Persille de Chevre Rambouillet
Persillé de Chèvre is an original farmhouse blue cheese. It has the creamy and fatty texture of a Fourme, as well as the same strong flavor, but it has the aroma of goat cheese! It is veined with blue or green mold in a uniform manner. Its friable paste oozes, but must be “buttery,” that is to say unctuous and well blended. The cheese has a sweet cream undertone with notes of earth and salt. Its rind is coated with a vegetable ash.
Region: Ile-de-France, France
Milk: Goat
Size: approx 250g wedge cut to order
Mini Delice with Black Truffle 100g
All the richness of a triple cream cheese with the extra indulgence of shaved truffle. The texture is light and whipped, the flavour is fresh and creamy with a subtle truffle perfume. Enjoy this cheese with someone you love!
Region: Burgundy, France
Milk: Pasteurised Cow
Size: approx 100g each
Brie Maison aux Truffes 230g+ wedge cut to order
Prepared by the famous Maison de la Truffe in Paris, this Brie is filled with truffles and is the Rolls Royce of the truffle cheese!!!
The Brie has been cut in half and filled with mascarpone cheese mixed with fresh black truffles.
Ripened to perfection, the brie is oozing under the rind with nice mushroomy and yeasty aroma while the truffle mix is rich, creamy and indulgent.
To be enjoyed simply on a crusty baguette.
Region: Ile-de-France, France
Milk: Cow
Size: Approx 230g wedge cut to order
Roquefort AOP 250g
Roquefort is one of the most famous French AOP cheeses. The flavour is big and bold with a burst of spicy blue mould on the front palate. The finish is creamy – but in an entirely different way to a cow’s milk cheese – more grassy and nutty, very deep and lingering. A salty note hums away in the background, bringing balance to all the flavours. Serve the French way – on a baguette with farmhouse butter and truffle honey.
Region: Midi Pyrénées, France
Milk: Unpasteurised Sheep
Size: 250g
Ossau Iraty AOP
There is a long tradition of making sheep and goat cheeses in the mountainous Basque region in South-Western France. Ossau-Iraty is everything a good sheep’s cheese should be – gentle on the palate at first, then slowly unfolding elegant flavours of brazil nuts, grassy pastures and churned butter. The texture is firm and smooth.
Region: Basque Region, France
Milk: Pasteurised Sheep
Size: Approx 250g wedge, cut to order
Petit Brillat Savarin 200g
Named after famous French gastronome and avid cheese-lover Jean Anthelme Brillat-Savarin, this cheese is pure indulgence without being over the top. Under the thin, white rind the triple cream interior has a soft, whipped texture and a rich flavour with a light, lingering finish. Like other double and triple creams, it does have added salt, but it is very subtle on the finish.
Region: Burgundy, France
Milk Type: Pasteurised Cow
Size: approx. 200g wheel
Petit Sapin 250g Jura, Vacherin Mont d’Or style cheese
When it comes to melting cheese in a pot, our Jura, Vacherin Mont d’Or style cheese (Petit Sapin) is the cheese to go for. This is a pasteurised version of the raw milk Mont d’Or. Rapped in a spruced bark, the cheese has a beautiful earthy flavour. Presented in its own baking box, you just need to add a dash of wine, a clove of garlic and bake in the oven for a luscious creamy cheese.
Region: Jura, France
Milk Type: Pasteurised Cow
Size: 250gr each
French Cheese Selection
Ideal for entertaining, this is a selection of our most popular French cheeses. Pack includes:
- A packet of Mario Fongo Mini Lingue 100g
- 5 French cheeses various sizes
- Gift Hamper Box $10 extra – please select your preference below from ‘Options’
NB: If an advertised cheese is not available, a similar cheese will be substituted. Cheese board, fruit and other equipment including knives and wine glasses shown in picture not included.
