The fresh Camembert cheese is bland, hard and crumbly in texture. Young Camembert has a milky and sweet taste. As the cheese matures it forms a smooth, runny interior and a white bloomy rind that is typical to Camenbert cheese.
Cut the cheese and it reveals a firm, creamy “bright white” interior but not before unwinding a thin buttery layer.The flavours are sweet with a bit of salty and tangy edge at the end. As the cheese ages, it becomes savory, piquant and nutty. Balance the flavours of the cheese with light white wine, champagne, and pilsner beer.
he taste is nutty, melting in the mouth, to release flavours of a salty lemon and spiciness. The texture is creamy, smooth and quite runny at room temperature. Each wheel is washed in brine, coloured in annatto and matured for up to two months in warm, humid cellars to develop the above-mentioned delicious taste.
Traditional Raclette cheese that comes from the French and Swiss Alps. Serving for two to three guests - The flavor is deliciously nutty, sometimes slightly acidic to milky. One of our must taste reference.
The PONT L’EVEQUE is a soft cheese. Made from cow’s milk collected from producers of the Bocage Ornais area. The colour of its fairly smooth rind varies between golden yellow and orange. Its texture must be light yellow and tender, meaning not too dry or too runny.
Sainte Maure is made from raw or pasteurised milk of goat, it is produced mainly in Loire Valley in middle France. This buttery and smooth cheese with little acidic flavour emerges drier, denser and with a fine grey-blue edible rind.
The Germain Triple Crème is the most decadent of all cheeses. It is a ripened cow’s cheese in which cream was added to make it even creamier. It has a smooth butter-like texture and creamy flavour. As the rind is made with geotrichum, the cheese is less bitter and more velvety.
Coulommiers cheese, smaller but thicker than Brie, is made from cow's milk. It has bloomy edible rind. It is usually produced in the shape of a disc, which can either be farm-made or produced in industries.
This cheese is very similar to Reblochon. Prefere de nos Montagne comes from the Jura region of Eastern France. It is creamy and the rind has been washed to a faint stinkyness and gives a slight hint of hazelnuts. Great for those who want the impact of a washed rind cheese without being overpowering.
A matured Brillat-Savarin has a typical white, bloomy rind with an interior paste that is buttery-white in colour. The texture is dense, moist, and slightly chalky with enough lusciousness and creaminess for a triple cream cheese. Flavours are of butter, salt and cream with hints of mushroom, nuts and truffle
The semi-hard cheese is aged for a minimum of 70 days, during which it develops a basket-weave pattern similar to Spain's famous Manchego cheese but with milder and delicate favour. It has a distinctive aroma of sheep's milk, and a smooth, sweet flavour with a nutty finish.
The flavours of the satiny, edible rind are tangy perfectly complementing the rich, slightly salty and decadent centre. Saint-André topped with Caramel Pecan, Craisin-Currant-Walnut, or Roasted Tomato Pine Nut forms an ideal course.
Bûcheron is a goat's milk cheese native to the Loire Valley in France. Semi-aged, ripening for 5 to 10 weeks, Bucheron is produced as short logs that are sliced and sold as small rounds in food stores.