AFFIDELICE (aa-FEE-de-lease) |
|
| BOURGOGNE - In many ways, this is similar to the classic Epoisses, the cheese is washed every few days in a bath of Chablis wine, creating a delicate sweetness and a pungent aroma. The rind starts out a pale orange color, then darkens to a copper hue as it matures. Wonderful paired with Pinot Noir, wheat beer and onion jam. |
 |
BANON AOC (BAN-awh) |
|
| PROVENCE - Banon is a delicate little disc wrapped in chestnut leaves that have been briefly steeped in brandy. It is most often eaten fresh, mild and creamy. However, its rustic, fruity, nutty flavors intensify deliciously as it ages. Eat with crusty baguette. Pair with a crisp white, a rose, or a light, fruity red. |
|
BEAUFORT A.O.C. (bo-FORE) |
|
| SAVOIE - Made in the mountain area near Beaufort, it is considered by many to be the best of all Gruyeres. Cows graze on lush alpine grass and wild herbs resulting in milk is rich, fruity, nutty and sweet in flavor. The cheeses are brined and aged at least four months. Perfect with sundried tomato pesto, Champagne or Pinot Noir. |
|
BELLETOILE (bell-aye-TWAH) |
|
| ALSACE-LORRAINE - Made by the French fromagerie, Henri Huton, this triple cream is rich, buttery and mushroomy in flavor with a voluptuous, incredibly creamy texture. A perfect match for a crusty baguette, add a spoonful of blueberry preserves and a glass of bubbly. |
|
BLEU D'AUVERGNE A.O.C. (bleuh doh-VEHRN) |
|
| AUVERGNE - This moist, creamy blue has well-distributed greenish-blue veining and a thin salty rind. Its flavor becomes more intense and spicy as it ages. A wonderful addition to crisp salad greens, melted over pasta or serve on a cheese board alongside juicy red pears, a robust red wine or sweet Sauternes. |
|
BOUCHERON (BOO-sher-OWN) |
|
| LOIRE -This slightly aged, surface-ripened cheese has a firm, crumbly, dense texture. It offers typical goat flavors, tangy hints of citrus, and an herbal quality . It can be used for salads and sandwiches, but its unique shape makes a beautiful addition to any cheese course, add only fruit and crisp white, such as Chenin Blanc. |
|
BREBIROUSSE D'ARGENTAL (bray-bee-ROOSE day-are-jen-TAL) |
|
| BURGUNDY - This sheep's milk brie-style cheese features hints of meadow and hay with a thick, creamy finish. It has a bloomy rind that is slightly orange, when perfectly ripe it will sink slightly around the edges. The texture is creamy and velvety. Pair this beauty with a red or white Burgundy. Enjoy with dried cherries. |
|
BRIE DE MEAUX AOC (BREE-duh-MOH) |
|
| BRIE - This very large wheel has a pleasantly mushroom and earthy aroma. It is luxuriously rich, buttery and smooth on the palate. The paste is compact, even-textured, and the color of straw. When fully ripe, the velvety white rind will slightly redden. Enjoy with a crusty french baguette, lightly oaked Chardonnay or Pinot Noir. |
|
BRIE L'HERMITAGE (BREE ler-mih-TASH) |
|
| BRITTANY - Brie is the best known French cheese and has a nickname "The Queen of Cheeses". The cream-enriched milk creates a rich, luscious texture, and in turn, a very versatile cheese. Pair with fruits, nuts, crusty french baguette and a fruity red wine and of course champagne. |
|
BRIE LE CHATELAIN (BREE lay shat-uh-LANE ) |
|
| ILE DE FRANCE-This is a delicious addition to the brie cheese family. It has a noticeably thick patterned rind and its flavors are milky and savory. Compared to other bries, this is especially creamy and buttery. Pair with crusty bread, dried fruits and a glass of red or white Burgundy or Champagne.
