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CONTENT

Mega Selection Catalogue Outline

• Preface• Introduction to company• Commitment to customers• Introduction to products• Brief history of French cheese• Suppliers : logos• Product summary (divided in 8 families of cheese)

Cheese

• White rind soft cheese• Washed rind soft cheese• Goat cheese • Blue cheese • Semi-hard cheese • Hard cheese • Fromage Frais (fresh cheese)• Processed cheeses

Crème Fraîche and Butter

• Crème Fraîche• Butter

Foie gras

• Frozen raw foie gras• Semi preserved whole foie gras • Foie gras block• Rillettes and Terrine• French cold cuts• Ready Meal• Fruit jam for accompanying cheese and foie gras• Pain d’Epices• Cheese Tools

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Mega Selection has been cheese and French gourmet specialist since its creation in 2003 whose vision is to introduce new experience of authentic French cheese to local people. We offer a wide range of products made according to traditional recipes using selected high quality ingredients. As such, we handle only the most exquisite cheese specialties from all region of France.

Why choose Mega Selection? Premium service• Easy ordering options for a wide range of cheeses and delicatessen• All products reflect tradition with the utmost in quality.• Capable of finding tailored solutions to any of your technical, marketing and logistics enquiries • Reliable, complete and on-time deliveries

Security you can trustChoose a photo from “Cooperation” folder• Certified and reliable major suppliers • Essential health requirements for all products with sanitation guarantees• State of the art computer system which ensures order control and any operations• All our cheeses are certified by Food and Drug Administration of Thailand (FDA)

Unique savoir-faire• Guidance in adapting each product to your marketing needs• A variety of products to exclusively suit and enhance your markets• Intensive training French cheese course provided by cheesemasters• Sponsorship for your promotion or marketing

campaigns

Along with a continual presence in leading supermarkets and hypermarkets such as Tesco Lotus, Big C Supercenter, Villa Market, Foodland and Rimping Superstore for instance, Mega Selection won a great success in developing its foodservice market through a varied product offering, customized services for different customers and reliable delivery. Mega Selection satisfies each and every expectation

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IN THE BEGINNING

Cheese dates back to before recorded history, perhaps as far back as 6,000 B.C. We know that cheese was part of the Sumerian diet, 4000 years before the birth of Christ, made from both cows’ and goats’ milk and stored in tall jars. Egyptian tomb murals circa 2000 B.C. show butter and cheese being made, and other murals which show milk stored in skin bags suspended from poles demonstrate a knowledge of dairy husbandry. An enormous variety of cheeses are made, in virtually most countries in Europe.

CHEESE TODAY France is one of leading producers of cheese in Europe, making over 1,400,000 tons a year. Modern technology is used extensively in production, guaranteeing the highest standard of hygiene and quality yet traditional procedures strictly remain. Right from the point of production – the animals themselves – strict quality control is in operation, which continues through the milking and milk col-lection right up until the final production process.

The French cheeses we eat today are made by methods which combine the very best of modern technology together with the experience of hundreds of years of cheese-making.

Bretagne

Basse- Normandie

Centre

Poitou-Charentes

Aquitaine

Midi-Pyrenees

Rhone-Alpes

Languedoc-Roussillon

Provence-Alpes-Cote d’Azur

Limousin

Auvergne

Bourgogne

Lorraine

Champagne-Ardenne

Picardie

Nord-Pas-de-Calais

Haute-Normandre

IIe-de-FranceAlsace

Franche-Comte

Pays-de-la-Loire

FRANCE

PARIS

EU agricultural product quality policyGeographical indications and traditional specialties

EU schemes known as AOP (protected designation of origin) and IGP (protected geographical indication) promote and protect names of quality agricultural products and foodstuffs.

AOP - covers agricultural products and foodstuffs which guarantees to the consumer that the following stringent have been adhere to:

• Geographical are of production• Specific production and ripening processes• Traditional qualities and characteristics of the cheese• Highly regulated quality control methods

Credit: http://ec.europa.eu/agriculture/quality/schemes/index_en.htm

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cheeses in every region of France (former AOC)

NORMANDIEButter and crème d’IsignyCamembert de NormandieLivarotPont l’Eveque Neufchatel/Coeur de neufchatel

CENTRE/VAL DE LOIRECrottin de ChavignolPouligny Saint PierreValençaySainte Maure de TouraineSelles sur Cher

POITOU - CHARENTESChabichou du PoitouButter Charentes - Poitou

POITOU - CHARENTESBleu d’AuvergneCantalFourme d’AmbertSainte NectaireSalers

AQUITAINE/MIDI PYRÉNÉESBleu des CaussesLaguioleOssau IratyRocamadourRoquefort

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Bretagne

Basse- Normandie

Centre

Poitou-Charentes

Aquitaine

Midi-Pyrenees

Rhone-Alpes

Languedoc-Roussillon

Provence-Alpes-Cote d’Azur

Limousin

Auvergne

Bourgogne

Lorraine

Champagne-Ardenne

Picardie

Nord-Pas-de-Calais

Haute-Normandre

IIe-de-FranceAlsace

Franche-Comte

Pays-de-la-Loire

FRANCE

PARIS

MÉDITERRANÉE/CORSEBanonBrocciuPélardon des Cévennes

RHÔNE ALPESBleu du Vercors-SassenageFourme de MontbrisonPicodonRigotte de Condrieu

SAVOIETomme des BaugesAbondanceBeaufortChevrotin des AravisReblochon de Savoie

SAVOIEChaourceEpoissesLangresMâconnaisCharolais

FRANCHE-COMTÉ/ALSACE-LORRAINEBleu de Gex Haut JuraComtéMont d’or/Vacherin mont d’orMorbierMunster/Munster Géromé

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First of all, a fundamental rule: every portion of cheese should contain some of the rind. They will avoid the other tasters from being left out, and also because the taste of the cheese is never always uniform: it gets stronger the closer it is to the rind due to the molding process on the surface. Discovering the subtleties is part of the pleasure in tasting. This is why you should take great care in always sharing out the rind with cheese portions. The cheese knife, easily

recognizable for its two sharp points at the end of a slightly bent blade.

Appropriate Instruments Six types of cheese in cutting process

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The grater and special knifes will cut cheeses with hard dough into thin slices and very small pieces

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The wire butter knife is used to carefully cut cheeses with a fragile texture (Roquefort, fresh goat cheese log,…)

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>>Special instrument used to cut hard cheeses, such as raclettes cheese into thin slices, 8 portions cutter for camembert, 2 hands knife for large cheese, parmesan knife, etc.

Item 013014 and 013016 were removed

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To ensure that we supply the most consistent, high quality products, we carefully handle with only dairy expertise who use the excellent qualified milk in each region in France and treat them with the greatest care, choosing the best lactic starters, optimizing the maturation time yet using traditional methods. Our cheeses as a result ripened in richaromas and have distinctive colors and flavors, thanks to the prodigious care taken by our Master Cheesemakers.

We are the sole exclusive representative of the following global brands:

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Product Code : E47680012Name : Petit Camembert Merci Chef 125 gUnit Weight : 125 gProduct Regularit : regularArea Of Origin : Pays de la LoireMilk Type : Pasteurized cow’s milk

Product Code : E47700012Name : Camembert Merci Chef 240 gUnit Weight : 240 gProduct Regularit : regularArea Of Origin : Pays de la LoireMilk Type : Pasteurized cow’s milk

Product Code : 47690012Name : Camembert Merci Chef x 8 mini portionsUnit Weight : 240 gProduct Regularit : by orderArea Of Origin : Pays de la LoireMilk Type : Pasteurized cow’s milk

Product Code : T8828Name : Camembert Prairie NormandeUnit Weight : 250 gProduct Regularit : regularArea Of Origin : NormandieMilk Type : Pasteurized cow’s milk

Product Code : B300101Name : Camembert Cœur de Lion Unit Weight : 250 gProduct Regularit : regularArea Of Origin : NormandieMilk Type : Pasteurized cow’s milk

White rind soft cheese

Product Code : B449501Name : Petit Camembert Le RustiqueUnit Weight : 150 gProduct Regularit : by orderArea Of Origin : NormandieMilk Type : Pasteurized cow’s milk

Product Code : I3249Name : Camembert Pyro au lait cru moule a la loucheUnit Weight : 250 gProduct Regularit : by orderArea Of Origin : Normandie Milk Type : Raw cow’s milk

1 CAMEMBERTBorn centuries ago in Normandy, one of France’s most fertile regions, authentic Camembert is still exclusively produced here. A similar cheese to brie, it is formed into smaller wheels and may have slightly more robust flavor than its larger cousin.

Try with: Fruity red wine like Pinot Noir or Beaujolais (Gamay)For white wine, try Sauvignon Blanc or rich oaky Califirnia Chardonnay

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Product Code : I30330112Name : Camembert Isigny Ste mère red labelUnit Weight : 250 gProduct Regularit : regularArea Of Origin : NormandieMilk Type : Micro filtered cow’s milk

Product Code : I32800112Name : Camembert organic Isigny Ste Mere Unit Weight : 250 gProduct Regularit : by orderArea Of Origin : NormandieMilk Type : Micro filtered cow’s milk

Product Code : I32600406Name : Camembert ripened with calvados Isigny Ste mèreUnit Weight : 250 gProduct Regularit : by orderArea Of Origin : Normandie

Product Code : Name : Baked Camembert Isigny Ste Mere Unit Weight : 250 gProduct Regularit : by orderArea Of Origin : NormandieMilk Type : Micro filtered cow’s milk

Product Code : I3254550031473Name : Petit camembert with black truffles Isigny Ste MereUnit Weight : 150 gProduct Regularit : by orderArea Of Origin : NormandieMilk Type : Pasteurized cow’s milk

Product Code : I3254550031503Name : Petit camembert with olives Isigny Ste MereUnit Weight : 150 gProduct Regularit : by orderArea Of Origin : NormandieMilk Type : Pasteurized cow’s milk

Product Code : Name : Petit camembert with tomatoes & herbs Isigny Ste MereUnit Weight : 150 gProduct Regularit : by orderArea Of Origin : NormandieMilk Type : Pasteurized cow’s milk

Product Code : Name : Petit camembert with Bay Rose Isigny Ste MerUnit Weight : 150 gProduct Regularit : by orderArea Of Origin : NormandieMilk Type : Pasteurized cow’s milk

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BrieThis is the most prized and celebrated of all French cheeses. Brie is believed to have been created prior to the 8th century. Made from pasteurized cow’s milk, it is one of the beloved cheeses of Charlemagne, the greatest king of France in the middle age.

