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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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We're happy to bring you this cheese from the Pays Basque region of Aquitaine (French Pyrenees). Its milk comes from red-nosed Manech ewes raised on farms adjacent to the Abbaye de Notre Dame de Belloc. The Abbey has profited from milder climates and the rise of pastoral civilizations. Monks of this Benedictine Monastery continue to teach the art of cheese-making to local shepherds. Its rind is naturally gray with patches of red, orange, and yellow. This cheese has a fine, closed texture and is is rich with butter-fat. The lingering flavor, like caramelized brown sugar, is the result of six months of maturation.- Made from unpasteurized sheep's milk.
- Photo depicts whole 10 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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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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Agour with Espelette adds a Basque-twist to this classic sheep's milk cheese. Looking at the surface, you would never know this cheese is any different from another wheel of Agour Ossau-Iraty. But unlike the original, this cheese has A.O.C. Espelette Chili Pepper mixed throughout the paste, giving it a burnt orange coloring.
Upon tasting, the smooth, firm texture of the sheep's milk gives way to a warm bite of heat, due to the inclusion of this special French pepper. This is a full-flavored, nuanced cheese, so enjoy it simply without any heavy spreads or overly-sweet fruits. Although we do find that mild fruits with a bit of acidity, such as currants and plums, are a tasty pairing!
- Made from pasteurized sheep's milk.
- Photo depicts whole 9 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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Made in the French town of Brie, Boursault is a very popular double cream cheese that is frequently found in grocery stores across France. Boursault, the cheese, was invented in 1953 by Henri Boursault, and was originally made in eight ounce drums. The company is now owned by Boursin, which makes relatively well-known spreadable, herbed cheeses. We sell this rich, creamy delight in a 6.3-ounce drums, which is a good size for a cheese with butterfat content as high as 74%. For those of you who gasp at that number and grab onto your chests, just remember,“fat is flavor”. This cheese is worth every tiny bite, and besides, it could be worse. There are triple creams !- Best enjoyed within seven days of delivery.
- Made from cow's milk.
- Photo depicts whole 6.3 oz. form of cheese.
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Made from the finest fresh milk, cream, herbs and spices, Boursin Spiced Gournay Cheese is 100% natural and Kosher certified. Boursin's rich, full flavor and creamy, smooth texture are perfect for snacking, baking and broiling. This beautifully packaged product is also ideal for gift baskets. Gourmet chefs from around the world use Boursin as a pivotal ingredient in dishes that range from appetizers to entrees. One bite and you'll taste why! - Best enjoyed within seven days of delivery.
- Made from cow's milk.
- Suitable for Vegetarians.
- Photo depicts whole 5 oz. form of cheese.
- Varieties sold separately.
- Certified Kosher by Orthodox Union.
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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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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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This wonderful goat's milk cheese from Poitou in the Loire Valley comes to us in handcrafted wooden crates containing two four pound logs of the most exquisite chevre we have ever tasted! Each Buche de Chevre is aged for two months, during which time it develops a hard, edible crust complete with a bloomy white mold coating. It is sharp and tangy near the rind and gets progressively richer and creamier toward the center. When enjoying this cheese, you savor a delightful combination of flavors and textures in each bite. Buche de Chevre is a true delicacy that begs for a warm, crusty French baguette and a glass of robust red wine from neighboring Bordeaux, or a crisp White from the Loire Valley.- Made from pasteurized goat's milk.
- Photo depicts whole 3.85 lb form of cheese.
- We cut and wrap this item by the 8 ounce wedge.
- Please contact us if you would like to purchase the whole form.
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This wonderful goat's milk cheese from Poitou in the Loire Valley comes to us in handcrafted wooden crates containing two four pound logs of the most exquisite chevre we have ever tasted! Each Buche de Chevre is aged for two months, during which time it develops a hard, edible crust complete with a bloomy white mold coating. It is sharp and tangy near the rind and gets progressively richer and creamier toward the center. When enjoying this cheese, you savor a delightful combination of flavors and textures in each bite. Buche de Chevre is a true delicacy that begs for a warm, crusty French baguette and a glass of robust red wine from neighboring Bordeaux.- Made from pasteurized goat's milk.
- Photo depicts whole 3.85 lb form of cheese.
- We cut and wrap this item by the 15 ounce wedge.
- Please contact us if you would like to purchase the whole form.
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