Bơ sữa (12)

copy of Bơ Mặn - 2558 - Salted Butter Portion Pasteurised Milk Slightly (20G50) - Beillevaire

Bơ Lạt - Unsalted Butter Motte Pasteurised Milk (3Kg) - Beillevaire

Our butter is made using a traditional method: having collected the milk still warm from local farms, the cream is matured in tanks and churned in wooden churns, which gives the butter a special and unique taste. The unsalted version of this raw milk butter, with all of its fine, delicate aromas intact Milk: pasteurised cow's milk

₫1,283,000

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Phô Mai - 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

₫2,882,500

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Phô Mai - 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

₫1,988,865

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Phô Mai - 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

₫1,905,000

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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

₫1,119,980

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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

₫729,000

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Phô Mai - 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

₫1,178,000

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Phô Mai - 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

₫285,000

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Phô Mai - 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

₫402,000

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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

₫2,755,000

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Phô Mai 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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Phô Mai 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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Phô Mai 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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Phô Mai - 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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Phô Mai - 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

₫136,000

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Phô Mai - 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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Phô Mai 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

₫2,306,000

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Phô Mai - 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.

₫5,960,000

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Phô Mai - 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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Phô Mai 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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Phô Mai 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

₫324,000

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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

₫2,560,000

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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

₫7,419,600

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Phô Mai - 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

₫363,000

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