|
|
BRILLAT MYRTILLES (bre-YAT mir-TEEL) |
|
| NORMANDY, BURGUNDY - This triple cream enriched cheese is made with cows milk and covered in billberries. This cheese is melting and creamy with a sweet and fruity flavor that is a universal favorite. Currently available in the spring only, it is a perfect end to a meal with a glass of bubbly. |
|
BRILLAT SAVARIN (bree-YAH sah-vah-RAN) |
|
| NORMANDY, BURGUNDY - A white, downy rind encompasses a soft, lusciously rich paste, enriched with cream, melting and buttery on the pallet. This triple creme is an elegant dessert, drizzled with honey or fresh berries and served with a chilled flute Champagne. |
|
BRINDAMOUR (BRAN-da-MOOR) |
|
| CORSICA - Also known as Fleur du Maquis, this cheese is traditionally covered with herbs such as rosemary, savory, thyme, and coriander seeds. Sweet, creamy, and herbaceous when young, it becomes increasingly tangy, nutty and hard with age. Can be paired with a full-bodied white, but this unique cheese can stand alone. |
|
CABECOU (CAB-bay-KOO) |
|
| PERIGORD - Cabecou means "little goat". The cheese of southwest France. It is intensely nutty and fruity, sometimes available leaf wrapped. Aging brings perfection to this petite silver dollar sized button, giving it an intensity, yet smooth creamy finish. Pairs nicely with fig spread and a Sauvignon Blanc or Pinot Grigio. |
|
CAMEMBERT (KAM-uhm-behr) |
|
| NORMANDY-Authentic Camembert is one of the famous trio of cheeses (along with Livarot and Pont-l'Eveque) made exclusively from the rich milk of cows in Normandy. It's mushroomy, garlicky, woodsy flavor is incredible. Entirely unlike the mass-produced versions so commonly available. Serve with dried apricots, fruity Burgundy. |
|
CHABICHOU DE POITOU (SHAW-bee-shoo du pwah-TOO) |
|
| POITOU-CHARENTES - From the most important goat breeding region in France, this cheese has a delicate and slightly sweet flavor. It is a soft and even-textured pate when young, turns hard and brittle when mature. May take on interesting shapes and it is usually affined for 10-20 days. Pair with date walnut cake and a Chardonney. |
|
CHAOURCE (shah-OORS) |
|
| CHAMPAGNE-ARDENNE, BURGUNDAY - This is delicious at any stage of maturity. When young it's fresh tasting, with a flaky texture. As it ripens, it gets creamy and runny around the edges, with a light red mottling on the thickened rind. It is said to have been created by the monks of Pontigny. Pair with Champagne, Rose and berries. |
|
CHAUMES (SHOME) |
|
| PERIGORD - Based upon traditional Trappist-style cheese, it is a soft with a rich, full-bodied flavor and creamy texture. Chaumes is produced in the foothills of the Pyrenees mountains by one of the largest cheesemaking companies in France. Pair with robust reds, such as Syrah, and rustic crusty baguette or ciabatta. |
|
CHEVRE des CREMIERS (SHEV day krahm-YAY) |
|
| LYONNAIS - This has a creamy, slightly tart flavor, with a tiny bit of earthiness. It is matured in caves and has a beautiful white paste and a wrinkly rind. A lovely and unique addition to any cheese course, pair it with crisp whites, like Sauvignon Blanc, or fruity reds, such as Pinot Noir. |
|
CLOCHETTE (kloe-SHET) |
|
| POITOU-CHARENTES - This beautiful, delicate cheese is named in French for its distinctive bell shape. It is moist, and soft when young, becoming more flaky in texture and intense in flavor as it ages. It is a wonderful, sophisticated addition to an after dinner cheese course, paired with a crisp Chenin Blanc or wheat beer. |
|
COMTE (cone-TAY) |
|
| FRANCHE-COMTE - Produced in the most glorious and rugged part of the French, Swiss boarder. Comte is a serious and spetacular heavy weight, the wheels undergo a long affinage and is regularly rubbed with brine. The flavors are rich and melting with a slight sweet nuttiness. Pair with Chardonnay and a spoonfull of tomato pesto. |
|
COULOMMIERS (coo-loom-YAY) |
|
