Bơ Mặn - 2554 - Salted Butter Pasteurised Milk Slightly Salted (125G*6) - Beillevaire
Bơ Tạo hình - 6063 - Salted Butter Specific Shape Pasteurised Milk Slightly (1Kg) - Beillevaire
Bơ Mặn - Salted Butter Specific Shape Pasteurised Milk (1Kg) - Beillevaire
Our butter is made using a traditional method: having collected the milk still warm from local farms, the cream is matured in tanks and churned in wooden churns, which gives the butter a special and unique taste. A truly exceptional butter finished with Noirmoutier sea salt Milk: pasteurised cow's milk
Bơ Lạt - Unsalted Butter Pasteurised Milk Plain (125G*6) - Beillevaire
Our butter is made using a traditional method: having collected the milk still warm from local farms, the cream is matured in tanks and churned in wooden churns, which gives the butter a special and unique taste. The unsalted version of this milk butter, with all of its fine, delicate aromas intact Milk: pasteurised cow's milk
Bơ Lạt - Unsalted Butter Specific Shape Pasteurised Milk (1Kg) - Beillevaire
Our butter is made using a traditional method: having collected the milk still warm from local farms, the cream is matured in tanks and churned in wooden churns, which gives the butter a special and unique taste. The unsalted version of this milk butter, with all of its fine, delicate aromas intact Milk: pasteurised cow's milk
Bơ Mặn - Salted Butter Pasteurised Milk Piment Espelette (125G*6) - Beillevaire
Raw butter is made using a traditional method: having collected the milk still warm from local farms, the cream is matured in tanks and churned in wooden churns, which gives the butter a A butter with a kick. Spicy colored notes of Espelette Chili brings out the flavor of salted butter and gives off an unmistakable smoky aroma Milk: pasteurised cow's milk
Bơ mặn - Beillevaire - 50 x Beurre Aux Piments D'espelette 20g (1kg)
Butter is made using a traditional method: having collected the milk still warm from local farms, the cream is matured in tanks and churned in wooden churns, which gives the butter a A butter with a kick. Spicy colored notes of Espelette Chili brings out the flavor of salted butter and gives off an unmistakable smoky aroma Milk: pasteurised cow's milk
Bơ Mặn - Salted Butter Pasteurised Milk Pepper (125G*6) - Beillevaire
Butter is made using a traditional method: having collected the milk still warm from local farms, the cream is matured in tanks and churned in wooden churns, which gives the butter a special and unique taste. The punch of flavor in this butter comes from the addition of Olivier Roellingers Poivre des Mondes pepper mix, a blend of peppercorns from different parts of the world. Milk: pasteurised cow's milk
Bơ mặn - Beillevaire - 50 x Beurre Aux Poivres Des Mondes 20g (1kg)
Butter is made using a traditional method: having collected the milk still warm from local farms, the cream is matured in tanks and churned in wooden churns, which gives the butter a special and unique taste. The punch of flavor in this butter comes from the addition of Olivier Roellingers Poivre des Mondes pepper mix, a blend of peppercorns from different parts of the world. Milk: pasteurised cow's milk
Bơ Mặn - Salted Butter With Truffles (48G) - Beillevaire
Truffle bits are finely grated into this butter before it is given a final churn and packed into the tin
Bơ Mặn - Salted Butter With Lobster Oil (48G) - Beillevaire
The vibrance of oil infused with European lobster is blended with the butter for added richness.
Bơ Lạt - Unsalted Butter Motte Pasteurised Milk (3Kg) - Beillevaire
Our butter is made using a traditional method: having collected the milk still warm from local farms, the cream is matured in tanks and churned in wooden churns, which gives the butter a special and unique taste. The unsalted version of this raw milk butter, with all of its fine, delicate aromas intact Milk: pasteurised cow's milk
Phô Mai - 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
Phô Mai - 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
Phô Mai - Brie De Meaux (~1.5Kg) (Cow) - Beillevaire
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
Phô Mai - Brin D’Amour Aux Herbes / Fleur Du Maquis (~580G) (Goat) - 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
Phô Mai - Brun De Noix (~450G) (Cow) - Beillevaire
On its thin rind when the cheese is still fresh but thick after a few weeks of ripening, you will find a mixture of aromatic herbs collected in the Corsican scrubland . A tasty blend rich in varieties and offering the characteristic smell of a preserved island : an invitation to travel. The paste of this cheese is rich, fatty, melting and creamy. Milk : Unpasteurised cow's milk Mature time: 3-4 weeks
Phô Mai - Buche De Chevre Du Marais Poitevin (~1Kg) (Goat) - Beillevaire
Goat Buche is an exquisite soft-ripened cheese made from goat's milk and produced in the Poitou-Charentes region in the Loire Valley of central France. A log-shaped goat cheese, it is ripened for a minimum 7 days rendering the exterior a crusty and hard edible rind with a classic, bloomy mold. The white pate of goat Buche reveals a complex yet typical, bold taste of French goat cheeses underlined by sweet notes of caramel. Milk : Unpasteurised goat's milk Mature time: 1-2 months
Phô Mai - Camembert Lait Cru (240G) (Cow) - Beillevaire
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
Phô Mai - Camembert De Normandie Bonchoix Aop (250G) (Cow) - Beillevaire
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