Try with: Light Chenin Blanc or Pinot Gris or better with Champagne!

Product Code : B303201Name : Brie Bongrain 3 kgUnit Weight : 3 kgProduct Regularit : regularArea Of Origin : NormandieMilk Type : Pasteurized cow’s milk

Product Code : T6862Name : Brie de Melun AOP RouzaireUnit Weight : 1.7 kgProduct Regularit : by orderArea Of Origin : Ile de FranceMilk Type : Raw cow’s milk

Product Code : T6849Name : Brie with truffles RouzaireUnit Weight : 1.4 kgProduct Regularit : regularArea Of Origin : Ile de FranceMilk Type : Pasteurized cow’s milk

Product Code : C6935Name : Brie CantorelUnit Weight : 3 kgProduct Regularit : by orderArea Of Origin : AuvergneMilk Type : Pasteurized cow’s milk

Product Code : I36070101Name : Brie Isigny Ste Mere 3 kgUnit Weight : 3 kgProduct Regularit : regularArea Of Origin : NormandieMilk Type : Pasteurized cow’s milk

Product Code : I36120102Name : Brie Isigny Ste Mere 1 kgUnit Weight : 1 kgProduct Regularit : regularArea Of Origin : NormandieMilk Type : Pasteurized cow’s milk

Product Code : T5800Name : Brie de Meaux AOP Unit Weight : 3 kgProduct Regularit : by orderArea Of Origin : Ile de France Milk Type : Raw cow’s milk

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Product Code : B447510Name : Brie portion Le RustiqueUnit Weight : 200 gProduct Regularit : by orderArea Of Origin : NormandieMilk Type : Pasteurized cow’s milk

Product Code : B300401Name : Brie portion Coeur de LionUnit Weight : 200 gProduct Regularit : by orderArea Of Origin : NormandieMilk Type : Pasteurized cow’s milk

Product Code : E47100021Name : Coulommiers LigeuilUnit Weight : 320 gProduct Regularit : regularArea Of Origin : Poitou CharentesMilk Type : Pasteurized cow’s milk

Brillat SavarinA Soft, white crusted cow’s milk cheese which is named after the 18th century French gourmet and political figure Jean Anthelme Brillat-Savarin. It is produced all year round, mainly in Normandy. It is also available as a fresh cheese (non affine) that resembles rich cream cheese. It is a triple cream Brie that is luscious, creamy and faintly sour.

Try with: Medjool, Champagne and Pale Ale but not with any red wines.

CoulommiersIt is said that Coulommiers is the ancestor of all brie cheeses but has an extra-rich and creamier body. It has nuttier flavor with a thicker crust and must be eaten at its proper ripeness. Made from raw cow’s milk and 8 weeks of maturation are needed. If it is made with rich pasteurized milk, 4 weeks are enough.

Try with: Good red wine from Bordeaux, Cotes du Rhone or Languedoc. Alternatively a Sauvignon Blanc as white wine

Product Code : B305601Name : Coulommiers Coeur de LionUnit Weight : 350 gProduct Regularit : by orderArea Of Origin : NormandieMilk Type : Pasteurized cow’s milk

Product Code : B442210Name : Coulommiers Le RustiqueUnit Weight : 350 gProduct Regularit : by orderArea Of Origin : NormandieMilk Type : Pasteurized cow’s milk

Product Code : T5142Name : Brillat savarin Lincet Unit Weight : 500 gProduct Regularit : by orderArea Of Origin : NormandieMilk Type : Pasteurized cow’s milk

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Caprice des DieuxThis cow’s milk cheese was first produced in 1956, which makes it very young in the world of cheese. It is a modern, soft-white, cheese of oval shape with a smooth, velvety, pure peni-cillin bloomy rind. Simply mild and creamy, this cheese is great for the less adventurous. Affinage takes two weeks.

Try with: Good red wine from Bordeaux, Cotes du Rhone or Languedoc. Alternatively a Sauvignon Blanc as white wine

ChaourceChaource is a cow’s milk cheese originally manufactured in Champagne-Ardenne region since the Middle Age. The central pâte, surrounded by white rind, is soft, creamy in color, and slightly crumble.

Try with: Sancerre or Champagne

Product Code : B000801Name : Caprice des dieux Unit Weight : 125 gProduct Regularit : by orderArea Of Origin : Haute MarneMilk Type : Pasteurized cow’s milk Product Code : T2792

Name : Saint Marcellin AOPUnit Weight : 90 gProduct Regularit : regularArea Of Origin : Bas DauphineMilk Type : Raw cow’s milk

Product Code : T2772Name : St Félicien AOPUnit Weight : 180 gProduct Regularit : regularArea Of Origin : BRhome AlpesMilk Type : Raw cow’s milk

Product Code : B000701Name : Mini Caprice des dieuxUnit Weight : Product Regularit : by orderArea Of Origin : Haute MarneMilk Type : Pasteurized cow’s milk

Product Code : T410Name : Chaource AOP ArmanconUnit Weight : 250 gProduct Regularit : regularArea Of Origin : ChampagneMilk Type : Raw cow’s milk

Saint MarcellinSt Marcellin is a soft, cow’s milk cheese with a runny interior and a strong flavor. It is generally small in size with a mottled creamy white exterior. The degree of runniness increases with age. It is similar to Saint Félicien which is produced in a different part of the Rhône-Alpes region.

Try with: Pinot gris or light sparkling wine like Gavis

Saint FélicienThis is a raw milk cheeses that comes from the farms in the Rhône-Alpes area of France. The French call this caille doux. Maturing is a least two weeks. The taste is creamy and soft and will delight amateurs of soft cow’s cheeses.The rind, pâte and flavor of this little cheese are soft, as in the production method a soft curd is used. The rind has a natural yellow mould.

Try with: Saint Amour (Gamay Noir Grape)

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Product Code : B301401Name : St André portionUnit Weight : 200 gProduct Regularit : regularArea Of Origin : NormandiesMilk Type : Pasteurized cow’s milk

Product Code : B010501Name : Boursault double crèmeUnit Weight : 125 gProduct Regularit : regularArea Of Origin : Pays de la LoireMilk Type : Pasteurized cow’s milk

Product Code : B072501Name : St Aubin Coeur de LionUnit Weight : 200 gProduct Regularit : by orderArea Of Origin : AnjouMilk Type : Pasteurized cow’s milk

Product Code : B301501Name : St André wheelUnit Weight : 2 kgProduct Regularit : by orderArea Of Origin : NormandiesMilk Type : Pasteurized cow’s milk

Saint AndréThis is a high milk-fat (triple cream) cow’s milk cheese in a powdery white, bloomy skin of mold. It has a soft buttery texture as extra heavy cream is added to the cheese during manufacture. It tastes like an intense version of Brie. Saint André is so fatty that it can make white wine taste sour and metallic.

Try with: Light beer

Product Code : T4603Name : Neufchatel AOP Villier CoeurUnit Weight : 200 gProduct Regularit : regularArea Of Origin : NormandiesMilk Type : Raw cow’s milk

NeufchatelNeufchâtel is a soft, slightly crumbly, mould-ripened cheese made in the region of Normandy. One of the oldest cheeses in France, its production is believed to date back to the 6th Century. It looks somewhat similar to camembert, with a dry, white, edible rind, but the taste is saltier and sharper. It has aroma and taste of mushrooms

Try with: Seyval blanc

Boursault Double CrèmeBoursault is a unique, soft ripened, double-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 flavor. Boursault is one of the most versatile cheeses: it can be used in any recipe calling for Brie or Camembert, and it is also and excellent dessert cheese; try pairing it with grapes or pears for a final savoury.

Try with: Light, fruity wines like Vouvray are a prefect choice to enjoy with Boursault, but sparkling white wines and champagnes are also excellent with it.

Saint AubinBeautifully presented in an open wood box, wrapped in waxy paper and tied with a plastic straw, Saint Aubin is unlike Camembert which starts off chalky and ends up runny, this bloomy rind cheese developed by Bongrain, has a unique texture, always unctuous right at the beginning. Its creamy mild flavor pleases a whole family!

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Product Code : B150101Name : Pie d’Angloys Coeur de LionUnit Weight : 200 gProduct Regularit : by orderArea Of Origin : Pays de la LoireMilk Type : Pasteurized cow’s milk

Product Code : T3134Name : Epoisses Germain AOPUnit Weight : 250 gProduct Regularit : regularArea Of Origin : BourgogneMilk Type : Pasteurized cow’s milk

Product Code : I34280108Name : Demi Pont l’Evêque AOP Isigny Ste MèreUnit Weight : 175 gProduct Regularit : regularArea Of Origin : NormandieMilk Type : Pasteurized cow’s milk

Pie d’AngloysPié d’Angloys is definitely the ideal choice for the cheeseboard. It can also be enjoyed simply with crusty French bread to transform a lunch or a quick snack into a treat. Suitable for everyday cook-ing, this cheese enhances the flavor of pastas, salads and rich sauces.

Try with: white Sancerre, Chardonnay or a rich Burgundy or Pinot Noir

Washed rind soft Cheese

EpoissesEpoisses is a cheese made in the village Epoisses found in the commune of Côte-d’Or in France. It is a pungent washed-rind cheese (washed in Marc de Bourgogne, the local pomace brandy) made from unpasteurized cows’s milk.

Try with: White wine from Burgundy or sweet wine such as Sauternes. Alternatively, Marc de Bourgogne’s spirit

MaroillesMaroilles is often reported to have first been made in 962 by a monk in the Abbey of Maroilles. The cheese rapidly became famous throughout the region and was a favorite of several French kings. The cheese is made in individual rectangular blocks with a moist orange-red washed rind and a strong smell.