French Edge Cheese and Wine Hamper
Includes a delicious selection of French cheese with lots of flavour, accompaniments and Rose wine;
Contains;
- Petit St Maure Ash 150g
- Berthaut Affidelice 200g
- Roquefort approx. 180g +
- Mongetto Spicy Fig Jam 230g
- Mario Fongo Lingue Onion 150g
- Rose Wine 750ml
Cremeux de Bourgogne with Truffle 500g (whole wheel)
Just in case the triple cream cheese isn’t indulgent enough for you, we have this version with a layer of shaved black truffle through the middle. The characteristic of this cheese is thick and creamy, the interior is complimented by the delicate perfume of black truffles. It is like eating whipped cream with truffles. The texture is smooth and soft – not runny, but definitely ‘melt-in-the-mouth’ territory.
Region: Burgundy, France
Milk Type: Pasteurised Cow
Size: approx 500g whole wheel
Local Sydney & Melbourne Metro Delivery Only
Crottin
One of the most popular French Goat cheeses, Crottin is characterised by its traditional small size. It is made exclusively with fresh goat’s milk and is moulded by hand. It had a thin wrinkly rind, chalky centre with a fresh clean taste of goat’s milk.
Region: Bougon, France
Milk: Goat
Size: 60g
Langres 180g
Langres is one of the classic soft cheeses from the Champagne region of France with a truly regional character. It’s a mild washed-rind style – during maturation the cheeses are brushed with Marc du Champagne, a process that creates the characteristic wrinkly rosy rind. Although Langres has a pungent flavour and bold appearance, it gives way to a relatively mild flavour – a deep, lingering creaminess with subtle savoury hints of spice, yeast and mushrooms. Langres has a distinctive shape, with a depression in the centre, known as the fountaine – the result of settling during maturation…some like the enjoy this cheese with some Champagne poured into the Fontaine. Serve with plain or rosemary crackers and some glacé fruits. Pair with Champagne, Chardonnay or Pinot Noir.
Region: Champagne, France
Milk: Pasteurised Cow’s Milk
Size: Approx 180g unit
Epoisses Aop 250g in the box
Époisses pronounced “epwas” is a pungent soft-paste cows-milk cheese. Washed rind : washed in brine and Marc de Bourgogne, which is the local brandy. Always ripe and ready to ooze!
Region: Burgundy, France
Milk Type: Pasteurised Cow
Size: 250g each
Epoisses Aop Petit 60g
One of the ‘super-stinkies’! This little cheese is the Mini version of the Epoisses. This cheese is washed with a local grape spirit during its maturation to encourage the development of a sticky, orange rind with rich mushroomy and cured meat flavours. If you like strong cheese you will love Epoisses. The perfect stinky cheese to add on a cheese plate for 1 or 2.
Region: Burgundy, France
Milk Type: Pasteurised Cow
Size: 60g each
Petit Sainte Maure Ashed
The Loire Valley area is well-known for producing an infinite variety of different shapes and sizes of goat’s cheeses. The traditional log (buche) shaped is coated with ash. The flavour is crisp, clean and slightly acidic with a creamy finish and hint of nuttiness and earthy notes. The texture is chalky , but the cheese display a thin layer oozing under the rind.
Region: Centre – Loire Valley, France
Milk: Pasteurised Goat
Size: approx 170g
Petit Sainte Maure
Sainte-Maure is made in a traditional log shape, with an unique wrinkly rind. The flavour is light and fresh with some richer nutty and earthy notes emerging under the striking rind.
Region: Poitou-Charentes, France
Milk: Pasteurised Goat
Size: approx 170g
Délice de Bourgogne -Triple Cream 250g slice cut to order
Délice des Crémiers translates to ‘delight of the cheese-maker’ – and it certainly lives up to its name! Under the thin white rind the interior is super-decadent – rich and creamy with a cakey, whipped texture. There is a note of tangy crème fraîche and a hint of salt on the finish. Enjoy before dinner with a glass of bubbles.
Region: Burgundy, France
Milk Type: Pasteurised Cow
Size: approx. 250G cut to order
Délice de Bourgogne -Triple Cream whole wheel
Délice des Crémiers translates to ‘delight of the cheese-maker’ – and it certainly lives up to its name! Under the thin white rind the interior is super-decadent – rich and creamy with a cakey, whipped texture. There is a note of tangy crème fraîche and a hint of salt on the finish. Enjoy before dinner with a glass of bubbles.
