Pont-L’Eveque (France) soft, creamy, mild and sweet

Pont-L’Eveque (France) soft, creamy, mild and sweet

Robiola Bosina, from the Langhe region of northern Italy, is a perfect, creamy blend of cow's and sheep's milk.

Robiola Bosina, from the Langhe region of northern Italy, is a perfect, creamy blend of cow's and sheep's milk.

Comté (Gruyère de Comté) is a French cheese made from unpasteurized cow's milk in the Franche-Comté region,Jura mountain.France.    Comté has the highest production figures of all French AOC cheeses, making around 40,000 tonnes annually. Its name is French for 'county', and is named after the Franche-Comté region.The rind is usually a dusty-brown colour, and the internal pâte is a pale creamy yellow. The texture is relatively hard and flexible, and the taste is strong and slightly sweet.

Comté (Gruyère de Comté) is a French cheese made from unpasteurized cow's milk in the Franche-Comté region,Jura mountain.France. Comté has the highest production figures of all French AOC cheeses, making around 40,000 tonnes annually. Its name is French for 'county', and is named after the Franche-Comté region.The rind is usually a dusty-brown colour, and the internal pâte is a pale creamy yellow. The texture is relatively hard and flexible, and the taste is strong and slightly sweet.

P'tit Basque is a 100% pure sheep's milk cheese produced in France's Basque region in the Pyrenees Mountains, the region that spans the border between France & Spain. The semi-hard cheese is aged for a minimum of 70 days, during which it develops a basket-weave pattern similar to Spain's famous Manchego cheese but with milder and delicate favour. It has a distinctive aroma of sheep's milk, and a smooth, sweet flavour with a nutty finish.

P'tit Basque is a 100% pure sheep's milk cheese produced in France's Basque region in the Pyrenees Mountains, the region that spans the border between France & Spain. The semi-hard cheese is aged for a minimum of 70 days, during which it develops a basket-weave pattern similar to Spain's famous Manchego cheese but with milder and delicate favour. It has a distinctive aroma of sheep's milk, and a smooth, sweet flavour with a nutty finish.

Chabichou du Poitou is a little tower of goaty goodness from the Poitou-Charentes region of central western France.      About 3” in height and 2” wide, with a crinkly, firm outer rind and a dense, fudgy, slightly chalky interior paste.  A mild but complex cheese with a wonderful mouthfeel and a delicate, minerally, tangy flavor with a mild goaty pungency and notes of grass and citrus. A wonderful cheese to pair with most any white wine.

Chabichou du Poitou is a little tower of goaty goodness from the Poitou-Charentes region of central western France. About 3” in height and 2” wide, with a crinkly, firm outer rind and a dense, fudgy, slightly chalky interior paste. A mild but complex cheese with a wonderful mouthfeel and a delicate, minerally, tangy flavor with a mild goaty pungency and notes of grass and citrus. A wonderful cheese to pair with most any white wine.

Gorgonzola is one of the world's oldest blue-veined cheeses. The Cheese is mainly produced in the northern Italian regions of Piedmont and Lombardy, Gorgonzola. This cheese has a crumbly and soft texture with a nutty aroma. It can have a mild to sharp taste depending on its age.

Gorgonzola is one of the world's oldest blue-veined cheeses. The Cheese is mainly produced in the northern Italian regions of Piedmont and Lombardy, Gorgonzola. This cheese has a crumbly and soft texture with a nutty aroma. It can have a mild to sharp taste depending on its age.

Langres Chalancey: The golden rind has been washed in champagne brandy and envelopes a creamy, silky smooth, ivory interior. For a dynamic presentation, pour a splash of Champagne into the cheese's top crater and watch the bubbles dance. Visually stunning and delicious!

Langres Chalancey: The golden rind has been washed in champagne brandy and envelopes a creamy, silky smooth, ivory interior. For a dynamic presentation, pour a splash of Champagne into the cheese's top crater and watch the bubbles dance. Visually stunning and delicious!

Pinterest
Search