Try with: White wine like Gewurztraminer, Vouvray, Montlouis, Bonnezeaux, Coteaux du Layon

Product Code : B340001Name : Maroilles AOP FauquetUnit Weight : 200 gProduct Regularit : regularArea Of Origin : Nord Pas de CalaisMilk Type : Pasteurized cow’s milk

Pont l’Evêque Pont l’Evêque is one of the world’s ancient cheeses. Its first creation was date back to the 13th century in the small farms along the coast of Normandy where rich salt milk is abundant. It is well known for its delicate bouquet, which is said to be reminiscent of the Norman countryside. However, it tends to have a strong, pungent aroma. Formed in square shape with color of pale yellow in texture and white-orange rind, it is very rich with supple, yet firm consistency.

Try with: Silky, fruity red wine like Burgundy (Pinot Noir), aromatic Bordeaux of Pomerol or Saint – Emillion

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Product Code : I34290206Name : Livarot AOP Isigny Ste MèreUnit Weight : 250 gProduct Regularit : regularArea Of Origin : NormandieMilk Type : Pasteurized cow’s milk

Product Code : I34030106Name : Petit Pont l’Evêque AOP Isigny Ste MèreUnit Weight : 220 gProduct Regularit : regularArea Of Origin : NormandieMilk Type : Pasteurized cow’s milk

Product Code : I34340406Name : Pont l’Evêque with cider and 5 spices Isigny Ste MèreUnit Weight : 220 gProduct Regularit : by orderArea Of Origin : NormandieMilk Type : Pasteurized cow’s milk

ChaumesChaumes has a distinctive golden soft rind that has a bright tangerine-orange color. The interior is smooth, supple; a rich mellow cheese. The nutty, almost meaty taste and aroma are mild. This gourmet cheese is made of pasteurized milk from high mountain pastures of the Vosges. This factory-produced gourmet cheese is less pronounced than a Munster or an Epoisses, but stronger than a Port Salut. Chaumes may be a good starting point for those who would like to try the very pungent cheeses one day.

Try with: Dry white wines, light to medium bodied like Rose, Sauvignon Blanc or Sancerre.

LivarotNamed after a village of Normandy where it is made, Livarot is a very strong smelling cheese. With its smooth, ripe, slightly spicy flavor, it becomes a true gourmet item in French tradition.

Try with: For white wine, Pinot Gris d’Alsace or of course, Champagne. For red, rich California Merlot is highly recommended.

Product Code : B080801Name : Chaumes wheelUnit Weight : 1.95 kgProduct Regularit : by orderArea Of Origin : PerigordMilk Type : Pasteurized cow’s milk

Product Code : B080910Name : Chaumes portionUnit Weight : 200 gProduct Regularit : regularArea Of Origin : PerigordMilk Type : Pasteurized cow’s milk

Product Code : B83210Name : Crème de ChaumesUnit Weight : 250 gProduct Regularit : by orderArea Of Origin : DordogneMilk Type : Pasteurized cow’s milk

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Le Montagnard des VosgesLe Montagnard des Vosges is a small cheese from the Vosges. It has a dry, slightly pungent orange/white rind with a smooth runny interior.

Try with: Dry white wines, full bodied like Chardonay (with oak), Fume Blanc, Gewurztraminer and Viognier

MunsterMunster is a cheese that comes from the Alsace region in France dating back to approximately the seventh century. It is made from unpasteurized cow’s milk and is matured in damp cellars from 5 weeks up to 3 months depending on the size. The cheese should have a slick and shiny brick-colored rind, a semi-soft body, a very strong and penetrating odor, and a very strong taste.

Try with: A late harvest Gewürztraminer or with young or strong red wines when more mature (Côte-Rôties, Corton, Haut-Médoc, Pinot rouge d’Alsace).

Product Code : B006001Name : Le Montagnard des VosgesUnit Weight : 200 gProduct Regularit : regularArea Of Origin : VosgesMilk Type : Pasteurized cow’s milk

Product Code : B440101Name : Munster AOP LisbethUnit Weight : 125 gProduct Regularit : regularArea Of Origin : AlsaceMilk Type : Pasteurized cow’s milk

Product Code : T7610Name : Langres AOP Schert NuUnit Weight : 180 gProduct Regularit : by orderArea Of Origin : Champagne-ArdennesMilk Type : Raw cow’s milk

Product Code : B440510Name : Munster AOP Le RustiqueUnit Weight : 200 gProduct Regularit : by orderArea Of Origin : AlsaceMilk Type : Pasteurized cow’s milk

Product Code : T7745Name : Mont d’or AOPUnit Weight : 500 gProduct Regularit : regularArea Of Origin : JuraMilk Type : Raw cow’s milk

LangresLangres cheese is made in the high plains of Champagne. Langres cheese traced back from the 18th century. Langres cheesemakers still use traditional methods to produce their cheese. During the long ripening period, the cheese is put in a very humid cellar. Langres cheese is regularly washed with an orange pigment from the Annatto tree found in America. Sometimes the cheese is also washed with local Marc de Champagne. Coming from the same family as Epoisses and Munster, Langres has a strong smell. The firm pâte melts in the mouth and unfold a complex taste. Although a bit salty, Langres is milder than Epoisses.

Try with: Full body red wine from Burgundy, Marc de Bourgogne or Champagne

Mont d’orThis is a soft, rich, seasonal cheese contained in a grayish-yellow blanched rind and called Mont d’Or. Made from cow’s-milk in Switzerland or France, usually in villages of the Jura region (an origin that has been officially controlled since 1981), it typically contains 45 to 50 percent milk fat. It is marketed in a round wooden cheese-box and can be served warmed in its original packaging and eaten like a fondue

Try with: Côtes du Jura (a blend of Chardonnay and Savignin)

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Product Code : T3750Name : Reblochon AOP EdelmontUnit Weight : 240 gProduct Regularit : regularArea Of Origin : SavoieMilk Type : Raw cow’s milk

Product Code : T4940Name : Boulette d’Avesne LeducUnit Weight : 150 gProduct Regularit : by orderArea Of Origin : Nord Pas de CalaisMilk Type : Pasteurized cow’s milk

Reblochon de Savoie Its first creation was date back in the Middle Age. Reblochon has a creamy, softer-than-Brie texture; a nutty after taste; and a strong herbal aroma that is not for the timid. The cheese becomes bitter, however, when overripe.

Try with: Savoie white wine, or fruity red wine such as Beaujolais

Boulette d’avesneThis fermier cheese is named after Avesnes, a village near the Belgian border. It is made from buttermilk or Maroilles, flavored with parsley, pepper, tarragon, and cloves, then shaped by hand and dyed with annatto or covered with pa-prika. Ripening process takes a minimum of 2 months and the dough is weekly washed with beer.

Try with: Passetougrain (Pinot Noir, Gamay Noir grapes)

SoumaintrainThe Soumaintrain is a farmhouse cheese made with cow’s milk, pasteurized or raw, with a soft pâte, uncooked and not pressed. The rind has an orange color that comes from continual washing in brine. Ripening takes about 6 to 8 weeks, with continual brushing in a solution of brine with Marc de Bourgogne added. The final result is a rich, tasty cheese. An excellent cheese for the winter months, the cheese has a powerful rich flavor with a pungent smell; the pâte, a mouth watering taste of sweet, salty and creamy milk flavor.

Try with: Marc de Bourgogne

Product Code : T7820Name : Soumaintrain AOPUnit Weight : 200 gProduct Regularit : by orderArea Of Origin : BourgogneMilk Type : Pasteurized cow’s milk

Product Code : T2423Name : Curé NantaisUnit Weight : 75 gProduct Regularit : by orderArea Of Origin : Pays de la LoireMilk Type : Pasteurized cow’s milk

Product Code : B079701Name : Le vieux panéUnit Weight : 200 gProduct Regularit : by orderArea Of Origin : MayenneMilk Type : Pasteurized cow’s milk

Curé nantaisCuré Nantais resembles its close cousin the Saint-Paulin, but it has a more pronounced taste as it is washed several times during its ripening period. The rind is smooth and humid, the color straw. The pâte is pale yellow, soft with small holes.

Try with: Muscadet (Melon Blanc grape)

Le vieux panéA nice industrial washed rind soft cheese made in from pasteurized cow’s milk in Mayenne, it is ripened during 2 weeks in the square shape. With its subtle flavor, yet creamy and airy, it is considered a good choice for everyone even cheese amateurs.

Try with : Pinot Noir

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Saint AlbraySaint Albray slices beautifully and is mild and moist, but still retains its body despite its creamy nature. Saint Albray’s enduring success comes from its distinctive taste. As a young soft ripened cheese, St. Albray resembles a rich and mellow Camembert, but with a less intense flavor. Within its mysterious aging process, St. Albray develops the hearty, robust flavor of a traditional washed rind cheese. St. Albray has a rich aroma and a rich flavor that can be enhanced by eating it with its ginger/reddish-white rind. Its ivory center contrasts well with its colorful rind

Try with: Pinot Noir or Chianti

Product Code : B083001Name : Saint AlbrayUnit Weight : 200 gProduct Regularit : by orderArea Of Origin : BearnMilk Type : Pasteurized cow’s milk

Goat CheeseAOC and Specialty Goat Cheese

Product Code : E70220006Name : Chabichou du Poitou AOP Soignon Unit Weight : 150 gProduct Regularit : regularArea Of Origin : Val de LoireMilk Type : Pasteurized goat’s milk

Product Code : E72250012Name : Crottin de Chèvre Soignon Unit Weight : 60 gProduct Regularit : regularArea Of Origin : CentreMilk Type : Pasteurized goat’s milk

Product Code : E72860006Name : Pouligny St Pierre Soignon AOP under plastic shell Unit Weight : 150 gProduct Regularit : regularArea Of Origin : Val de LoireMilk Type : Raw goat’s milk

Chabichou du Poitou Its first creation was way back in the 18th century derived from one of the most popular cheese in Arabia. This cylindrical cheese made in Poutou-Charentes along the Loire Valley, has a hard rind and subtle goat flavor.

Try with: Loire wines such as Sancerre or Pouilly-Fumé

Crottin de ChèvreThis is probably the most famous goat cheese of the Loire Valley. It has been produced from since 16th century in the village of Chavignol near Sancerre where good white wine is made. Crottin has a natural rind with ranges from pale ivory to almost black. It is the basing ingredient of goat cheese salad.

Try with: Loire white wine such as Sancerre or any Sauvignon blanc.

