Phô mai cứng

Phô Mai 3 Milks Semi Cured Cheese (~200G) - Olmeda Origenes

Phô Mai Semi Cured Goat Cheese Queso Canario (~1Kg) - Olmeda Origenes

Phô mai Abondance Aop (~2.5Kg) - La Maison Du Fromage

This product is available in pre-order.

Phô mai Comte 18 Months Aop (~800G) (Cow) - La Maison Du Fromage

This product is available in pre-order.

Phô Mai Raclette De Savoie Igp (~2.5Kg) - La Maison Du Fromage

This product is available in pre-order.

Phô Mai Saint - Nectaire Laitier Aop (~1.8Kg) - La Maison Du Fromage

This product is available in pre-order.

Phô mai Phô Mai Valencay Aop (220G) - La Maison Du Fromage

This product is available in pre-order.

Phô MAi - Grana Panado (~4.75KG) - Galbani

Là một loại phô mai kem tươi và mềm, Mascarpone nội địa của chúng tôi có thể đóng vai trò chính trong các món tráng miệng như tiramisu hoặc thêm phong phú cho các món mặn như risotto.

Phô mai - Emmental Francais (200g) - Ma Crémière | EXP 11/11/2024

Phô mai - Emmental râpé (1kg)- Terres d'Or

Phô Mai Fondue Cheese (400G) - Metro Savigny

Phô Mai Secret Du Couvent (~1.8Kg) (Cow) - Beillevaire

This stay gives it a beautiful blond, supple and elastic paste. Its flavor is intense and perfumed. This cheese is directly in line with the purest monastic tradition. It is recognizable by its thin, soft, moist, orange-yellow crust which hides a blond, soft to elastic paste. The flavor of Secret du Couvent is balanced between salty and tangy, its texture is soft and its aroma light. Milk : Cow's milk Mature time: minimum of 60 days

Phô Mai Meule Des Alpes (~2.5Kg) (Cow) - Beillevaire

The Alpes wheel is made south of Albertville in Savoie. It has a pressed cooked paste that is both smooth and supple, typical of cheeses from this region. It has a hard, compact texture that becomes more granular with age. The cheese is smooth when sliced, making it ideal for various culinary applications. Milk : Unpasteurised cow's milk Mature time: 6-12 months

Phô Mai - 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

Phô Mai - 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

Phô Mai - 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

Phô Mai - 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

Phô Mai - 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

Phô Mai 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

Phô Mai 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

Phô Mai - 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

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 - 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