Cheese

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

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

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

355 - 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

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

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

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

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

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

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

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

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

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

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

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

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

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

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.

624 - 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

2472 - Feta Aop (150G) (Goat) - Beillevaire

Feta is one of the most easily identifiable PDO cheeses in Greece. The grass from the mountain pastures by the sea provides a rich and tasty base for the milk. Once collected, the milk is then renneted. The curds thus obtained are sliced, drained and distributed in molds. They are then salted, then removed from the mold and begin their maturation in barrels, with brine. Feta is a fresh cheese, its paste is crumbly and its taste balances between the subtle notes of the sheeps milk and the strong and tangy character of the goats milk. Milk : Pasteurised goat & sheep's milk Mature time: 2-3 months

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

Processed Cheese Cheddar Burger 7 Slices (175G) - Inalpi