salmon lifts the experience to a whole new level. Its creamy tang is the perfect complement to a tender, smoky bite of salmon. Crème fraîche is the traditional accompaniment to caviar, and it smooths out the saltiness of the eggs.
Vermont Crème Fraîche is exquisitely rich, with a cultured, nutty flavor and creamy texture. Enjoy this staple of French cuisine, served by many of the world's finest restaurants. Awarded 2nd Place in the American Cheese Society 2007 Awards in the Cow's Milk Creme Fraiche category.
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Although most cheeses from the Pyrenees are made from sheep's milk, this French cheese is made with pasteurized cow's milk. Doux de Montagne is ripened in the tradition of the Monts du Velay region and is recognized by its cottage loaf form. This cheese is creamy, fruity and has a distinctive buttery flavor. - Made from pasteurized cow's milk.
- Photo depicts whole 7 lb. form of cheese.
- We cut and wrap this item by the 1/2 pound.
- Please contact us if you would like to purchase the whole form.
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