Cheese

Brie Pointe (200G) - Saint Benoit - Metro Savigny

Brie 60% (1Kg) - Metro Savigny

Camembert Bio 8 Portions 24% (250G) - Metro Savigny

Crottin De Chèvre (60G)*2 - Metro Savigny

Goat Cheese Log (1Kg) - Metro Savigny

Emmental French Shredded (200G) - Metro Savigny

Emmental Shredded 29% Mg (1Kg) - Metro Savigny

Fondue Cheese (400G) - Metro Savigny

Ossau Iraty Primeur Aop (~2.15Kg) - Metro Savigny

1414 - Mini Brillat Savarin (250G) (Cow) - Beillevaire

Created as an homage to the eponymous gastronome, the Brillat-Savarin aims to please! A triple-cream cheese with an irresistible luscious, melting-in-the-mouth texture. Its flavours are quite delicate. The cheese is made of triple cream and matured for only a couple of weeks, so that the delicate milky and creamy flavours stand out. But as it matures, it becomes more savoury, getting a hint of mushroom. Milk : pasteurised cow's milk Mature time: 2 weeks

8019 - Mini Triple Creme Summer Truffle 1.5% (280G) (Cow) - Beillevaire

This triple cream cheese has a pretty white down on which some orange tips appear over the days. The richness in fat gives it a freshness, as well as a smoothness that melts in the mouth. Finally, we garnish it with a truffled cream for a very feminine balance! A delight that will seduce both truffle lovers and those in the making. Milk : pasteurised cow's milk Mature time: 4-8 weeks

1146 - Machecoulais With Black Truffle 4.5% (140G) (Cow) - Beillevaire

Being a Pascal Beillevaires creation. It is a fresh cows milk cheese with a pleasant milky flavour. It is allowed to mature for 4 to 6 weeks and develop a creamy, velvety rind. Its texture is close to that of a goats cheese, fine and firm in the middle, creamier around the edges. Its flavours are fresh and smooth, slightly savoury, with light citrus notes. Served in a wooden box, it is a pretty addition to a cheeseboard. This one has black truffle in it. A delight that will seduce both truffle lovers and those in the making. Milk : Unpasteurised cow's milk Mature time: 4-6 weeks

215 - 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

1487 - P'Tit Pave Du Gois/ Carre De L'Est (200G) (Cow) - Beillevaire

This little cheese has a big character! Its beautiful orange rind brings typicality, and its soft and supple ivory paste keeps an interesting typicality. It also has a certain length in the mouth with a soft paste. Its flavor remains in the mouth. The Breton marsh of northern Vendée is rich in specific grass and flora that make it a unique place. All of the animals' food comes from the surrounding meadows, either in pastures in the summer or in hay during the winter. Milk : Unpasteurised cow's milk cheeses Mature time: 2-4 weeks

248 - 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

7 - 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

8015 - Brie Grand Morin With Summer Truffle 1.5% (~4Kg) (Cow) - Beillevaire

Made from a traditional Brie combined with crushed truffle mushrooms and mascarpone, resulting in a delicately flavored cheese with the essence of truffle. This blend offers a distinctly different taste compared to the original Brie and is perfect for all those who love culinary exploration Milk : Unpasteurised cow's milk. Mature time: 4 weeks. Add summer truffle and let it mature for 3 days.

693 - 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

2079 - 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

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

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

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

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

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