Region: Burgundy, France
Milk Type: Pasteurised Cow
Size: approx. between 900g-1000g
Brie de Meaux 3kg Rouzaire whole wheel instore only “click and collect”
No cheese plate is complete without a slice of good French Brie! Fromage de Meaux is the pasteurised version of the raw milk one Brie de Meaux which is banned in Australia. Fromage de Meaux has a full, round flavour with well-developed mushroomy and yeasty notes. Under the rind the texture is gooey, and it’s best served the traditional way with a French baguette.
Region: Ile-de-France, France
Milk: Cow
Size: Approx 3kg wheel.
Brie de Nangis 1kg Rouzaire whole wheel
This brie is from the village of Tournan en Brie, just outside Paris. The cheese is selected by the local affineur for maturing on rye straw mats in local caves for two months. This natural maturing process develops a crusty, yeasty rind and an unctuous texture. In turn these yeasts will also develop more flavor in the cheese. The pâté of the cheese when ripe will bulge and have a sweet earthy flavor.
Region: Tournan en Brie, France
Milk: Cow
Size: Approx 1kg wheel.
Soumaintrain 400g
This washed rind cheese from the Burgundy region dates back to monastic times.
Produced under IGP regulations, this cheese originally took its name from a small village in the green wooded valley of Armance.
Produced from fresh cow’s milk collected from a strictly designated region, the curds are set using traditional slow overnight lactic fermentation techniques. The young cheese is then matured in humid cellars for a minimum of 21 days where it is regularly washed with a brine solution to encourage the growth of a blushing orange rind veiled with a thin coat of ivory coloured mould.
Mild and creamy with sweet oral aromas when it leaves the dairy, the smooth rind of this natural surface-ripened cheese gradually develops wrinkles and a more pronounced aroma the longer it ages
Like its cousin the famous Epoisses, this washed rind has an orange rind with rich mushroomy and cured meat flavours. However the brine used in the maturation process don’t contain the local grape spirit like Epoisses, and makes this cheese more wine friendly.
Region: Burgundy, France
Milk Type: Pasteurised Cow
Size: 400g each approx
French Raclette
Since the middle ages, shepherds used to heat the raclette in front of an open fire, scraping off the melted layer onto a plate.
The rind is sticky and pungent with aroma of cured meat.
Used in the same way today and served with potatoes, cornichons and cured meat.
Milk: Unpasteurised Cow
Size: approx 250g wedge cut to order
France – Milledome
Brillat Savarin Triple Cream 500g (whole wheel)
Named after famous French gastronome and avid cheese-lover Jean Anthelme Brillat-Savarin, this cheese is pure indulgence without being over the top. Under the thin, white rind the triple cream interior has a soft, whipped texture and a rich flavour with a light, lingering finish. Like other double and triple creams, it does have added salt, but it is very subtle on the finish.
Region: Burgundy, France
Milk Type: Pasteurised Cow
Size: approx 500g whole wheel
Local Sydney & Melbourne Metro Delivery Only
Brie Fermier Bio Organic 250g cut
This organic farmhouse French Brie has an amazing depth of flavour – similar to authentic raw milk Brie (which is banned in Australia). It is rich and creamy with a full, round yeasty, mushroomy note and an ever-so-slight minerally finish. The texture is soft and bulging.
Made and matured on the farm, from the farm’s own herd consisting of approximately 150 dairy cows, this is an authentic organic farmhouse product.
The farm cultivates 160 hectares of land which provides 75 per cent of the feed for the herd, resulting in the milk being a true reflection of the terroir. As the milk is used on
the same day of milking, and travels such a short distance from dairy to fromagerie, it maintains a superior flavor and richness that is definitively reflected in the cheese.
This benchmark cheese displays the classic yeasty, brassica and vegetative flavours that makes this brie so distinctive and unique.
