Dairies (13)

3003 - Comte 4-6 Mois Primeur (~2.5Kg) (Cow) - Beillevaire

During its 4 to 6 month maturing in the Beillevaire cellars, Comté matures slowly and for a long time under the watchful eye of the refiners, resulting in a fruity taste enhanced by a constant nutty flavor. Milk : Unpasteurised cow's milk Mature time: 4-6 months

₫2,755,000

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3 - Comte 12M Fruite (~2.5Kg) (Cow) - Beillevaire

It has a soft yellow paste, from which aromas of dried fruits emerge. Over time, mini crystals dot the comté. This is called tyrosine, a sign of perfect and successful ripening. Milk : Cow's milk. Mature time: Minimum 12 months

₫3,402,500

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5403 - Comte 24M Grande Garde (~2.5Kg) (Cow) - Beillevaire

The Comte has a brown natural rind. The paste is yellow sprinkled with white hues - the milk protein crystallized by the maturation. The texture is buttery and the flavors are rich and intense. You will get some roasted coffee aroma or a touch of dry fruits. Milk : Cow's milk. Mature time: Minimum 24 months

₫4,050,000

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383 - Comte 30M Tres Grande Garde (~2,5Kg) (Cow) - Beillevaire

It takes about 450 litres of milk to make just one wheel of Comté. Farmers let their cattle graze on mountain pastures in summer, and feed them with hay in winter. It is the art of affinage though that makes the Comté a truly great cheese. When maturating on boards of spruce in humid caves, it develops a thick rind, which becomes crumblier and darker during ageing. A nice ripened Comté has a smooth yellow pâte with a buttery texture. Its flavours become more complex and long lasting throughout the year, developing the sweetness of dried fruits and hints of nuts perfectly balanced by savoury notes. Milk : Cow's milk. Mature time: Minimum 30 months

₫4,375,000

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24 - Crottin De Chavignol (60G) (Goat) - Beillevaire

The name crottin is also related to viticulture because it is that of the small oil lamps that are used to better guide oneself in the darkness of the cellars. They inspired the shape of the mold. The most famous of the raw goat's milk cheeses from Berry. Crottin de Chavignol has a downy, blue-grey rind. Its white paste is firm, its fine grain is brittle. Its flavor is powerful, nutty. Dimension: 4-5 cm; Thickness: 3-4cm Milk : Unpasteurised goat's milk Mature time: 2-8 weeks

₫175,000

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2472 - Feta Aop (150G) (Goat) - Beillevaire

Feta is one of the most easily identifiable PDO cheeses in Greece. The grass from the mountain pastures by the sea provides a rich and tasty base for the milk. Once collected, the milk is then renneted. The curds thus obtained are sliced, drained and distributed in molds. They are then salted, then removed from the mold and begin their maturation in barrels, with brine. Feta is a fresh cheese, its paste is crumbly and its taste balances between the subtle notes of the sheeps milk and the strong and tangy character of the goats milk. Milk : Pasteurised goat & sheep's milk Mature time: 2-3 months

₫136,000

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1171 - Fleur D'Espelette (~780G) (Ewe) - Beillevaire

La Fleur d'Espelette is a specialty of the Basque Country with a red-orange rind. During the production process, sheep's milk is mixed with Espelette peppers to obtain a unique cheese with a beautiful orange-pink paste, smooth and supple with a spicy flavor. La Fleur d'Espelette is perfect to be enjoyed in chanterelles and to color a platter. Milk : Unpasteurised cow's milk Mature time: 2-3 months

₫1,334,580

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28 - Fourme DAmbert (~2Kg) (Cow) - Beillevaire

Fourme d'Ambert AOP is a typical Auvergne cheese, from local mountain traditions. It is one of the rare blues that can be unanimously appreciated at the table. Its cylindrical shape makes it very easily identifiable. Its rind is light brown, almost orange, the result of brining at the beginning of production, and can become gray over time. Its paste is soft, cream-colored and marbled with blue vents. The dough of Fourme d'Ambert has a smooth and melting texture, mild, but with a strong character and lovely notes of undergrowth. Milk : Raw or pasteurized cow's milk Mature time: Minimum 30 months

₫2,306,000

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8015 - Brie Grand Morin With Summer Truffle 1.5% (~4Kg) (Cow) - Beillevaire

Made from a traditional Brie combined with crushed truffle mushrooms and mascarpone, resulting in a delicately flavored cheese with the essence of truffle. This blend offers a distinctly different taste compared to the original Brie and is perfect for all those who love culinary exploration Milk : Unpasteurised cow's milk. Mature time: 4 weeks. Add summer truffle and let it mature for 3 days.

