Cheese (9)

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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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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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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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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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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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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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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355 - Brin DAmour 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

₫1,119,980

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810 - 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

₫729,000

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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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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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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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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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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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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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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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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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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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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

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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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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.