Fleur Du Maquis (~300g) (Ewe) - Les Freres Marchand
This product is available in pre-order.Condition: Order before Monday week 1, receive on Tuesday week 2
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Pre-order
Sainte Maure de Touraine AOP (250g) - Les Freres Marchand
This product is available in pre-order. Condition: Order before Monday week 1, receive on Tuesday week 2
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Pre-order
Selles Sur Cher AOP (150g) - Les Freres Marchand
This product is available in pre-order. Condition: Order before Monday week 1, receive on Tuesday week 2
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Pre-order
Crottin De Chavignol AOP (70g) (Goat) - Les Freres Marchand
This product is available in pre-order.Condition: Order before Monday week 1, receive on Tuesday week 2
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Pre-order
Valencay AOP (250g) (Goat) - Les Freres Marchand
This product is available in pre-order. Condition: Order before Monday week 1, receive on Tuesday week 2
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Pre-order
Pouligny St Pierre AOP (250g) (Goat) - Les Freres Marchand
This product is available in pre-order. Condition: Order before Monday week 1, receive on Tuesday week 2
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Pre-order
Chabichou Du Poitou Aop (150G) - La Maison Du Fromage
This product is available in pre-order.
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Pre-order
Sainte Maure De Touraine Aop (250G) - La Maison Du Fromage
This product is available in pre-order.
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Pre-order
Selles Sur Cher Aop (150G) - La Maison Du Fromage
This product is available in pre-order.
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Pre-order
Valencay Aop (220G) - La Maison Du Fromage
This product is available in pre-order.
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Pre-order
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