| ILE-DE-FRANCE - Although a petite version of the Brie family, it is full in flavor. It offers hints of earth and mushroom and has a lingering finish. The paste is pale yellow and smooth. It is wonderful eaten as part of a cheese board, served with crusty bread and a lively, fruity red wine. |
|
CROTTIN DE CHAVINGNOL (crow-TAN de shah-vee-NYOHL) |
|
| BURGUNDY, CENTRE - When young, these tiny barrels are mild and sweet. When aged, they are firm, flinty and flavorful. The cheese is named after its shape, which is cause for discussion. Wonderful with dried fig. Made in the small village of Chavignol, it pairs naturally with crisp whites, especially Sancerre. |
|
DELICE D'ARGENTAL (dey-LEES duh-are-JHEN-tal) |
|
| BURGUNDY - Among all the luxurious double-cremes out there, this is a favorite. Made by hand on a vineyard, it has creme fraiche added, giving it extra richness and a gentle lactic tang. There's the faintest earthy note coming from the thin bloomy rind, but the center is like velvet. Pair with Champagne and fresh blackberries. |
|
DELICE DE NOSTALGIE (de-LEESE de NOS-tal-gee) |
|
| FRANCE - Smooth as silk, rich and creamy, the dreamy delice de nostalgie is perfect for pairing with a flute of your favorite bubbly. velvety smooth and has a full buttery flavor. This one will appeal to anyone with a penchant to indulge in the best. Pair with fresh berries in season, hazelnut and fig crackers. |
|
DELICE DES CREMIERS (dey-LEES day kraym-YAY) |
|
| BURGUNDY - Creamy and slightly spicy, this typical vineyard cheese is delivered in darling wooden boxes. It ripens in cellars for three weeks and continues ripening in boxes for another two weeks. Let it continue to ripen in the box so that the cheese becomes even creamier. Pairs perfectly with fresh fruits, Rose, or Beaujolais. |
|
EPOISSES (ay-PWAHSS) |
|
| BOURGOGNE - One of the great classic french cheeses in the world. Aromatic, yes, but only skin deep, a blond interior and is brimming with meaty, creamy custardy richness. Created my monks in the village of Epoisses, it was (and still is) washed daily in Marc de Bourgogne. Pairs perfectly with nut bread and fine Burgundy. |
|
EPOISSES GRAND (ay-PWASS) |
|
| BOURGOGNE - One of the greatest french classic cheeses in the world, this cheese has a barnyard aroma, a blond interior and is brimming with meaty, creamy richness. Created my monks in the village of Epoisses, it was (and still is) washed daily in Marc de Bourgogne. Pairs perfectly with nut bread and fine Burgundy. |
|
EXPLORATEUR (ehk-sploh-rah-TOOR) |
|
| ILE-DE-FRANCE - Buttery and sweet, this triple cream was invented in 1958, when the rocket Explorer was in the news. A picture of the rocket still appears on the label. Refreshing and moist when young, it is also delectable when aged, developing a tan rind and supple interior. Pair it with a ripe fresh fruit and fruity red wine. |
|
FETA (FET-a) |
|
| FRANCE - Firm and compact, yet crumbly, Feta tastes herbaceous and salty. Made in large blocks that are cut into slices, or "fetes", and packed in salted water. The brine keeps the cheese young and fresh, but can be rinsed off with water or soaked in milk before serving. Great in a salad, spinach pie and a glass of white wine. |
|
FOL EPI (FOLE EP-ee) |
|
| LOIRE - This cheese is made in the style of Emmenthal, but in small 'loaf' style wheels, has a light, sweet fruity, nutty flavor. In French, Fol Epi means 'wild wheat stalk.' Matured for 3 months, the rind made from toasted wheat flour and is decoratively embossed. Excellent for cooking or paired with a full-bodied white |
|
FOUGERUS (Foo-je-row) |
|
| ILE-DE-FRANCE - Soft in texture, it melts in the mouth with a slight tang. The aroma of a forest floor melds with mushroom and a bit of ammonia from the rind. Sitting stout and pretty, this grande dame looks like a small, double-stacked wheel of Brie with a decorative fern on top. Pair this beauty with a lively, fruity red wine. |
|
FOURME D'AMBERT (FOORM dahm-BEHR) |
