Blue Cheese

Bleu D'Auvergne (125G) - Président

Fourme d'Ambert AOP (~500g) (Cow) - Les Freres Marchand

This product is available in pre-order.Condition: Order before Monday week 1, receive on Tuesday week 2

Roquefort AOP (1.4kg) (Sheep) - La Maison Du Fromage

Bleu d'Auvergne AOP (1.4kg) (Cow) - La Maison Du Fromage

This product is available in pre-order. Real weight could be changed approx. 100g-500g, and the prices will be charged according to the real weight.

Gorgonzola Piccante 48% (~1.25Kg) (Cow) - Galbani

Bleu De Brebis Cire (~1kg) (Ewe) - Les Freres Marchand

This product is available in pre-order.Condition: Order before Monday week 1, receive on Tuesday week 2

Blue Stilton Cheese AOP (~750g) (Cow) - Les Freres Marchand

This product is available in pre-order. Condition: Order before Monday week 1, receive on Tuesday week 2

Gorgonzola Cremoso (150G) (Cow) - Galbani

A sharp-flavored table cheese, Galbani Gorgonzola has a firm texture that makes it ideal for crumbling in salads; and baking or grilling in pizza, pasta, and sauces.

Bleu D'Auvergne (~1.25kg) (Cow) - President

Real weight could be changed approx. 100g-500g, and the prices will be charged according to the real weight. Price per KG : 1,413,000vnd/KG

Roquefort SociŽtŽ (100G) (Sheep) - PrŽsident

Danish Blue Cheese (100G) - Smilla

Fourme D'Ambert Aop (~ 1,2Kg) (Cow) - La Maison Du Fromage

This product is available in pre-order.

Fourme D'Ambert 28% (~2.2Kg) (Cow) - Président

Coeur De Bleu (250G) (Cow) - Président

Natural Blue Cheese Queso Azul (~2.5Kg) - Olmeda Origenes

28 - Fourme D’Ambert (~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

371 - Bleu De Severac (~965G) (Cow) - Beillevaire

Aveyron sheep's cheese with a discreet marbling. Expressive and slightly salty, the melting texture reaches the palate to exhale subtle floral aromas. An exceptional blue! On contact with air, the paste can slightly oxidize and take on a yellow-orange color. Expect a strong, tangy flavor typical of blue cheeses, with a peppery bite from the blue mold. It often has earthy undertones, adding depth to the overall taste Milk : Unpasteurised goat's milk Mature time: 3-4 months

246 - Bleu D’Auvergne (~2.5Kg) (Cow) - Beillevaire

A cheese with character, full of authenticity, it has a beautiful white to ivory-colored paste, marbled with blue, and a gray-brown rind. Its regular marbling is characteristic. On the palate, the cheese develops notes of cream, undergrowth and wild mushroom. Typical but balanced, Bleu d'Auvergne transcribes well the tradition of a know-how that is more than 150 years old. - Expect a strong, tangy flavor with a notable blue mold spiciness that can be quite pronounced. It features earthy and sometimes milky notes, which add complexity to its taste. Milk : Cow's milk Mature time: minimum of 28 days