This product is available in pre-order.
This product is available in pre-order.
This product is available in pre-order.
This product is available in pre-order.
This product is available in pre-order.
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
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
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
There is no other cheese than the famous Camembert de Normandie AOP! The specifications of the Protected Designation of Origin (PDO) require molding with a ladle, spaced at least 40 minutes between each pass, in order to let the curd rest to develop all its flavors. The Camembert de Normandie AOP produced at the Fromagerie du Val-de-Sienne reveals very characteristic undergrowth odors. Its light yellow paste is slightly salty, and has tasty aromas of the Normandy terroir. It is a mould ripened cheese with white rind, yellow paste and a creamy texture. It has a powerful taste with intense earthy and mushroom flavours. Milk : Unpasteurised cow's milk Mature time: 3-5 weeks
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
Its flowery crust is white duvet. The paste is ivory to light yellow in colour, revealing local flavours, a powerful bouquet accompanied by a small salty tip when it is ripened. Milk : Unpasteurised cow's milk. Mature time: 14 days
This is one of the oldest cheeses in France, it is, above all, one of the most appreciated. Its creamy and supple, straw-colored paste is covered with a fine white down on which red streaks appear at the end of ripening, The taste reveals typical notes of cream and undergrowth. With its melting texture and complex flavors, it deserves to be crowned King of Cheeses! Milk : Unpasteurised cow's milk. Mature time: 4 weeks
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.
