This month, our passionate cheesemongers brought in a beautiful new crop of French cheeses straight from the motherland, which means a selection of delicious (and hard to find) cheeses are in our cases right now and only available this month, while supplies last! Here are a few of our favorites that you may not have tried before!
Petit Grès d’Alsace
Alsace, France
Pasteurized cow's milk, Traditional rennet
This is a light washed cow’s milk cheese, matured for a minimum of 2 months. Under its aromatic, robust sticky rind is a soft, supple straw-colored paste and delicate earthy flavor. Its semi-soft texture is supple, and features nutty and meaty notes. It's also absolutely charming with its fern leaf adornment!
Brebirousse d'Argental
Lyon, France
Pasteurized sheep's milk, Traditional rennet
Creamy with a bloomy orange rind. The name translates to "red sheep" in French. Punchy at first, but then a grassy aroma and milk sweetness. Eat with crusty bread and some fruit jam!
Petit Cantal
Auvergne, France
Pasteurized cow's milk, Traditional rennet
Cantal is one of the oldest cheeses in France. Milky aroma, nutty flavor, a hint of tangy butteriness, and a slightly acidic finish. Did the French make a cheddar? Sounds like it... Savor with a light, fruity red.
La Cendrée Barbichette
Raw goat's Milk, Traditional rennet
Made by a fourth generation cheesemaker, this soft ashed cheese is made from pure, raw goat's milk. It is placed in the ripening cellar for at least six weeks to allow a natural rind with surface mold to form, giving the cheese its characteristic goat aromas with hazelnut, mushroom and brush woodnotes.
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