Pouligny St Pierre This cheese is a soft rind cheese exclusively made of raw goat’s milk. One of its characteristics is its pyramidal shape. It has got AOC label since 1972. The outstanding characteristic of this cheese is that it is formed like the shape of the rooftop of the famous church of Pouligny St Pierre.

Try with: Sancerre our fruity red wine

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Valençay The Valençay, named after a town in central France, is shaped like a pyramid with the top cut off. As such, sometimes it is called “Pyramide”. The cheese has its form in decapitated pyramid since Napoleon’s period. He blew the top off with his sword just because its original complete pyramid shape reminds him of a war in Egypt. It is full flavored goat cheese with a slightly crumbly texture that gets increasingly creamy with age.

Try with: White wine like Sancerre or fruity Côte du Roussillon

Sainte Maure de Touraine French cheese produced in the region of Touraine. It is an unpasteurized cheese made from goat’s whole milk. It is white and soft under a grayish moldy rind. A remarkable feature is the straw through its center. In the old days, poor farmers do not have enough goat’s milk to make a whole cheese at a time, so they gradually produce it with a small amount of milk gathered each day and that is why a straw is needed to hold the cheese.

Try with: Vouvray, Champagne, Loire valley white (e.g. Sauvignon Blanc), Flemish ale, Kriek, Hefeweizen

Product Code : E74160006Name : Valançay AOP Couturier Unit Weight : 220 gProduct Regularit : regularArea Of Origin : Val de LoireMilk Type : Raw goat’s milk

Product Code : E73030006Name : Sainte Maure de Touraine Soignon AOPUnit Weight : 250 gProduct Regularit : regularArea Of Origin : Val de LoireMilk Type : Raw goat’s milk

Product Code : T1540Name : Banon AOPUnit Weight : 100 gProduct Regularit : regularArea Of Origin : Milk Type : Raw goat’s milk

Product Code : T4426Name : Selles sur Cher AOP Jacquin Unit Weight : 150 gProduct Regularit : by orderArea Of Origin : CentreMilk Type : Raw goat’s milk

BanonAlso known as Banon à la feuille originally from northen Provence. It has a long history cheese probably dates back in Gallo-Roman era. Made from unpasteurized goat and cow’s milk, it is creamy with a full fruity and woody flavor. Ripening can result in a small amount of edible blue mold under the wrapper which enhances flavor of the cheese.

Try with: Chenin Blanc and Bordeaux.

Selle sur Cher Selles-sur-Cher is a goat’s milk cheese made in the Centre region of France. Its name is derived from the commune of Selles-sur-Cher in the Loir-et-Cher department where it was first made in the 19th century.The central pâte is typical of goats cheese, rigid and heavy at first but moist and softening as it melts in the mouth. Its taste is lightly salty with a persistent aftertaste. The exterior is dry with a grey-blue mould covering its surface and has a musty odor. The mould is often eaten and has a considerably stronger flavor.

Try with: Dry white wine like Cour-Cheverny (Romorantin grape) or red wine like St Nicolas de Bourgueil (Cabernet-Franc grape)

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Product Code : T3338Name : Rocamadour AOP AlvignacUnit Weight : 40 gProduct Regularit : by orderArea Of Origin : QuercyMilk Type : Raw goat’s milk

Product Code : T4892Name : Picodon AOP Carte NoireUnit Weight : 80 gProduct Regularit : by orderArea Of Origin : Rhone - AlpesMilk Type : Raw goat’s milk

Rocamadour Cabécou de Rocamadour is more commonly known as “Rocamadour”. The farm producers, since obtaining the AOC label in 1996, have abandoned the name cabécou as too generic, and today insist on calling the cheese “Roca-madour”. This also enables them to differentiate this cheese from the many cabécou that exist. Rocamadour can be eaten at the various stages of matura-tion. The young rocamadour cheese (between 1 and 2 weeks of maturity) has a subtle acidic aroma and a slight nutty taste. During the maturing process, it acquires a delicate velvet rind, which is white at first and then becomes brown/yellow. The pâte is white, supple and creamy.

Try with: White wine like Lirac (Clairette, Grenache Blanc grapes) and light and fruity red wine like Beaujolais (Gamay Noir grape)

Each item with its photo above

PicodonThe picodon is produced from goat’s milk of the highest quality coming from the mountains of the Ardèche and Drome regions of France. Its name come from old french and means sour. Its pungent odor, with a sweet and sour taste, gives this cheese a light sourness that is delicious. The hard rind of the picodon is covered with touches of blue, white or yellow mould. The pâte is firm and homogeneous.

Try with: White wine like Crozes-Hermitage (Marsanne, Roussanne grapes) and light red wine such as Côtes du Forez (Gamay Noir grape)

Product Code : T5929Name : Pélardon des Cévennes AOP Valcrest plastic shell Unit Weight : 60 gProduct Regularit : by orderArea Of Origin : CevennesMilk Type : Raw goat’s milk

Product Code : T3762Name : Chevrotin AOP Des Aravis Unit Weight : 300 gProduct Regularit : by orderArea Of Origin : Haute SavoieMilk Type : Raw goat’s milk

PélardonThe pélardon des Cevennes, little treasure of a goat’s milk cheese, comes from the Cevennes region, near the Alpes in the Languedoc. All the small goat’s chesses in this region are called pélardon, hence the odd name. The maturing period of the pélardon is two to three weeks in a well-aerated cellar. The taste of the pélardon des Cevennes is frutty with a fine balance between acidity and saltiness; this gives the cheese a full, rich milky flavor that lingers on the palate. A sheer delight! The pâte is uncooked and unpressed. The cheese has hardly any rind and as it matures it develops a natural mould.

Try with: Red wine: Faugères (Grenache Noir, Syrah grapes)

ChevrotinThe Chevrotin des Aravis, goat cheese made in the Haute Savoie region, is quite different from goat cheeses produced in the Loire Valley area. In fact the manufacturing process is very similar to the one used for Reblochon cheese and gives it a different texture. Chevrotin des Aravis has the odor of goat and flowers and its taste is soft, nearly sweet. The manufacturing process gives it a mellow mild fine textured pâte with a yellowish-orange rind stained with white mould.

Try with : Full-bodied red wine such as Vin de Savoie (Mondeuse grape) and white wine like St Joseph (Marsanne, Roussanne grapes)

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Product Code : T6310Name :Brocciu AOPUnit Weight : 500 gProduct Regularit : by orderArea Of Origin : CorseMilk Type : Raw goat’s milk

Product Code : E75330006Name : Sainte Maure Soignon 200 g Unit Weight : 200 gProduct Regularit : regularArea Of Origin : CorseMilk Type : Pasteurized goat’s milk

Product Code : E71246002Name : Sainte Maure log Soignon 1 kgUnit Weight : 1 kgProduct Regularit : regularArea Of Origin : Poitou CharentesMilk Type : Pasteurized goat’s milk

Product Code : E70740006Name : Sainte Maure Sélection SoignonUnit Weight : 200 gProduct Regularit : regularArea Of Origin : Poitou CharentesMilk Type : Pasteurized goat’s milk

BrocciuProduced on the island of Corsica, Brocciu is a whey cheese made from sheep milk or goat’s milk . Like Ricotta, it is a young white cheese and is paired frequently with Corsican white wines. the cheese is ready for consumption im-mediately, although ripening is acceptable between perhaps a couple weeks to a month. However, the ideal affinage time for Brocciu is 48 hours to one month. The taste of the Brocciu Passu is strong and little spicy. The pâte has a very soft, creamy and fine texture that will be a delight for all palates.

Try with: Structured red wine such as Ajaccio (Sciacarellu, Barbarossa grapes) or full bodied red wine like Patrimonio (Nielluccio grapes)

Other Ripened Goat cheese Sainte MaureThis is farmhouse cheese with a natural, edible rind and a slightly chalky texture. The flavor of this aged cheese has had time to develop and become more complex.

Try with: Fruity red wine

Product Code : E71370006Name : Tournon St Pierre SoingnonUnit Weight : 120 gProduct Regularit : by orderArea Of Origin : TouraineMilk Type : Raw goat’s milk

Tournon St Pierre Made from goat’s milk in cone shape in Touraine, it has fine rind and ivory – yellowish color. It has firm and creamy pâte with slightly caprine smell. It is recommended to consume in autumn.

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Product Code : E40400002Name : Tomme de chèvre SoignonUnit Weight : 1.6 kgProduct Regularit : regularArea Of Origin : Poitou CharentesMilk Type : Pasteurized goat’s milk

Product Code : E73330008Name : Tomme de chèvre portion SoignonUnit Weight : 175 gProduct Regularit : regularArea Of Origin : Poitou CharentesMilk Type : Pasteurized goat’s milk

Tomme de ChèvreThis is a seasonal cheese, made following traditional methods with the spring milk, which is transformed into cheese from April to December. This semi-hard to hard cheese, depending on the ripening smells like hay because the spring flowers grazed by the goats have ivory color.

Try with: Red wine like Côte du Rhône

Product Code : E70184002Name : Brie de chèvre SoignonUnit Weight : 1 kgProduct Regularit : regularArea Of Origin : Poitou CharentesMilk Type : Pasteurized goat’s milk

Product Code : E71024012Name : Goat cheese log plain Soignon vacuum packedUnit Weight : 110 gProduct Regularit : regularArea Of Origin : Poitou CharentesMilk Type : Pasteurized goat’s milk

Product Code : E71190006Name : Goat cheese log plain Soignon - under plastic shellUnit Weight : 150 gProduct Regularit : regularArea Of Origin : Poitou CharentesMilk Type : Pasteurized goat’s milk

Brie de ChèvreLike a traditional bloomy crusted cheese, but made with pure goat’s milk and tasting fruity and tangy with full goaty flavours. The texture is silky and rich with a dense and creamy taste.

Try with: Chateau Montus Pacheranc Du Vic-Bihl Sec

Product Code : T3762Name : Chevrotin AOP Des Aravis Unit Weight : 300 gProduct Regularit : by orderArea Of Origin : Haute SavoieMilk Type : Raw goat’s milk

ChevrotinThe Chevrotin des Aravis, goat cheese made in the Haute Savoie region, is quite different from goat cheeses produced in the Loire Valley area. In fact the manufacturing process is very similar to the one used for Reblochon cheese and gives it a different texture. Chevrotin des Aravis has the odor of goat and flowers and its taste is soft, nearly sweet. The manufacturing process gives it a mellow mild fine textured pâte with a yellowish-orange rind stained with white mould.

Try with : Full-bodied red wine such as Vin de Savoie (Mondeuse grape) and white wine like St Joseph (Marsanne, Roussanne grapes)

Fresh Goat Cheese

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Product Code : E71224006Name : Goat cheese log garlic herbs Soignon - under plastic shellUnit Weight : 150 gProduct Regularit : regularArea Of Origin : Poitou CharentesMilk Type : Pasteurized goat’s milk

Product Code : E70930006Name : Goat cheese log ashed Soignon - under plastic shellUnit Weight : 150 gProduct Regularit : regularArea Of Origin : Poitou CharentesMilk Type : Pasteurized goat’s milk

Product Code : E71034002Name : Goat Cheese Log Plain Soignon under plastic shellUnit Weight : 1 kgProduct Regularit : regularArea Of Origin : Poitou CharentesMilk Type : Pasteurized goat’s milk

Product Code : E70950002Name : Goat cheese log ashed Soignon - under plastic shellUnit Weight : 1 kgProduct Regularit : by orderArea Of Origin : Poitou CharentesMilk Type : Pasteurized goat’s milk

Product Code : E74050012Name : Spreadable fresh goat cheese Soignon Unit Weight : 150 gProduct Regularit : regularArea Of Origin : Poitou CharentesMilk Type : Pasteurized goat’s milk

Product Code : T6440Name : Picandou Unit Weight : 40 gProduct Regularit : by orderArea Of Origin : PerigordMilk Type : Pasteurized goat’s milk

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Blue Cheese

Bleu de Bresse Bresse Bleu is blue veined cheese with a clear fine taste and a creamy texture. Made in the purest tradition Bresse blue cheese, it is suitable for blue cheese amateurs. It is also goes well with white grapes and walnut bread.

Try with: White wine like Loupiac, Bergerac, Monbazillac or red wine like Côte du Rhône, Gigondas

Saint AgurEasily recognizable by its octagonal shape, Saint Agur is made from pasteur-ized cow’s milk in the village of Monts du Velay. It entices you with its naked butteriness and delicate sharpness. It contains 60% butter cream, thus qualify-ing it also as a double-cream cheese. In other words, every bite is sinful. Mild in flavor and not too salty in comparison to other blues, St Agur appeals to many palettes. Due to its creaminess, it melts and spreads easily. Put a thin slice in your salad or burger or spread it on fresh baguette. It also melts quickly in sauces

Try with: Chardonnay, Syrah, Port, or Vouvray Moelleux.

Product Code : B120201Name : Bresse bleu 125 gUnit Weight : 125 gProduct Regularit : regularArea Of Origin : BretagneMilk Type : Pasteurized cow’s milk

Product Code : B086701Name : Saint Agur wheelUnit Weight : 2.35 kgProduct Regularit : by orderArea Of Origin : Monts du VelayMilk Type : Pasteurized cow’s milk

Product Code : B085601Name : Crème de Saint AgurUnit Weight : 150 gProduct Regularit : by orderArea Of Origin : Monts du VelayMilk Type : Pasteurized cow’s milk

Product Code : B089001Name : Saint Agur mini portion 25 g x 90Unit Weight : 25 gProduct Regularit : by orderArea Of Origin : Monts du VelayMilk Type : Pasteurized cow’s milk

Product Code : B087201Name : Saint Agur portionUnit Weight : 125 gProduct Regularit : by orderArea Of Origin : Monts du VelayMilk Type : Pasteurized cow’s milk

RoquefortOne of the oldest French cheese made exclusively from the milk of the red Lacaune ewes that graze on the huge plateau in Aveyron. The taste is complex, creamy and soft thanks to maturing process is which even nowadays made in the same natural caves of the village for at least 4 months. “Roquefort Papillon” is the most well known Roquefort with full-flavored which is characterized by a great intensity of penicillium roqueforti and rigorous AOC rules.

Try with: White wine like Entre-Deux Mers, as well as Châteauneuf-du-Pape, Sauterres or Jurançon.

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Product Code : B091101Name : Roquefort Papillon AOP black label 1/2 wheelUnit Weight : 1.35 kgProduct Regularit : regularArea Of Origin : Roquefort sur SoulzonMilk Type : Raw ewe’s milk

Product Code : C6166Name : Roquefort Cantorel AOP sliceUnit Weight : 100 gProduct Regularit : regularArea Of Origin : Roquefort sur SoulzonMilk Type : Raw ewe’s milk

Product Code : B091001Name : Roquefort Papillon red lable 1/2 wheelUnit Weight : 1.35 kgProduct Regularit : by orderArea Of Origin : Roquefort sur SoulzonMilk Type : Raw ewe’s milk

Product Code : B092401Name : Roquefort Papillon red lable sliceUnit Weight : 100 gProduct Regularit : by orderArea Of Origin : Roquefort sur SoulzonMilk Type : Raw ewe’s milk

Product Code : C3968Name : Roquefort Cantorel AOP 1/2 wheelUnit Weight : 1.4 kgProduct Regularit : regularArea Of Origin : Roquefort sur SoulzonMilk Type : Raw ewe’s milk

Fourme d’AmbertLegend says that Fourme d’Ambert was already made at the time of the Druids and the Gauls. It is certainly one of the oldest cheeses in France along with Roquefort. Fourme d’Ambert is made in the Monts de Forez of Auvergne. Since 2002, Fourme d’Ambert and Fourme de Montbrison, although almost simlar, have a distinct AOP grade. Fourme d’Ambert is made with cow’s milk in cylindrical form which needs minimum 2 months of affinage. It is one of the mildest of the blue cheeses with creamy, delicate fruity flavor and mushroom overtones.

Try with: Medium-bodied red wine from the Côtes du Rhône, Saumur Champigny as white wine, Sauternes

Product Code : C6126Name : Fourme d’Ambert AOP slice Cantorel Unit Weight : 125 gProduct Regularit : regularArea Of Origin : AuvergneMilk Type : Pasteurized cow’s milk

Product Code : C3862Name : Fourme d’Ambert AOP CantorelUnit Weight : 2.2 kgProduct Regularit : regularArea Of Origin : AuvergneMilk Type : Pasteurized cow’s milk

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Bleu d’AuvergneBleu d’Auvergne is produced in the “Massif Central” between Puy-de-Dôme and Cantal. The area is characterized by volcanic and granitic soil, which is rich in oligo-elements. Although sheep are mostly raised there, producers use cow’s milk for Bleu d’Auvergne, which gives it a creamier taste than Roquefort, made with ewe’s milk: The smell of Bleu d’Auvergne is strong. The taste is spicy with flavors of grasses and wild flowers.

Try with: Sweet wine such as Port or Sauternes. Strong red wines like Cahors or Côtes du Rhône

Product Code : C6111Name : Bleu d’Auvergne AOP Cantorel 125 g Unit Weight : 125 gProduct Regularit : regularArea Of Origin : AuvergneMilk Type : Pasteurized cow’s milk

Product Code : C5412Name : Bleu des Causses AOP Unit Weight : 2.5 kgProduct Regularit : by orderArea Of Origin : Gorges du TarnMilk Type : Raw cow’s milk

Product Code : T2458Name : Bleu du Vercors Sassenage AOP Unit Weight : 5 kgProduct Regularit : by orderArea Of Origin : Rhône-AlpesMilk Type : Pasteurized cow’s milk

Product Code : C3856Name : Bleu d’Auvergne AOP Cantorel Unit Weight : 2.5 kgProduct Regularit : regularArea Of Origin : AuvergneMilk Type : Pasteurized cow’s milk

Product Code : T8136Name : Bleu de Gex AOP Unit Weight : 7 kgProduct Regularit : by orderArea Of Origin : Haut JuraMilk Type : Raw cow’s milk

Bleu de Gex Bleu de Gex and Bleu de Septmoncel are both known under the official name Bleu du Haut Jura. The area of is l’Ain and Jura. The milk comes from the Montbéliarde cows and the spores use to come from the local plants eaten by the cows; today the cheese is injected with the bacteria. Bleu de Gex has a flat wheel shape, the rind is dry, rough, and has a white-yellow color. The gourmet cheese is dense and creamy with a pale ivory color and a marbling of very dark greenish-blue veins. The aroma and flavor are relatively mild but quite definite in character; fruity and nutty. The taste is quite sharp and bitter, but not overpowering.

Try with: Rosé wine like Arbois, Tavel or red wine like Crozes-hermitages, Bordeaux aux tannins, Côte de nuit

Bleu des Causses A close cousin to Roquefort, the Bleu des Causses is matured for 3 to 6 weeks in the natural caves of the Gorges du Tarn. These caves are exposed to the north and are ventilated by “fleurines”, natural chimneys, formed in the cliffs. It is these “fleurines” that allow the cheese to blossom and develop the aroma of the region. The taste is soft and savory, reminiscent of summer pastures. In the winter this taste is more pronounced.

Try with: Red wine like Cahors, Madiran, Irouléguy or white wine like Sauternes, Barsac, Loupiac

Bleu du Vercors SassenanageBleu du Vercors-Sassenage is a mild pasteurized natural rind cow’s milk blue cheese originally produced by monks in the Rhône-Alpes region of France in the 14th century. Now made in the Dauphiné area. This cheese has a delicate flavor with subtle fruitiness and nuttiness. Everyone will also enjoy it because of its rounded flavor and its mild aroma. This cheese is suitable for enhancing sauces, as an aperitif. It gets along well at the end of a meal with a dark rye loaf.

Try with: Red wine like Cotes du Rhone, Beaujolais-villages, Cotes du Ventoux

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Product Code : E40246002Name : Saint Paulin Ligueil wheelUnit Weight : 2.2 kgProduct Regularit : regularArea Of Origin : Poitou CharentesMilk Type : Pasteurized cow’s milk

Product Code : T9001Name : Pave d’Isigny Sainte MereUnit Weight : 2.5 kgProduct Regularit : by orderArea Of Origin : NormandieMilk Type : Pasteurized cow’s milk

Product Code : I36310002Name : Abbaye Ste mère Unit Weight : 2 kgProduct Regularit : by orderArea Of Origin : NormandieMilk Type : Raw cow’s milk

Product Code : E40225000Name : Saint Paulin Ligueil portionUnit Weight : 200 gProduct Regularit : regularArea Of Origin : Poitou CharentesMilk Type : Pasteurized cow’s milk

Semi-Hard Cheese

Saint PaulinSaint Paulin is a creamy, mild, semi-hard French cheese made from pasteurized cow’s milk, originally made by Trappist monks. It is a buttery cheese, but firm enough for slicing. Saint Paulin is similar to havarti and esrom, and is suited to serving as a table or dessert cheese; it is often served with fruit and light wine. Genuine Saint Paulin has an edible yellow-orange rind. It is ripened in a round loaf with slightly protruding sides, and matures in about four weeks.