|
| RHONE-ALPES, AUVERGNE - This is soft, rich creamy blue vein, is less salty than many other blues. From the ancient dairy heartland of Auvergne, the word 'fourme' comes from the bucket shaped molds used to drain and shape this cheese. Serve with fruity, robust reds or a sweet Sauternes or Banyuls. Pair with caramelized walnuts. |
|
FROMAGER D'AFFINOIS (fro-MAJ de a-fin-WAS) |
|
| RHONE-ALPES - Sweet, buttery flavors trump the mushroomy earthiness normally found in Brie. Produced from milk that has been specially filtered to yield a silkier texture. Fabulous when paired with preserves, savory pestos or a fruity red wine, like Beaujolais. It's a Cheese Course Favorite! |
|
FROMAGER D'AFFINOIS BLUE (fro-MAGE da-fin-NWAS bloo) |
|
| FRANCE - This soft ripened cheese with blue veining is just pure heaven. The mild edible rind and creamy paste create a blue cheese that is mild and satisfying to most tastes. As it ages the rind becomes richer and the paste creamier creating an unctious creamy taste sensation. Pair with a pinot noir and a crusty baguette. |
|
FROMAGER D'AFFINOIS TRUFFLES (fro-MAJ da fin-WAS tra-FULLS) |
|
| RHONE-ALPES-The start of truffle season, is when the makers of this Brie style cheese forage the roots of oak trees to find this delicacy to add to their hugely popular cheese.Creamy with a buttery richness, it melts on the tongue as the flavor of earthy, pungent truffles and sweet cream carress the palate. Perfect with Bubbles. |
|
FROMAGER de CLARINES (fro-MAGH duh clar-EEN) |
|
| FRANCHE-COMTE - Smooth and velvety, it must be served as close to room temperature as possible to release it's fresh white truffle flavors. This extraordinary cheese is meant to be served with a spoon directly from its wooden box, which supports its runny consistency. Delicious when served with crusty bread and fruity red wine. |
|
GAPERON (gah-peuh-ROHN) |
|
| AUVERGNE - An assertive cheese, with a Brie-like texture, flavored with chunks of garlic and cracked black pepper. It is said that young men gauged the wealth of prospective in-laws by counting the number of Gaperon hanging at the kitchen window to ripen. A delicious addition to a cheese course, partnered with a robust red. |
|
GRATTE-PAILLE (graht-PIE) |
|
| ILE-DE-FRANCE - In addition to the smooth texture and rich mouth feel associated with cream-enriched cheeses, Gratte-Paille seems to embody the natural, earthy flavors of the pasture grasses and wild herbs. It develops a slight sharpness with age. Luscious with a sweet dessert wine or Champagne. Perfect as a dessert. |
|
GRES DE CHAMPENOISE (GRE-DE cham-PE-nwas) |
|
| FRANCE - This soft, bloomy-rind cheese in the style of a triple Creme. The secret is, that it is enriched with ladles of crème fraiche giving it a wonderful velvety texture and a delightful fresh cream edge. The taste is creamy with a smooth texture and a slightly lactic yet sweet finish. Pair with fresh raspberries and Bubbly. |
|
GRES des VOSGES (greh de VOHJ) |
|
| ALSACE - Full of delicate, buttery flavors with a soft, fruity finish. It is surprisingly mild compared to other washed-rind cheeses. Soft-ripened and pampered to perfection, it is bathed in fruity Gewurtztraminer and is always beautifully adorned with a single fern leaf. Pair with spicy Gewurtztraminer or a robust red. |
|
L'EDEL DE CLERON (la-DELL duh clair-OWN) |
|
| COMTE - This extraordinary cheese is intended to be served with a spoon directly from its wooden box, which supports its almost runny consistency. The flavor profile is gently sweet, slightly woodsy and quite delicious. Traditionally, this is eaten alongside boiled potatoes and cumin seeds. Try it with a glass of Pinot Noir. |
|
LANGRES (LON-gruh) |
|
| CHAMPAGNE - Hence it's formal name of Langres de Champenois, this is for those who don't like a strong taste but appreciate sophisticated flavors that linger lovingly on the palate. Its texture is curdy and springy with subtle flavors and notes of sour cream. It pairs naturally with a French bubbly and a light drizzle of honey. |