Region: Ile-de-France, France
Milk: Organic Cow
Size: Approx. 250g
Camembert Fermier Bio 250g Organic
This organic farmhouse French Camebert has an amazing depth of flavour – similar to authentic raw milk Brie (which is banned in Australia). It is rich and creamy with a full, round yeasty, mushroomy note and an ever-so-slight minerally finish. The texture is soft and bulging. The flavoursome rind starts out as off-white, but will become more ivory.
Made and matured on the farm, from the farm’s own herd consisting of approximately 150 dairy cows, this is an authentic organic farmhouse product.
The farm cultivates 160 hectares of land which provides 75 per cent of the feed for the herd, resulting in the milk being a true reflection of the terroir. As the milk is used on
the same day of milking, and travels such a short distance from dairy to fromagerie, it maintains a superior flavor and richness that is definitively reflected in the cheese.
This benchmark cheese displays the classic yeasty, brassica and vegetative flavours that makes camembert so distinctive and unique.
Region: Ile-de-France, France
Milk: Organic Cow
Size: Approx. 250g round in a box
Camembert 150g Rouzaire
This is a soft ripened cheese. The milk, first step to a quality product, is collected every day in the north-east of the Seine-et-Marne department. The day after moulding, the cheese is removed the two sides are salted then sprayed with Penicillium. After several days of drying, they go into a maturing cellar where each cheese is turned over at least once a week during ripening. Typical and fully aromatic flavour.
Region: Ile-de-France, France
Milk: Pasteurised Cow
Size: Approx 150g round in a box
Brie Maison de la Truffe 1.5kg approx. whole wheel
Prepared for Rouzaire by the famous Maison de la Truffe in Paris, this Brie is filled with truffles and is the Rolls Royce of the truffle cheese !!!
The Brie has been cut in half and filled with mascarpone cheese mixed with fresh black truffles.
Ripened to perfection, the brie is oozing under the rind with nice mushroomy and yeasty aroma while the truffle mix is rich, creamy and indulgent.
To be enjoyed simply on a crusty baguette.
Region: Ile-de-France, France
Milk: Cow
Size: Approx 1.3kg round in a box
Fougerus 700g Rouzaire whole wheel
This artisanal cheese belonging to the Brie group is slightly larger than a Coulommiers. Originally it was made on a farm for family consumption with the fern leaf serving as decoration and flavouring. The scent of the fern blends with the smell of the mould. Supple with a salty taste.
Region: Ile-de-France, France
Milk: Cow
Size: Approx 700g round in a box
Affidélice au Chablis 200g
An incredibly creamy cheese washed with Chablis wine during maturation to create a full, bold flavour and deep orange colour. Serve Berthaut Affidélice au Chablis in its wooden box with a spoon so your guests can dip into the luscious, gooey interior. Berthaut Affidélice au Chablis is similar to Epoisses.
Region: Burgundy, France
Milk: Pasteurised Cow
Size: 200g
Poitou Chevre Cabris Frais d’Antan 180g
Poitou Chevre produces this fresh goat’s milk cheese, with a velvety texture.
Region: Poitou, France
Milk: Goat
Size: approx 180g
Prefere De Nos Montagnes 250g (Reblochon)
This Reblochon style cheese is a pasturised version of the classic Reblochon. Made in the Rhone-Alpes this mild washed rind has a slight scent of the cellar, a creamy texture and a nutty aftertaste. Its delicate and subtle flavours go well with a glass of Savoie wine and perfect to make Tartiflette.
Region: Rhone -Alpes
Milk: Pasteurised Cow’s Milk
Size: Approx 250g
Beaufort Chalet d’Alpage Aop
Beaufort is rightfully known as the ‘Prince of Gruyères’ for its smooth texture and lingering flavours of melted butter and sweet floral notes. We select only the d’Alpage (alpine) version: these cheeses can only be made in mountain chalets with rich Summer milk. Beaufort can often seem mild at first, but after a few moments the depth of flavour overtakes your entire palate – creamy, floral, herbaceous and nutty with hints of yeastiness.
Region: Rhône-Alpes, France
Milk: Unpasteurised Cow
Size: approx 250g wedge cut to order