Try with: Dry white wines, full bodied like Chardonnay (with oak), Fume Blanc, Bordeaux whites, Dry Riesling and Gewurztraminer

Pave d’IsignyA semi firm washed cheese made from finely selected cow’s milk in Normandy, Pavé d’Isigny is smooth and leathery with its bright mandarin-orange rind. This raw milk cheese is creamy and buttery, yet it is firm enough for slicing.

Try with: White wine like Pinot Gris, Montlouis, Coteaux du Layon or red wine like Moulin à vent, Châteauneuf du Pâpe

Abbaye Sainte MèreAbbaye Sainte Mère is a soft washed-rind cheese made from raw cow’s milk collected in the rich pastures of the Normandy coast. The French cheese is made from cow’s milk, and develops a distinctive aroma and taste. The taste of this gourmet cheese is creamy and slightly salty and the aroma is present, but not as overpowering as many other washed-rind cheeses.

Try with: White wine such as Pinot Gris, Vouvray, Loupiac or red wine like Bourgueil, Saint Nicolas du Bourgueil and Chinon

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Ossau IratyOssau Iraty is a classic sheep’s milk cheese made in the French Pyrénées in two neighboring provinces: the Ossau Valley in the Bearn and the wooded hills of Iraty in the French Basque country. Ossau Iraty is made with the milk of the Manech and Basco-Bearnaise ewes. Ossau Iraty is aged for a minimum of 3 months; we age it further in the Artisanal Premium Cheese caves until its paste has turned a luscious ivory; its fragrance is reminiscent of toasted hazelnuts, and its taste encapsulates the sweet, buttery flavors that a great sheep’s milk cheese can deliver.

Try with: White wine like Jurançon, Pacherenc de Vicbic Bilh or rosé wine like Béarn or red wine like Cahors, Saint Emillon

Product Code : C3867Name : Ossau Iraty AOP CantorelUnit Weight : 4.5 kgProduct Regularit : regularArea Of Origin : Pays BasqueMilk Type : Raw ewe’s milk

Cantal Cantal is one of the oldest cheese in France, even before Roquefort and Livarot. Pliny the Elder mentionned Cantal cheese (1st Century AD) in historical evidence. Cantal cheese is named after the Cantal Mountains in Auvergne where the cheese comes from. Made from pasteurized cow’s milk, young Cantal needs at least a month of affinage and up to 6 months for an old one. The taste is stronger when it gets older with milky aroma and nutty flavor

Try with: Red wine from Côtes du Rhône or Beaujolais

Product Code : C4597Name : Cantal entre deux AOP CantorelUnit Weight : 9 kgProduct Regularit : regular Area Of Origin : AuvergneMilk Type : Raw cow’s milk

Product Code : C4572Name : Sainte Nectaire AOP CantorelUnit Weight : 1.8 kgProduct Regularit : regular Area Of Origin : AuvergneMilk Type : Raw cow’s milk

Product Code : B079601Name : Fol Epi wheelUnit Weight : 3 kgProduct Regularit : by order Area Of Origin : Pays de la LoireMilk Type : Pasteurized cow’s milk

Product Code : B68301Name : Fol Epi wheelUnit Weight : 150 gProduct Regularit : by order Area Of Origin : Pays de la LoireMilk Type : Pasteurized cow’s milk

Sainte NectaireSaint Nectaire is an ancient cheese, similar to cheeses made in monasteries. Only cheeses made on farms still follow the traditional methods which must be aged in cellars for a minimum 3 weeks. It has a nutty and fruity flavor with a touch of salt and spice.

Try with: Light and fruity red wine such as Beaujolais

Fol EpiThis is a pressed cheese with holes, unique with its beautiful covering like toasted corn. Its embossed ears of corn and its generous round shape. During its prolonged maturing stage, it develops a tender, melting texture and a good fruity taste.

Try with: sweet white wine such as Côteaux-du-Layon

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Product Code : B081501Name : Etorki portion Unit Weight : 2.3 kgProduct Regularit : regularArea Of Origin : PyrénéesMilk Type : Pasteurized ewe’s milk

Product Code : B080501Name : Etorki whole wheel 2.2 kgUnit Weight : 210 gProduct Regularit : by orderArea Of Origin : PyrénéesMilk Type : Pasteurized ewe’s milk

EtorkiEtorki takes its name from the Basque word for “origin” or “source”. The milk comes from small flocks of black or red-faced Manech sheep and is only made from late December to mid July (when ewes are impregnated again). Etorki is ages from three to six months from fine, cut curd pressed in plastic molds, vertically stacked to press curd and expel whey. It is firm and supple with a burnt caramel sweetness and creamy texture. It is a flavorful addition to recipes especially quiche!

Try with: Rhône style red wine and also excellent with 20 years old Tawny Port

Morbier Morbier is an aromatic and surprisingly mild French cow’s milk cheese defined by the dark vein of vegetable ash streaking through its middle. Today, the ash is purely decorative, a nod to the method by which Morbier was once produced in Franche-Comté. It has a rind which protects the rich, creamy interior and creates a delectably stinky aroma. Morbier, which is aged for at least 60 days, pleasantly confounds expectations. Contrary to its smell, Morbier has a mild taste and leaves a wonderful, nutty aftertaste.

Try with: White wine like Arbois, Côte du Jura, Chablis and Meursault. But for red wine, it is recommended to pair with young Morbier. Try Saint Emillion, Pomerol or Fronsac for example.

Product Code : T4693Name : Morbier (T. Montboissier) AOPUnit Weight : 6 kgProduct Regularit : regular Area Of Origin : Franche-ComtéMilk Type : Raw cow’s milk

Product Code : E40790000Name : Raclette Ligueil Unit Weight : 6.45 kgProduct Regularit : regular Area Of Origin : Pays de la LoireMilk Type : Pasteurized cow’s milk

Product Code : T6513Name : RTomme des Bauges AOP PaccardUnit Weight : 1.6 kgProduct Regularit : by orderArea Of Origin : SavoieMilk Type : Raw cow’s milk

RacletteTraditional Raclette is a semi-firm, salted cheese made from cow’s milk. The cheese originated in the Swiss canton of Valais, but is today also produced in the French regions of Savoie and Franche-Comté.

Try with: Pinot Gris, Sauvignon Blanc

Tomme de SavoieA semi firm, disk-shaped, cow’s milk cheese from Savoie in the French Alps. It has a distinct, thick, gray-brown rind with a beige or straw colored paste. It has a slightly salty, mild but savory taste with an aroma reminiscent of a cheese cellar. Tomme de Savoie is often made with skim milk after the cream has been used to make butter. This is why Tommes are traditionally low in fat content (20-40 %). The maturing process often takes several months which gives the cheese a thick rind with a rustic appearance. The taste is soft and fruity and occasionally one can detect a subtle flavor of grass.

Try with: Medium-bodied red wine from the Côtes du Rhône, Alsace Riesling or Savoie as white wine

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Product Code : T6513Name : Tomme des Bauges AOP PaccardUnit Weight : 1.6 kgProduct Regularit : by order Area Of Origin : SavoieMilk Type : Raw cow’s milk

Product Code : T3742Name : Abondance AOPUnit Weight : 10 kgProduct Regularit : by order Area Of Origin : Haute SavoieMilk Type : Raw cow’s milk

Product Code : T8190Name : Beaufort AOP aged 5 monthsUnit Weight : 3.2 kgProduct Regularit : regularArea Of Origin : SavoieMilk Type : Raw cow’s milk

Tomme des BaugesNamed after the Alpine massif where it originated centuries ago, milk intended for the production of Tome des Bauges has a rather high pH level, which led cheese producers to use mature milk. This technique of slow lactic acidification particularly favors the action of endogenous milk flora. The diversity of flora in the massif and the milk maturing practices required due to the acidity of the milk have combined to produce a cheese with a distinctive character. The cheese itself is pressed semi hard cheese with surface mould made from skimmed unpasteurised cows’ milk. When matured, it has a ridged surface with bumps and irregularities, grey in color. The cheese texture is slightly firm to flexible, pale yellow in color and may have small holes.

Try with: Savoie white wine like Roussette de Savoie, Chignin Bergeron, Chablis and red wine like slightly aged Mondeuse, Beaujolais villages or Chinon.

Tomme Noir des PyrénéesThe Tomme Noire des Pyrenees is manufactured since the XIIth century in the area of Saint-Girons. It knew a significant extension during the XIXth century first locally, then, its reputation extended to the whole country. This semi pressed uncooked cheese is covered with black wax to prevent maturing and moisture lost. The cheese is semi firm with buttery flavor and pale-white interior dotted with small holes.

Try with: Wine from Côte du Frontonnais like le Villauric or red fruity wine

Product Code : C6439Name : Tomme Noire des Pyrénées CantorelUnit Weight : 4.5 kgProduct Regularit : by order Area Of Origin : PyrénéesMilk Type : Pasteurized ewe’s milk

Hard Cheese 6 AbondanceHigh mountain cheese with a creamy rich texture, and a melting fruity flavor, Abondance cheese is medium hard, has a strong smell and a distinct and complex flavor; fruity and with hints of hazelnut. The paste is soft and fluid with an ivory to pale yellow color and has small holes, similar in taste to Comté or Beaufort. It needs 60 to 70 litres of milk to make a wheel of Abondance, which is an excellent example of a great French artisanal cheese that dates back almost 700 years.

Try with: White wine like Morey-Saint-Denis, Crépy, Seyssel, Côte de Nuits-Villages, or red wine like Côte de Nuits-Villages or Morey-Saint-Denis

BeaufortThis cheese was known in the Roman era and is named after a small rural town in the French Alps. It is claimed that the cheese pronounces feeling of grass and flowers of the mountain. Beaufort is a giant cheese with richer and creamier than other mountain cheeses such as Gruyère or Emmental. It has a nice scent of milk, butter and honey. The supple paste has flowery and herbal aroma.