|
LE CHEVROT (luh SHEV-roe) |
|
| POITOU-CHARENTES - Delicate and slightly sweet in flavor with faint acidity. The wrinkled rind contains a soft and even textured paste when young, which becomes hard and brittle when mature. Makes a lovey addition to a cheese course, paired with a crisp white, such as Sauvignon Blanc. |
|
LE MERLEMONT (MAER-le-mon) |
|
| FRANCHE-COMTE - This disk-shaped cheese is a cross between a brie and Camembert. It is a soft, unpressed cheese with a thin bloomy rind washed with brine and its mellow, rich flavors are approachable to most. Pair with light, fruity red wines. Enjoy with fresh crisp apples and honey. |
|
LE ROULE (le roo-LAY) |
|
| CHER - A traditional fresh table cream cheese that is light and fluffy can be used for baking and spreading. Its distinctive green swirl of herbs and garlic were first introduced in the 1980s by Fromagerie Triballat. Try with raspberry cranberry relish and crusty baguette for a delicious breakfast along with a Mimosa. |
|
LE SARLET (LE sar-LAY) |
|
| POITOU - This lovely pasteurized goat cheese is unique because the curds spend 14 hours in the whey before they are drained. After 3 weeks of aging, this wonderful soft ripened Perigord cheese is ready. It has a bold goat flavor, and brie like texture. Pair with a crisp white wine like a Chardonney. Enjoy with fresh figs. |
|
LIVAROT (LEE-va-roe) |
|
| BASSE-NORMANDY - Nicknamed "The Colonel" due to its five bands which echo French military uniform stripes. Livarot is one of the famous Norman trio of cheeses. It has a wonderfully pungent rind with a meaty, nutty, earthy flavor. Team it with a well-knit red or cider. Excellent with a crusty bread and fresh fruit. |
|
MIMOLETTE (mee-moh-LET) |
|
| FLANDERS-This cannonball shaped cheese comes to life as it ages. It hardens and turns a deep orange on the interior. The beautiful deep orange hues provide an array of fruity, nutty flavors with hints of caramel and butterscotch. Comparable to an aged farmhouse Gouda. Pairs well with Malbec or dark beer. Enjoy with fresh grapes. |
|
MONTBRIAC (mon-bree-AK) |
|
| FRANCE-This soft blue cheese is cave-ripened and described by some as a blue version of a double-cream Brie or a blue-veined Camembert. This cheese is a tangy, soft, ripened blue made from cow's milk with a very creamy texture and a hint of blue injected into its ash-rubbed gray rind. Try it with an earthy red and rustic honey. |
|
MORBIER (MORE-bee-yay) |
|
| FRANCHE-COMTE-Long ago, soot from copper pots used to cook curd was rubbed on the evening's leftovers to prevent drying and keep bugs away until morning when the curd could be pressed onto the top. Contrary to its smell, Morbier has a mild taste and leaves a wonderful, nutty aftertaste. Enjoy with a glass of Beaujolais and nuts. |
|
MOTTHAIS SUR FEUILLE (mo-THAYS sur FWEEL) |
|
| POITOU-CHARANTES- This little gem is wrapped in a chestnut leaf. The flavour is soft and delicate, with hints of mushroom, it literally melts in your mouth. Pairs well with Champagne or with a medium weight single-malt whisky, and a chunk of fig almond cake. |
|
MUNSTER (MUN-ster) |
|
| ALSACE - Named after the village of Munster. This French original is the authentic one and quite different from German or American versions. The rind is wonderfully stinky, brick-red colored disc, the interior is supple and golden, slightly sticky and sweet, with huge flavor, rich and beefy. Pair with a Riesling or beer. |
|
OSSAU-IRATY (OWE-so ear-a-TEE) |
|
| PYRENEES- Named for the regional river, valley and villages, Ossau-Iraty actually refers to a family of sheep's milk (Brebis) cheese. The prized cheeses are extraordinarily flavored with a lactic, nutty, rich slightly oily, firm texture. This cheese pairs nicely with black olive tapenade and Sauvignon Blanc or a Madiran. |
|
