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Cheese Directory

Spreading

 Petit Livarot AOC
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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.
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 3.5 lb Portion Of Grand Pont L'Eveque AOC
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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.
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 L'Edel de Cleron coupe
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This cheese is loosely based on several that play an important role in traditional French and Swiss mountain Cheeses. It is made from gently pasteurized cow's milk, banded with a strip of bark and aged to develop the oozy, runny Character of the real cheeses called Vacherin du Haut Doubs or Vacherin Mont d'Or. The French and Swiss both are credited With the introduction of this style of cheese which are basically identical except that the Swiss use pasteurized milk and the French use raw milk. The tradition of production stems from the climate and difficulties of living in the mountains; when the Winters came it was literally impossible to deliver milk to the Comte, or Abondance cooperatives, so people made smaller Cheeses for home use that could be eaten within weeks. These young cheeses were fairly fragile and so were banded with bark (Spruce, fir or pine) to hold the shape for storage and serving. Even now these cheeses are best eaten from late fall to Spring when the milk is most suitable for this type of cheese. In the US we have to make due with faux Vacherin due to a listeria problem in 1983, from a batch of contaminated pasteurized Swiss Vacherin. The result is that no Vacherin, Swiss or French may be imported. Ecorce de Sapin, which we also carry, is another cheese made by Perrin in the same manner that Develops a more earthy character and is not as milky in flavor. The flavor of L'Edel de Cleron is perfumed with scents of the Forest and a slight resinous aspect from the bark. The texture is very rich and creamy.
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 Petit L'Edel de Cleron
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This cheese is loosely based on several that play an important role in traditional French and Swiss mountain cheeses. It is made from gently pasteurized cow's milk, banded with a strip of bark and aged to develop the oozy, runny character of the real cheeses called Vacherin du Haut Doubs or Vacherin Mont d'Or. The French and Swiss both are credited with the introduction of this style of cheese which are basically identical except that the Swiss use pasteurized milk and the French use raw milk. The tradition of production stems from the climate and difficulties of living in the mountains; when the winters came it was literally impossible to deliver milk to the Comte, or Abondance cooperatives, so people made smaller cheeses for home use that could be eaten within weeks. These young cheeses were fairly fragile and so were banded with bark (spruce, fir or pine) to hold the shape for storage and serving. Even now these cheeses are best eaten from late fall to spring when the milk is most suitable for this type of cheese. In the US we have to make due with faux Vacherin due to a listeria problem in 1983, from a batch of contaminated pasteurized Swiss Vacherin. The result is that no Vacherin, Swiss or French may be imported. Ecorce de Sapin, which we also carry, is another cheese made by Perrin in the same manner that develops a more earthy character and is not as milky in flavor. The flavor of L'Edel de Cleron is perfumed with scents of the forest and a slight resinous aspect from the bark. The texture is very rich and creamy. This is a smaller version of the L'Edel de Cleron coupe, and will ripen more quickly.
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 Le Fougerus
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From the family of Brie cheeses, this one is most closely related to a Coulommiers, although slightly larger and aged with a fern leaf. Its origins are artisian based having been made directly on farms for single-family consumption. The fern was used both for decoration and to impart a woodsy, earthy scent to the cheese. The cheese is now produced on a much larger scale. Thicker than a Brie de Nangis, it tends to ripen slowly, often with a section of the interior left firm. The flavor is sweet and milky, typical of Brie but with more depth. Forest scents come through delightfully.
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 Pierre Robert
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This triple crFme cheese, invented by Rouzaire, is named after Robert Rouzaire and his son Pierre. Made in a small wheel, this cheese ripens to a perfect buttery texture with a tangy bite not often found in this style of cheese. Just a bit more animated than many of its counterparts, Pierre Robert is a wonderful cheese with its own unique integrity.
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 4 lb Wheel Of Saint~Nectaire "L'Or des Domes" AOC
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This cheese is made in the north part of Auvergne, in the mountainous area of Mont-Dore, a popular Skiing area. Traditionally the cheese is aged on rye straw and occasionally brine washed, which contributes to its Characteristic aroma of an old, humid cellar. The rind may show many colorful molds (white, yellow and red), a result of the Wild grasses that the Salers cows eat during summer and autumn. The texture is semi-soft often with small eyes in the paste. The flavor is a wonderful combination of a summer pasture and sweet, fruity milk flavors.
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 Reblochon AOC
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This endlessly satisfying cheese is made in the Haute-Savoie, and is sometimes called Reblochon de Savoie. Reblochon stems from reblecher, which roughly translates into "to milk again" or in the Savoyard dialect, reblessa, "to steal, swipe or engage in thievery". Considering the history behind the cheese, it is an appropriate definition. