Gaperon is a mild cheese enhanced by garlic and cracked black pepper. Originally the cheese incorporated buttermilk in The recipe. In the Auvergne dialect the word gap or gape translates to buttermilk. After butter production the remaining Buttermilk would be used in the cheese making. Though it no longer contains buttermilk, the flavor is still mildly tangy and Made even more popular by the garlic and pepper.
A monk appaerently invented Maroilles in 960 at the Abbey of Maroilles. It celebrated its 1000th birthday in 1961 with a mass performed in its honor. The texture is spreadable though quite thick and densely creamy. The aroma is strong, pungent and smelly however the flavor should not convey those same characteristics unless it's too old or overripe. The flavor should be a blend of strong cheesey flavor, some fruitiness and finish with a pleasant saltiness.
An ancient cheese from those industrious monks, whose name, Munster, is a derivative of "monastery".Technically, the AOC designated name for this cheese may be Munster of Munster-Gerome form Alsace and Lorraine respectively. Munster undeniably takes its own place in the cheese world. It is strong and pungent in both aroma and on the palate, thou its concentrated rich, spicy and earthy flavor tends to make fans out of the skeptical.
The town of Abondance lies on the river of the same name in the French Alps, close to the Swiss border. Abondance is an AOC Cheese requiring, among other restrictions, that the animals not be fed on silage. The result is a very flavorful cheese Expressing the bounty of rich pastures. The cheese is pressed, brine-soaked and ages, during which time it is rubbed with salt And wiped with a cloth soaked in a morge (made by mixing the sticky, brown rinds of old cheese with saltwater.). This cheese May replace or combine with a gruyere-style or mountain cheese for melting purposes to add extra dimensions of flavor. The Texture is firm with a tight paste and the flavor full, nutty with a nice sharp tang.
A version of Roquefort, made in the same area but with raw cow's milk. The texture is crumbly and creamy and it is well Patterned with blue veins. The flavor shows great character - lots of sharp tang and a lingering blue savory finish.
The family of Banon cheeses traditionally comes from the Provence area and may be made from cow's milk, vache, Goat's milk or a combination. The cheeses are immersed in eau-de-vie then allowed to age in a chestnut leaf. This cow's Milk version develops a rustic woodsy character from the leaf, and with age will become strong and soft.
A Raclette with good flavor can be hard to come by, but this one definitely fills the gap. Authentic and rich, full flavor Comes through in this raw milk version. Raclette, made on both the Swiss and French sides of the Alps, is the name of the Cheese as well as its famous dish. Raclette is derived from the term "racler", meaning to scrape, describing how the dish is Traditionally prepared. Fill a bowl with boiled potatoes, thick pieces of ham, cornicho pickles and then scrape the melting Cheese off the face of the wheel. This, of course, requires that the cheese is heated over a fire, in the half-wheel, but There are ways of getting around that!
An ancient cheese of Normandy, created by monks, it takes its name from the town of Livarot. Historically, it is nicknamed "The Colonel" because it is banded with five stripes like a French Colonel. These were originally pieces of a sedge grass to help the cheese keep its shape but are now pieces of orange-colored paper. Typical of washed rind cheeses, Livarot is not for the meek. The aroma can be strong and smelly with bold, spicy flavors on the palate.
This is another ancient Norman cheese made in the area of its namesake in town. Though still a washed rind Cheese, it is much more restrained that Livarot. The rind is generally not as moist and smelly, but rather with a grassy and Mellow bouquet. The flavor is savory, reminiscent of Camembert, with a rich, creamy texture.
This is another ancient norman cheese made in the area of its namesake in town. Though still a washed rind cheese, it is much more restrained that Livarot. The rind is generally not as moist and smelly, but rather with a grassy and mellow bouquet. The flavor is savory, reminiscent of Camembert, with a rich, creamy texture. This smaller version of Pont L'Eveque will ripen more more quickly than the Grand Pont L'Eveque which we also carry.