PETIT BASQUE (pe-TEET BASK) |
|
| FRANCE-Le Petit Basque is a generic term but the cheese certainly is not. Petit Basque is essentially Brebis sheep's milk cheese made by local Basque standards. The paste is tightly textured and taffy-like with an oily and slightly woodsy flavor. Pair with a Bordeaux, Burgundy or Barbaresca. Drizzle with extra virgin olive oil. |
|
PETIT SAPIN (pe-TEET sa-PAN) |
|
| COMTE-Creamy and silky, its smooth enough to drink. At room temperature it reaches a fondue-like consistency, and if thats not milky enough, it can be warmed in the oven for dipping pleasure. Heated or not, this cheese is easy to serve guests by simply dunking bread directly into the box. Serve with an oaky Chardonney. |
|
PIERRE ROBERT (pyer ROB-ert) |
|
| CHAMPAGNE -A luxurious triple cream cheese, cream is added to the milk during production. The soft paste is almost mousse like, the rind a tender white bloomy mold, a perfect meltingly rich, buttery texture with a tangy bite not often found in this style of cheese. Spread on baguette or even graham crackers. Pair with Champagne. |
|
PONT-L'EVEQUE (PAWN-lay-VEK) |
|
| NORMANDY-This is one of the famed trio of Normandy cheeses. It has a more earthy, beefy flavor than Camembert due to its brine-washed rind. Its strong smell could indicate a powerful cheese, but this is not the case; it's a fruity, subtle, and refined cheese. It pairs well with Pinot Noir and a crusty baguette drizzled with oil. |
|
PORT SALUT (POR sa-LOO) |
|
| BRITTANY- This popular soft, supple and easy eating cheese has a mild taste. It is now produced at larger production facilities in Lorraine. It is shaped in thick wheels with a dense, pale yellow interior and a bright orange rind. This cheese is popular for breakfast and snacking, especially with fruit. Enjoy with a white wine. |
|
POULIGNY SAINT PIERRE AOC (poo-lin-NEE san PEE-air) |
|
| BERRY-Chevres come in all shapes and sizes just like firecrackers, this is one of the best ,shaped like a pyramid. The pate, an amazing bright white and finely textured, moist, soft and crumbly. Taste is reminiscent of chestnuts with a hint of floral notes, which turns to a tangy sweet creaminess. Eat with figs and Chenin Blanc. |
|
PREFERE DE NOS MONTAGNES (pre-fe-RE DE NO mon-TANYA) |
|
| JURA - Have an uncanny resemblance to Reblochon you would'nt be wrong, this pasteurized version with no lack of that unctuous sweet buttery, nutty, savory flavor or tender edible rind. A faint stinkiness pushes this decadence over the edge. Perfect for making Tartiflette. Old pairings die hard- go with a fruity Beaujolais. |
|
REBLOCHON (ruh-bloe-SHAW) |
|
| SAVOIE- A triumph of cheese making, though sadly currently illegal in the US, because raw milk policies, but if you get the chance to try it on your travels, the texture is brie-like; very sweet,beefy,nutty flavor; deliciously smelly. Enjoy with wines from the same region, fruity, white Savoie wines, or fresh,young, fruity reds. |
|
ROCHE BARON (ROSHE bare-OWN) |
|
| FRANCE - An unusual and delicious cheese which tastes like a fine French Reblochon (washed rind with creamy, beefy flavor) with a bit of mild blueing throughout the paste. Beautiful to behold, this cheese pleases most palates and is perfect for entertaining. Pairs well with an earthy Pinot Noir or Champagne. Enjoy with walnuts. |
|
ROQUEFORT (roke-FORE) |
|
| FRANCE - One of the oldest most famous cheeses in the world. All Roquefort is still ripened in the same cool, damp caves of Combalou where natural fissures allow air currents to flow gently. Its soft, crumbly paste melts in the mouth with an intense and complex spicy, salty, flavor. Paired with Sauternes. Enjoy with honey. |
|
ROUCOULONS (roo-coo-LOHN) |
|
| COMTE - Bloomy rind with considerable reddish mottling. Straw-colored interior, mild flavor with slight mushroom aroma. The heart is the symbol of its tenderness. Enjoy with a varietal of grapes and a glass of Pinot Noir.