Try with: Chablis and Burgundy white wine

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Product Code : T8332Name : Comté AOPUnit Weight : 10 kgProduct Regularit : regularArea Of Origin : Franche-ComtéMilk Type : Raw cow’s milk

Product Code : I38040020Name : Mimolette Isigny Ste Mere 6 weeks pre-cut Unit Weight : 210 gProduct Regularit : regularArea Of Origin : NormandieMilk Type : Pasteurized cow’s milk

Product Code : T4702Name : French Gruyere BurgonUnit Weight : 8 kgProduct Regularit : regularArea Of Origin : Franche-ComtéMilk Type : Raw cow’s milk

Product Code : I37710004Name : Mimolette Isigny Ste Mere half extra aged 18 months Unit Weight : 1.4 kgProduct Regularit : regularArea Of Origin : NormandieMilk Type : Pasteurized cow’s milk

Product Code : C4580Name : French Emmental Cantorel Block Unit Weight : 3.5 kgProduct Regularit : regularArea Of Origin : Franche-ComtéMilk Type : Pasteurized cow’s milk

6 ComtéComté is an ancient cheese. It has been produced since the time of Char-lemagne. Comté is still traditionally made in more than 190 cheese dairies, known as the “fruitières” in the Jura plateau. Comté has an ivory-colored paste scattered of holes the size of a hazelnut with complex, nutty and caramelized flavor.

Try with: Dry white wines such as Sancerre, light red wine such as Beaujolais, Jura yellow wine

MimoletteFrench Mimolette was born since the prohibition of imported Dutch cheese into France during the reign of Louis XIV. Aged Mimolette is a hard cheese that has the same texture and spherical shape as Dutch Edam but with a natural rind. It tastes gloriously sweet, yet uncommonly tame for a French cheese. It is a dense cheese, hard enough to be grated. Enjoy it chunked or served with a hearty bread and fruit.

Try with: Melon, Chianti or Sangiovese

EmmentalA creamy colored cow’s milk cheese with characteristic large holes has creamy, nutty flavor. It has a piquant, but not very sharp, taste. Emmental becomes a perennial favorite around the world by the time. In the late stage of cheese production, a bacteria called P. freudenreichii consumes the lactic acid excreted by the other bacteria, and releases carbon dioxide gas, which slowly forms the bubbles that make holes.

Try with: dry red wines full bodied like Bordeaux, Cabernet Sauvignon, Cabernet Franc, Meritage, Merlot and Château du Pâpe

GruyèreGruyère is sweet but slightly salty, with a flavor that varies widely with age. It is often described as creamy and nutty when young, becoming with age more assertive, earthy, and complex. When fully aged (five months to a year) it tends to have small holes and cracks which impart a slightly grainy mouthfeel.

Try with: Vermontino, Cinsault, Riesling, Pinot Griogio, Sauvignon Blanc

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LaguioleThe supple pâte melts once in the mouth, revealing a sharp and faintly sour flavor. The taste is complex and slightly perfumed. A cheese of great character, the laguiole has a thick, dry, greyish/orange rind with a golden pâte that is firm, smooth and supple with a yellow hue.

Try with : Light red wine like Bergerac (Merlot, Cabernet-Sauvignon grapes) or dry white wine like Gaillac (Mauzac, L’En de L’El grapes)

Product Code : T8305Name : Laguiole AOP MorinUnit Weight : 5 kgProduct Regularit : by orderArea Of Origin : AubracMilk Type : Raw cow’s milk

Product Code : I43322006Name : Fromage Frais 0%Unit Weight : 200 gProduct Regularit : regularArea Of Origin : Normandie Milk Type : Pasteurized cow’s milk

Product Code : I43342006Name : Fromage Frais 40%Unit Weight : 200 gProduct Regularit : regularArea Of Origin : Normandie Milk Type : Pasteurized cow’s milk

Product Code : I43352006Name : Fromage Frais with strawberry 25%Unit Weight : 200 gProduct Regularit : regularArea Of Origin : Normandie Milk Type : Pasteurized cow’s milk

Fromage Frais 7 Fromage Frais

At Isigny Ste Mère’s, we understand the finer points of seeding the curd, observing the necessary maturation time and draining it, as well as using milk of unrivalled. Our fromage frais is made from the best milk in the Normandy region, wityh the greatest respect for traditional values and with no addictives or preserving agents.

Processed Cheese 8 BoursinMade from the finest fresh milk, cream, herbs and spices, Boursin Spiced Gourmet Cheese is 100% natural and Kosher certified. Its rich, full flavor and creamy, smooth texture are perfect for snacking, baking and broiling.

Try with: white wine like Sancerre or fruity red wine

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Product Code : BEL410186Name : Boursin garlic & HerbsUnit Weight : 150 gProduct Regularit : regularArea Of Origin : Normandie Milk Type : Pasteurized cow’s milk

Product Code : BEL410197Name : Boursin pepperUnit Weight : 150 gProduct Regularit : regularArea Of Origin : Normandie Milk Type : Pasteurized cow’s milk

Product Code : BEL18704Name : Boursin garlic herbs mini portion for food serviceUnit Weight : 1.44 kgProduct Regularit : by orderArea Of Origin : Normandie Milk Type : Pasteurized cow’s milk

Product Code : B048101Name : St Moret spreadable plain cheeseUnit Weight : 150 gProduct Regularit : by orderArea Of Origin : Anjou Milk Type : Pasteurized cow’s milk

Product Code : B048001Name : st moret mini portion 16 g x 144Unit Weight : 16 gProduct Regularit : by orderArea Of Origin : Anjou Milk Type : Pasteurized cow’s milk

Product Code : B038620Name : Tartare walnutsUnit Weight : 125 gProduct Regularit : regularArea Of Origin : Dordogne Milk Type : Pasteurized cow’s milk

Product Code : B038520Name : Tartare shallotsUnit Weight : 150 gProduct Regularit : regularArea Of Origin : Dordogne Milk Type : Pasteurized cow’s milk

8 St Moret

Tartare

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Product Code : B036601Name : Tartare garlic & herbs Unit Weight : 150 gProduct Regularit : regularArea Of Origin : Dordogne Milk Type : Pasteurized cow’s milk

Product Code : B040010Name : Tartare coffret 4 flavors Unit Weight : 133 gProduct Regularit : by orderArea Of Origin : Dordogne Milk Type : Pasteurized cow’s milk

Product Code : B129101Name : Tartare aperifrais Italien herbs Unit Weight : 100 gProduct Regularit : regularArea Of Origin : Bresse Milk Type : Pasteurized cow’s milk

Product Code : B129001Name : Tartare aperifrais herbs from ProvenceUnit Weight : 100 gProduct Regularit : regularArea Of Origin : Bresse Milk Type : Pasteurized cow’s milk

Product Code : B129601Name : Tartare aperifrais tropical Unit Weight : 100 gProduct Regularit : regularArea Of Origin : Bresse Milk Type : Pasteurized cow’s milk

Chavroux

Product Code : B031801Name : ChavrouxUnit Weight : 150 gProduct Regularit : by orderArea Of Origin : Pays de la Loire Milk Type : Pasteurized goat’s milk

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Product Code : T8422Name : Appenzeller Classic silver label Unit Weight : 6.5 kgProduct Regularit : by orderArea Of Origin : Switzerland Milk Type : Pasteurized cow’s milk

Product Code : T5409Name : Tilsiter AOP Unit Weight : 4 kgProduct Regularit : by orderArea Of Origin : Switzerland Milk Type : Pasteurized cow’s milk

Product Code : T8449Name : Tête de Moine AOP aged 3 monthsUnit Weight : 900 gProduct Regularit : by orderArea Of Origin : Switzerland Milk Type : Raw cow’s milk

Product Code : T8430Name : Appenzeller Surchoix gold label Unit Weight : 6 kgProduct Regularit : by orderArea Of Origin : Switzerland Milk Type : Pasteurized cow’s milk

Product Code : T 8435Name : Appenzeller Extra aged black label Unit Weight : 6 kgProduct Regularit : by orderArea Of Origin : Switzerland Milk Type : Raw cow’s milkEuropean Varieties

Switzerland 9 AppenzellerAppeared in a history for 700 years, Appenzeller cheese is a hard cow’s-milk cheese produced in the Appenzell region of northeast Switzerland. “Mysterious” herbal brine, sometimes incorporating wine or cider, is applied to the wheels of cheese while they cure, which flavors and preserves the cheese while promoting the formation of a rind. The cheese is straw-colored, with tiny holes and a golden rind. It has a strong smell and a nutty or fruity flavor, which can range from mild to tangy, depending on how long it is aged. Three types are sold:

“Classic”. Aged three to four months. The wheels are wrapped in a silver label.“Surchoix”. Aged four to six months. Gold label.“Extra”. Aged six months or longer. Black label

Try with:

TilsiterTilsit cheese or Tilsiter cheese is a light yellow semi-hard smear-ripened cheese, created in the mid-19th century by Prussian-Swiss settlers, the Westphal family, from the Emmental valley. Made from pasteurized cow’s milk, the cheese has a medium-firm texture with irregular holes or cracks. It is a complement to hearty brown/rye breads and dark beers. It is a common table cheese, yet versatile. It can be eaten cubed in salads, melted in sauces, on potatoes, flans, or burgers.

Try with: Off-dry or fruity white wine, dark beer

Tête de MoineTête de Moine is a Swiss cheese. Its name, which means “Monk’s Head”, is derived from its invention and initial production by the monks of the abbey of Bellelay, in the mountainous zone of the Bernese Jura, the French-speaking area of the Canton of Bern. The exceptionally strong and pungent cheese is made from cow’s milk, half pressed - half cooked. The cheese is eaten in an unusual way: it must be carefully scraped with a girolle (Tête de Moine curler) in order to develop its scented flavors.

