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Showing 1 - 26 of 26 items
  • $4.72 In Stock
    Crottin de Chavignol cheese originates from Loire, Chavignol in France. It is produced from raw milk of the alpine goats which can be easily recognized by their brown thick coats.
  • $6.95 In Stock
  • $7.95 In Stock
    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.
  • $7.97 In Stock
    A soft ash coated heart shaped goat cheese. Bold earthy flavours.
  • $8.50 In Stock
    Brie cheese is slightly pale in colour with a greyish tinge under a rind. Its flavour varies depending upon the ingredients added while producing the cheese.
  • $10.13 In Stock
    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.
  • $10.58 In Stock
    Fourme d'Ambert is a traditional French farmhouse blue cheese. The cheese is striped with blue veins that beautifully complements the distinct notes of butter and cream.
  • $11.61 In Stock
    Valençay is an unpasteurized goat milk cheese. Its rind has a rustic blue-grey color which is made by the natural molds. The rind is then dusting in ash.
  • $12.14 In Stock
    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.
  • $12.50 In Stock
    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.
  • $12.56 In Stock
    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.
  • $12.99 In Stock
    Traditional Tomme de Savoie cheese is produced in the Alps (France and Switzerland) and takes its name from the village where it is produced.
  • $13.10 In Stock
    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. 
  • $13.37 In Stock
    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.
  • $14.56 In Stock
    Morbier cheese comes from the French village of the same name located in the region of Franche-Comté. 
  • $15.53 In Stock
    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.
  • $17.13 In Stock
    Traditional Comté cheese comes from the North of France from the region of Franche-Comte. The 80% of cow milk produced in Franche-Comte is used for cheese production.
  • $17.15 In Stock
    Commonly called as Epoisses, the cheese has creamy, chewy and firm texture. With a distinctive soft red-orange colour, it is categoried as a smear-ripened cheese washed in marc de Bourgogne
  • $18.89 In Stock
    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.
  • $26.99 In Stock
    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
  • $28.49 In Stock
    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.
  • $35.70 In Stock
    Saint-Nectaire is a French cheese made in the dormant volcanoes region of central France since at least the 17th century.
  • $44.97 In Stock
    Traditional Roquefort blue cheese is made with sheep milk and comes from the South of France.
  • $51.51 In Stock
    Traditional Bleu d'Auvergne cheese comes from the South of France. It has a strong aroma that is mostly revealed with dessert or robust red wines.
  • $71.22 In Stock
    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.
  • 2 pcs
    $94.49 In Stock
    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.
Showing 1 - 26 of 26 items

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