Camembert Rustique - cow's milk soft AOC cheese - 2.2 lb/1 kg, France.
Camembert Rustique is synonymous with French cheese. And yet, it is difficult to find any decent Camembert, since there are many imitations that donít come close to the originalís unctuous taste. But we are experts at finding only the best for you. The word Rustique means President. From the milk of Normandy cows, a good Camembert has a rind covered in white mold with reddish stripes and stains. In 1983, the AOC designated Camembert as one of Franceís elite cheeses. French cheese magnate Isigny made it in the 1930s. Camembert is only made industrially now, rural chee... more »
- SKU: 120016
Pont l'eveque Grain d'Orge - soft washed rind cow's milk ctinky cheese - 7.7 oz/220 gr, France.
Packed in a nice wooden box.
Probably the oldest Norman, it takes two liters of milk to make one Pont l'eveque of 8.8 oz. After washing, the rind is moist and ochre in color. The pate is creamy yellow, fine-textured, and smooth. It sinks under finger pressure but has no elasticity. As the cheese ripens, the rind grows sticky and reddens, and small holes spread through the pate. Further ripening will result in pate that glistens with fat when cut. There are lingering traces of sweetness in the taste. During the affinage, the cheeses are... more »
- SKU: 120274
Camembert du Bocage - cow's milk soft cheese - 8.8 oz/250 gr, France.
Has typical Camembert characteristics such as white rind and creamy yellow pate. Tends to be a little salty sometimes. This version of Camembert does tend to be stronger than you would expect from a Camembert.
Compliments: Serve simply with a fresh country white or peasant bread.
Fat in Cheese: 45%
- SKU: 121580
Camembert d'Isigny Ste. Mere - soft and flowery rind - cow's milk cheese - 8.8 oz/250 gr, France.
The pate is creamy yellow, supple, and gives slightly to finger pressure. A real Camembert is a thing to worship, it is a full-flavored gourmet cheese at once garlicky, truffly, mushroomy and lightly salty, with an underlying flavor of nuts and wood. there are not many sources left that still produce an excellent Camembert cheese.
Appropriate wines: Gamay and Pinot Noir red, Brut Cider.
Fat in Cheese: 45%
- SKU: 120019
Pont l'Eveque - large - sharp cow's milk soft cheese, cut cheese - 1 lb/454 g, France.
Probably the oldest Normandy cheese, it takes two liters of milk to make one Pont l'eveque of 8.8 oz. After washing, the rind is moist and ochre in color. The pate is creamy yellow, fine-textured, and smooth. It sinks under finger pressure but has no elasticity.
As the cheese ripens, the rind grows sticky and reddens, and small holes spread throughout the pate. Further ripening will result in pate that glistens with fat when cut, with lingering traces of sweetness in the taste. During the affinage, the cheeses are washed, brushed and turned.
- SKU: 121583
Pont l'Eveque AOC - cowís milk soft cheese - 12.3 oz/350 gr, France.
Made from rich, salty, pasteurized cow's milk, this cheese's taste is acquired from the gentle sun and humidity that produce the lush grass in Normandy. The taste is creamy, finely textured, and smooth; it is extremely pleasant, especially if you choose to eat the rind.
- SKU: 126053
Italian Wire Cheese Cutter/Slicer with Wooden Handles - 51.2" L, Italy.
Ends have wooden handles
- SKU: 330157