Try with: White wine like Vin jaune du Jura, Chablis, Meursault, and red wine like Saint Emillion, Pomerol, Alsace pinot noir

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EtivazEtivaz is a hard cheese made from raw milk. It is produced by hand over an open fire from May to October in just over a hundred Alpine dairies in the Vaud canton Alps according to a traditional recipe. The raw milk is treated directly in the dairy and is full of aromas of fine Alpine herbs. Its characteristic aromatic/fruity taste with slight hints of nuts can vary slightly from Alp to Alp depending on the food given to the cows. Its dough is ivory to light yellow in color.

Try with:Côtes du Jura Cuvée Prestige

Product Code : T8322Name : EtivazUnit Weight : 127 kgProduct Regularit : by orderArea Of Origin : Switzerland Milk Type : Raw cow’s milk

Product Code : T3044Name : Grana Padano aged 10 -12 months blockUnit Weight : 4.5 kgProduct Regularit : by orderArea Of Origin : Italy Milk Type : Raw cow’s milk

Product Code : T7329Name : Grana Padano aged 10 -12 months whole wheel Unit Weight : 35 kgProduct Regularit : by orderArea Of Origin : Italy Milk Type : Raw cow’s milk

Product Code : T7187Name : Grana Padano extra aged 16 months whole wheel Unit Weight : 35 kgProduct Regularit : by orderArea Of Origin : Italy Milk Type : Raw cow’s milk

Product Code : T6266Name : Gorgonzola Dolce Igor Unit Weight : 6 kgProduct Regularit : by orderArea Of Origin : Italy Milk Type : Pasteurized cow’s milk

ItalyGorgonzola

A very ancient cheese, Gorgonzola looks creamy and soft, with a peculiar, characteristic taste. Soft gorgonzola cheese is slightly spicy while spicy gorgonzola has curd is more blue-veined in its curd, is thicker and more crumbly. Both types of Gorgonzola cheese are produced with pasteurised milk coming from cattle stations placed in the origin area. Maturing lasts at least 50 days for softer types, and more than 80 days for spicy Gorgonzola.

Try with: Spicy gorgonzola requires well-structured, valuable, aged red wines such as a fortified Muscat passito while soft and creamy gorgonzola cheeses are better matched with soft, savory red or white wines like Riesling, White Pinot, Merlot, Langrein Kretzer, Orvieto Classico, Frascati Superiore for examples

Grana PadanoGrana Padano is Parmigiano’s cousin: It is almost the same recipe, but is produced outside of Reggio Emilia. The cheese was created around 1,000 C.E. by the Cistercian monks of the Abbey of Chiaravalle, near Milan, and predates its cousin, which began to be produced in the 1400s. According to some Italian cheese masters, the taste of grana padano is probably less complex than Parmigianno and thus, it can be snacked upon all day while the complexity of its cousin tires the palate.

Try with: A fine Italian Brut or Vino Lugano for white; a Barolo or Brunello for red. For a longer aged (over two years) Grana Padano, pair it with a fortified wine such as Marsala Soleras.

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Product Code : T6924Name : Parmiggiano Reggiano medium aged 13-15 months block 1/8 Unit Weight : 4.5 kgProduct Regularit : by orderArea Of Origin : Italy Milk Type : Raw cow’s milk

Product Code : T4326Name : Fontal (Fontina type) Unit Weight : 2.8 kgProduct Regularit : by orderArea Of Origin : Italy Milk Type : Pasteurized cow’s milk

Product Code : T2980Name : Parmiggiano Reggiano extra aged 22 - 24 months whole wheel Unit Weight : 37 kgProduct Regularit : by orderArea Of Origin : Italy Milk Type : Raw cow’s milk

Product Code : T 10759Name : Provolone dolce Unit Weight : 5.5 kgProduct Regularit : by orderArea Of Origin : Italy Milk Type : Pasteurized cow’s milk

Parmigianno RegiannoMade from raw cow’s milk, Parmigiano-Reggiano is a hard granular cheese, cooked but not pressed, named after the producing areas near Parma, Reggio Emilia in Italy. Historical documents show that in the 13th-14th century Parmigiano was already very similar to that produced today which suggests that its origins can be traced to far earlier.

Parmesan is the French-language name for it and also serves as the informal term for the cheese in the English language and also used for cheeses which imitate Parmigiano-Reggiano.

Try with: White wine like Riesling, Pinot gris, Arbois, Côte du Jura et l’étoile and red wine like Saint Emillion, Pomerol, Bourgueil, Chinon and Saumur.

ProvoloneBorn in 19th century in southern Italy, Provolone is today a full-fat cow’s milk cheese, with a smooth skin produced mainly in the Po River Valley regions of Lombardia and Veneto. It is produced in different forms: shaped like large salami; in a watermelon shape; in a truncated bottle shape; or also in a large pear shape with the characteristic round knob for hanging. Provolone is a semi-hard cheese with taste varying greatly from Provolone Piccante (piquant), aged minimum 4 months and with a very sharp taste, to Provolone Dolce (sweet) with a very mild taste.

Try with: For mild Provolone pair with similarly young wines such as fruity varieties like Sauvignon Blanc, Beaujolais, Novello. As for aged Provolone, pair it with older, more structured wines such as Amarone, Valpolicella, Sangiovese, Nebbiolo, or Barbaresco

Fontal Fontal is a cow’s milk Italian cheese that is less assertive than the classic mountain cheese Fontina Val d’Aosta.Made from pasteurized milk, it is semi firm and elastic, it offers a nutty sweet flavor. It melts very well its that is why its best use is for cooking, where it will form a dense layer of melted gooeyness; a great alternative for mozzarella or provolone.

Try with: Full dry white or red wine such as Langhe Arneis

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FontinaFontina is a cow’s milk Italian cheese which has been made in the Aosta Valley, in the Alps since the 12th century.The original Fontina cheese from Italy is fairly pungent and has quite an intense flavor, although cheeses labeled Fontina that are produced in other countries tend to be much milder. Fontina Val d’Aosta must be made from unpasteurised milk from a single milking, with two batches being made per day. It is noted for its earthy, mushroomy, and woody taste, and pairs exceedingly well with roast meats and truffles.

Try with: Madeira, Vouvray, Nebbiolo, Chianti, Chenin blanc and Riesling

Product Code : T4237Name : Fontina Val d’Aosta Unit Weight : 8 kgProduct Regularit : by orderArea Of Origin : Italy Milk Type : Raw cow’s milk

Product Code : T6237Name : Taleggio Unit Weight : 4 kgProduct Regularit : by orderArea Of Origin : Italy Milk Type : Pasteurized cow’s milk

TaleggioTaleggio is a semi-soft, washed-rind cheese from the Valtaleggio region in northern Italy, near Lombardy. It is characteristically aromatic yet mild in flavor and features tangy, meaty notes with a fruity finish. The texture of the cheese is moist-to-oozy with a very pleasant melt-in-your-mouth feel. The combination of the soft texture, pungent aroma, and buttery flavors has proven to be addictive especially when spread on fresh crusty bread.

Try with: Italian Nebbiolo wines, as well as a young full-bodied wine such as Merlot or with a dessert Riesling or Sauternes

Pecorino RomanoOne of Italian oldest cheese since ancient Roman Empire, it is still made according to the original recipe. Made from ewe’s milk, this salty hard cheese is very crumbly and suitable primarily for grating. Pecorino Romano is most often used on pasta dishes, like the better-known Parmigiano Reggiano (parmesan). Its distinctive aromatic, pleasantly sharp, very salty flavor means that in Italian cuisine, it is preferred for some pasta dishes with highly-flavoured sauces, especially those of Roman origin, such as bucatini all’amatriciana.

Try with: Velletri Rosso or Cesanese del Piglio wines for the young cheese; while the aged version pairs well with more important, strong-bodied wines, such as Brunello di Montalcino, Cannonau di Sardegna, or Carignano del Sulcis Rosso.

SpainManchegoManchego is the most important and well-known sheep’s milk cheese in Spain. The shape of this cheese is very characteristic and defined, due to the traditional use of esparto grass molds which imprints a zigzag pattern along the side of the cheese. The small wooden boards used for pressing the cheese also imprint the typical wheat ear pattern on the top and bottom. The true Manchego, is made only from whole milk of the Manchega sheep raised in the “La Mancha” region.

Try with: robust red wine (Rioja) or a dry sherry (Fino).

Product Code : T1802Name : Manchego AOP aged 12 months Unit Weight : 3 kgProduct Regularit : by order Area Of Origin : SpainMilk Type : Pasteurized ewe’s milk

Product Code : T6272Name : Pecorino Romano Unit Weight : 3.3 kgProduct Regularit : by orderArea Of Origin : Italy Milk Type : Pasteurized ewe’s milk

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Product Code : T2630Name : Stilton Clawson Unit Weight : 4.5 kgProduct Regularit : by orderArea Of Origin : England Milk Type : Pasteurized cow’s milk

Product Code : B440101Name : Boffard Reserva aged 12 months Unit Weight : 2.9 kgProduct Regularit : by order Area Of Origin : SpainMilk Type : Raw ewe’s milk

Product Code : T4997Name : WensleydaleUnit Weight : 2 kgProduct Regularit : by order Area Of Origin : EnglandMilk Type : Pasteurized cow’s milk

Boffard ReservaA Spanish cheese made from raw ewe’s milk prepared by the traditional method know as pastoralists and involves taking the raw milk, straining with a cotton cloth and rubbing with extra virgin olive oil, before leaving to mature for up to a year in the dry caves or cellars. The result is an intense, distinct and strong flavor and what the experts call a refined bouquet.

Try with: Red wine like del Duero, Rioja

EnglandStilton

The most popular British blue cheese made from cow’s milk, it has a less aggressive flavor than many other blue cheeses and is less salty. It is soft, crumbles and creamier with increasing age. The history of Stilton can be traced back to18th century. With its slightly open texture and creamy background it melts and crumbles easily and is one of the few cheeses that freeze well.

Try with: Tawny Port or any dessert wine like Sauterne, Sauterne, Gewurztraminer, Muscat; or Sweet dark Olorosso Sherry andfull bodied, robust red wine such as a Shiraz

WenselydaleWensleydale has a mild, fresh, clean flavor with a honeyed aftertaste and a crumbly, flaky texture. The cheese has been made in Wensleydale since 1150 when the Cistercian monks first settled in the dale. This cheese makes a great snacking cheese and it can be used in cooking as well.

Try with: White wine like Chardonnay and Gewurztraminer

Cheese Platter 10