₫5,960,000

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630 - Long Blanc (170G) (Goat) - Beillevaire

This goat's log is made from pasteurised thermised goat's milk. It has a thin, slightly creased, natural rind. The cheese beneath, the colour of ivory, is firm and smooth. Its flavours are delicate and savoury, with hints of citrus, dense and decadent in texture, with a zesty tang and a bright, fresh finish. Milk : thermised goat's milk Mature time: 2-4 weeks

₫311,000

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629 - Long Cendre (170G) (Goat) - Beillevaire

Long cendré is a thermised goat's milk cheese. Its flavor is light with a good goat taste, a firm and homogenous grey coloured paste with a soft, almost velvety texture and delicate flavours with hints of fresh hay and citrus Milk : Thermised goat's milk Mature time: 2-4 weeks

₫324,000

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1146 - Machecoulais With Black Truffle 4.5% (140G) (Cow) - Beillevaire

Being a Pascal Beillevaires creation. It is a fresh cows milk cheese with a pleasant milky flavour. It is allowed to mature for 4 to 6 weeks and develop a creamy, velvety rind. Its texture is close to that of a goats cheese, fine and firm in the middle, creamier around the edges. Its flavours are fresh and smooth, slightly savoury, with light citrus notes. Served in a wooden box, it is a pretty addition to a cheeseboard. This one has black truffle in it. A delight that will seduce both truffle lovers and those in the making. Milk : Unpasteurised cow's milk Mature time: 4-6 weeks

₫324,000

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2079 - Meule Des Alpes (~2.5Kg) (Cow) - Beillevaire

The Alpes wheel is made south of Albertville in Savoie. It has a pressed cooked paste that is both smooth and supple, typical of cheeses from this region. It has a hard, compact texture that becomes more granular with age. The cheese is smooth when sliced, making it ideal for various culinary applications. Milk : Unpasteurised cow's milk Mature time: 6-12 months

₫2,560,000

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128 - Mimolette Extra Vieille 18M (~3.6Kg) (Cow) - Beillevaire

Mimolette from Beillevaire has a firm, dense texture that can be slightly crumbly, Especially the aging process contributes to a granular mouthfeel, making it enjoyable to savoroffers a taste still sweet and nutty. Milk : Cow's milk Mature time: 18 months

₫7,419,600

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1414 - Mini Brillat Savarin (250G) (Cow) - Beillevaire

Created as an homage to the eponymous gastronome, the Brillat-Savarin aims to please! A triple-cream cheese with an irresistible luscious, melting-in-the-mouth texture. Its flavours are quite delicate. The cheese is made of triple cream and matured for only a couple of weeks, so that the delicate milky and creamy flavours stand out. But as it matures, it becomes more savoury, getting a hint of mushroom. Milk : pasteurised cow's milk Mature time: 2 weeks

₫363,000

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8019 - Mini Triple Creme Summer Truffle 1.5% (280G) (Cow) - Beillevaire

This triple cream cheese has a pretty white down on which some orange tips appear over the days. The richness in fat gives it a freshness, as well as a smoothness that melts in the mouth. Finally, we garnish it with a truffled cream for a very feminine balance! A delight that will seduce both truffle lovers and those in the making. Milk : pasteurised cow's milk Mature time: 4-8 weeks

₫415,000

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130 - Morbier Aop (~1.6Kg) (Cow) - Beillevaire

Nowadays, farmers make the Morbier wheel from a single milking, but they have kept the distinctive dark line that runs through it. This farmhouse Morbier is matured an extra 100 days in our natural stone cellar in Machecoul. Beneath the thin natural rind, the pale yellow paste is buttery and elastic with fragrances of hay, flowers and mushrooms. It has fruity long-lasting flavours, with a delicate creamy taste. Nicely balanced it is a great option for a flavoursome but delicate cheese. Milk : Unpasteurised cow's milk Mature time: Minimum 45 days

