Dairies (14)

19 - Selles Sur Cher (150G) (Goat) - Beillevaire

Selles sur Cher has a thin, natural, bluish-gray ash rind, slightly wrinkled. Its pearly white paste, slightly creamy under the rind and supple, gives off goaty odors. Its flavor is melting with a hazelnut aftertaste. Milk : Unpasteurised goat's milk Mature time: 10 days to 2 months, depending on the desired texture and taste.

₫311,000

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2000 - Saint Heray (180G) - Beillevaire

The Saint-Heray is a "chèvre-boite" with a creamy texture and tangy notes. The combination allows for a mild creaminess from the cows milk while adding a slight acidity and freshness from the goats milk. During the maturing period, it develops a soft, creamy texture with a bloomy rind. The flavor deepens as it matures, becoming more complex with the tang of the goats milk complementing the richness of the cows milk. Milk : Pasteurised goat's milk Mature time: 2-4 weeks

₫337,000

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6 - Saint Nectaire Fermier (~1.7Kg) (Cow) - Beillevaire

It is a PDO cheese made from raw cow's milk of about 1,6 Kg with 25% fat on the finished product. It is part of the family of uncooked pressed cheeses. Its slight smell of mold reveals a delicate silky, creamy taste which is that of the terroir with aromas of nuts. The color of its reddish dress is dotted with gray moldtributes to a granular mouthfeel, making it enjoyable to savoroffers a taste still sweet and nutty. Milk : Cow's milk Mature time: 18 months

₫2,842,400

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17 - Sainte Maure De Touraine (250G) (Goat) - Beillevaire

Due to its log shape, but especially by its straw running through it. Its rind is ashy with charcoal. Its white paste is supple, with a goaty taste that asserts itself with maturing. Its paste becomes firmer and its flavors more frank, slightly salty. Dusted in charcoal ash to neutralise acidity, it develops a thin ashy, slightly wrinkled natural rind. It has a firm and homogenous ivory-coloured paste with a soft, almost velvety texture and delicate flavours with hints of fresh hay and citrus. Milk : Unpasteurised goat's milk cheeses Mature time: 2-6 weeks

₫480,000

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5782 - Tomme Aux 7 Fleurs (~1Kg) (Cow) - Beillevaire

The Tomme aux 7 fleurs is a thermised cow's milk cheese. This artisan cheese is made in our dairy in Ardèche (Eastern France) and then matured for 4 to 6 weeks by Beaude affineur. Its rind is covered with 7 different flower petals: mallow fowers, marigold flowers, blueberry flowers, safflowers flowers, rose blossoms, strawberry leaves and trigonella, which give the cheese floral and nutty flavours. The Tomme aux 7 fleurs has a mountain label certification, which means that both the milk and cheese are produced in the mountin region at an altitude of at least 600m. Milk : Thermised cow's milk Mature time: 2-3 months

₫1,620,000

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171 - Tomme Brulee (~750G) (Cow) - Beillevaire

Tomme brûlée is born at the foot of Mount Baigura in the heart of the Basque Country. It is curdled and develops mould. With time and care, the crust becomes firmer and the paste gains finesse and flavor. This is when Beillevaire intervenes by burning the surface and creating the impression of subtle and delicate smoke. Its smooth and flexible paste, as well as its fruity flavour Milk : Unpasteurised cow's milk Mature time: 3-4 months

₫1,312,500

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21 - Valencay (250G) (Goat) - Beillevaire

Moulded by hand, it is the shape of a truncated pyramid, looking particularly striking, it has a thin and firm texture that becomes creamier around the edges which may be slightly crumbly. Like most goat cheeses from that region, the Valençay is quite savoury, with fresh, tangy flavours that become nuttier as the cheese matures. Milk : Goat's milk Mature time: Minimum 11 days

₫480,000