Livarot
Livarot is a French cheese of the Normandy region, originating in the commune of Livarot. It is a soft, pungent, washed-rind cheese made from cow’s milk. The normal weight for a round of Livarot is 450 g, though it also comes in other weights. It is sold in cylindrical form with the orangish rind wrapped in 3 to 5 rings of dried […]
Camembert
Camembert is a soft cows’ milk cheese with a furry white rind speckled with beige, and a creamy, pale interior which becomes increasingly yellow as the cheese matures. The best examples are usually made from raw milk, but most mass-produced camemberts are now pasteurised. When fully ripe, camembert has a pungent, strongly-flavoured and runny interior somewhat […]
Boursault
Boursault (pronounced Boor-soh) is a unique, soft-ripened, triple-cream cheese, produced in the Loire Valley of France. Named in the 1950’s after its inventor Henri Boursault, it is still one of the most popular triple-creams today, due to its ultra creamy texture, and rich flavors. Boursault is one of the most versatile cheeses: it can be […]
Brie
One of the world’s best-known soft cheeses, Brie originated in north-east France, but is now made all over the world, including in southern England. The large, flat wheels of cheese have a white, downy rind and a pale, mildly flavoured interior that is chalky when young, becoming increasingly runny as the cheese matures. Made from […]
Comte
Comté is a French cheese made from unpasteurized cow’s milk in the Franche-Comté region of eastern France. The cheese is made in discs, each between 40 cm (16 in) and 70 cm (28 in) in diameter, and around 10 cm (4 in) in height. Each disc weighs up to 50 kg (110 lb) with a dry matter around 45%. The rind is usually a dusty-brown colour, and the internal pâte is a pale […]
Beaufort
Beaufort is a firm, raw cow’s milk cheese associated with the Gruyère family. An Alpine cheese, it is produced in Beaufortain, Tarentaise valley and Maurienne, which are located in the Savoie region of the French Alps. Beaufort cheese is pale yellow, with a smooth and creamy texture and lacks holes like other Gruyère-style cheeses, Comté, Vacherin or Emmental. Beaufort also has a very distinct aroma, sometime […]
Munster Gerome
Made on both sides of the Vosges mountains, and formerly named “Munster” on the Alsace side and “Gerome” on the Lorraine side, they were united in 1978 under AOC denomination (protected name status). The origin of this cheese can be traced back to the Middle Ages. The milk for production of Munster Gerome comes from the […]
Chevre
The French word chèvre literally translate to “goat,” and is used to refer to any cheese made from goat’s milk. Colloquially in America, however, chèvre refers exclusively to fresh goat’s milk cheese, it is unaged and eaten almost immediately after it is made. Fresh chèvre tends to be moist, bright and acidic, with a lemony flavor and […]
Maroilles
Maroilles, also known as Marolles, is a semi-soft washed rind cheese from the North of France. After it was invented in the 10th century by a monk in the Abbey of Maroilles, it quickly grew to fame, and was noted as the preferred cheese of several French kings (Philip II, Louis IX, Charles VI, Francis I […]
Vacherin
A seasonal cows’ milk cheese that is made during the winter months in France and Switzerland and packaged in round spruce boxes. When it is fully ripe, after two to three months, the crust of this cheese encases a runny-textured cheese that has a mild, sweet and creamy taste. It’s so soft that, traditionally, it […]