₫2,384,000

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148 - Ossau Iraty (~1Kg) (Sheep) - Beillevaire

Between June and October, the animals are kept outdoors on the green pastures, where generous amounts of rain and snow over the winter keep the grass exceptionally rich. This means that in spring and summer, our Reblochon has a particularly creamy texture. Matured for 4 to 5 weeks, it develops a straw-coloured rind and pink hues during maturation. The cheese itself is the colour of ivory, with a smooth and creamy texture and mellow slightly lactic flavour, with a hint of hazelnut. The green dot on the rind is exclusively used for farmhouse production, and is a pledge of the highest quality. Milk : Unpasteurised cow's milk Mature time: 4-5 weeks

₫1,801,000

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22 - Pouligny Saint Pierre (250G) (Goat) - Beillevaire

The shape of the Pouligny clearly resembles that of the Valençay, but its texture is quite different: it has a lighter grain and is creamier, especially on the edges, beneath the velvety rind. Its flavour is also slightly less savoury than that of the Selles sur Cher or Valençay, with fruitier notes. It can develop dots of blue mould on the rind as it ages, with the flavours becoming stronger. A striking cheese with a very pleasing texture, it will always delight goats cheese enthusiasts. Milk : Unpasteurised goat's milk Mature time: 2-4 weeks

₫492,000

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1487 - P'Tit Pave Du Gois/ Carre De L'Est (200G) (Cow) - Beillevaire

This little cheese has a big character! Its beautiful orange rind brings typicality, and its soft and supple ivory paste keeps an interesting typicality. It also has a certain length in the mouth with a soft paste. Its flavor remains in the mouth. The Breton marsh of northern Vendée is rich in specific grass and flora that make it a unique place. All of the animals' food comes from the surrounding meadows, either in pastures in the summer or in hay during the winter. Milk : Unpasteurised cow's milk cheeses Mature time: 2-4 weeks

₫285,000

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151 - Raclette Selection Grand Cru (~2.5Kg) (Cow) - Beillevaire

Raclette are made using ancestral methods with unpasteurised milk of cows grazing on the alpine meadows. The cheese has got a thin, brownish-orange coloured rind and a pale yellow pate with a few and scattered open holes. It is has a very distinctive pleasant, aromatic smell with a creamy texture, similar to Gruyere cheeses, which does not separate even when melted. The flavour can vary from nutty, slightly acidic to milky. Milk : Unpasteurised cow's milk Mature time: 3 months

₫3,175,000

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152 - Reblochon Fermier De Thones (~560G) (Cow) - Beillevaire

Nowadays, farmers make the Morbier wheel from a single milking, but they have kept the distinctive dark line that runs through it. This farmhouse Morbier is matured an extra 100 days in our natural stone cellar in Machecoul. Beneath the thin natural rind, the pale yellow paste is buttery and elastic with fragrances of hay, flowers and mushrooms. It has fruity long-lasting flavours, with a delicate creamy taste. Nicely balanced it is a great option for a flavoursome but delicate cheese. Milk : Unpasteurised cow's milk Mature time: Minimum 45 days

₫980,000

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1227 - Roncevaux / Hercule (~1Kg) (Ewe) - Beillevaire

The cheese is typically semi-hard, becoming firmer as it ages, while still retaining a creamy mouthfeel. It may have a slight crumble, particularly in more aged varieties, adding to its complexity. Expect rich, nutty flavors with earthy undertones that develop over time, younger versions might offer subtle fruity notes, while more aged varieties will present deeper, with a gentle saltiness enhances the overall taste. Milk : Sheep and goat's milk Mature time: 4-6 months

₫1,918,000

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693 - Secret Du Couvent (~1.8Kg) (Cow) - Beillevaire

This stay gives it a beautiful blond, supple and elastic paste. Its flavor is intense and perfumed. This cheese is directly in line with the purest monastic tradition. It is recognizable by its thin, soft, moist, orange-yellow crust which hides a blond, soft to elastic paste. The flavor of Secret du Couvent is balanced between salty and tangy, its texture is soft and its aroma light. Milk : Cow's milk Mature time: minimum of 60 days

₫2,286,000

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Dairies