|
|
SAINT ALBRAY (SAN ALL-bray) |
|
| FRANCE - Made in the foothills of the Pyrenees Mountains in Basque Country, Saint Albray combines the flavor of a mellow Bloomy-Rind Cheese, (especially when young), with the heartiness of a traditional Washed-Rind Cheese as it matures. Enjoy with a crusty bread, fruit chutney and a glass of Red Bordeaux. |
|
SAINT MARCELIN (SAN mar-sell-AN) |
|
| RHONE ALPES-With a rindless golden crust and an unparalleled silky texture. It comes as a small crock full of rustic, creamy, flawless gem. Aged about one month, the flavor is mushroomy and earthy with a delicate residual tang. As it ripens, the flavors concentrate, becoming quite robust. Spread over a hot baguette, drink Syrah. |
|
SAINT NECTAIRE (SAN neck-TARE) |
|
| AUVERGNE - Nutty and fruity flavor with a touch of salt and spice. It is heated and coagulated with rennet. The curd is pressed into the molds by hand. The cheese is then removed, salted and wrapped in cloth. Finally, it ages in cheese cellars for a minimum of three weeks. Pair with cashews and a glass of Beaujolais or a Lager. |
|
SELLES-SUR-CHER (SELL-sir-SHARE) |
|
| FRANCE - Ashed coating on this disc is a traditional practice originating as an attempt to dry the surface while encouraging blue mold and continued interior ripening. The visual contrast of the bright white paste and black surface is now appreciated as a sign of beauty and regionality. Pair with fresh fig and Sauvignon Blanc. |
|
ST. ANGEL (SAINT ayn-GEL) |
|
| FRANCE - The triple cream speciatly cheese has a thin white delicate rind and incomparable rich creamy texture. It is firm to cut and handle yet melts nicely in your mouth. As it ages, the rind becomes richer and the paste creamier to create a flavor sensation you will just love. Great paired with berries and sparkling wine. |
|
ST. FELICIEN (san-fell-e-see-AN) |
|
| RHONE-ALPES - The rind, pate and flavour of this little cheese is complex with a fabulously creamy texture, a light acid tang and a nutty aromatic nose. As in the production method a soft curd is used. The pate is uncooked and unpressed, the rind has a natural yellow mould. Pair with baguette and St Amour red wine. |
|
ST. MAURE DE TOURAINE (SAN MORE duh ter-RAN) |
|
| TOURAINE - Easily recognized because it has a long straw that traverses the middle. The straw is placed there to facilitate handling of the Sainte Maure de Touraine. The aroma is of walnut. It has a slightly salty taste and depending on maturation, the flavor is nutty. It pairs nicely with a Sauvignon Blanc. Enjoy with almonds. |
|
TERRINE AUX FRAISES (te-REEN-OH FREZ) |
|
| PERIGORD - This very special fresh cheese from Perigord is made with fresh Goats milk. It is stuffed with strawberries forming a gentle, melting and sweet terrine. This is an ideal sprintime dessert. Enjoy it while it's available. Great with a glass of Moscato or sweet Riesling. |
|
TOMME DE FEDOU (tome de fe-DU) |
|
| LANGUEDOC-ROUSSILLON-This 100% sheeps milk cheese has a beautiful natural rind that develops as it ages a damp cellar for 8-12 months. The rind offers a mild earthiness to the aroma and flavor of the cheese while the interior has a firm texture and flavors of hay and nuts. Just right for snacking, perfect with crisp white wine. |
|
TOMME DE SAVOIE (TOME duh sa-VWAH) |
|
| FRANCE - Tomme de Savoie is not a specific brand or place name, but rather a more general regional appellation. The Tomme from Savoie features a semi-hard consistency that melts in your mouth when ripe, and a mild, delightfully nutty flavor which contrast its typically funky, barnyardy, musty aromas. Drink with farmhouse Ales. |
|
TOMME FLEUR VERT (tohm flur vurt) |
|
| FRANCE - This flower-shaped wheel of fresh Loire Valley Goat's Milk Cheese is coated with fresh tarragon and pink peppercorns. It's light and fluffy like a mousse cake. Serve it with crusty french bread and a crisp Sancerre. |
|
VALENCAY (VAL-awn-SAY) |
|
| CENTRE - Napoleon is said to have chopped off the tip with his sword because it reminded him of his failed campaign in Egypt. To this day, the shape remains truncated, but the moist, heavy paste is full and melting, with sweet hay aromas and a slightly sour crumble on the tongue. Enjoy with wafer thin crackers and a Prosecco. |
|
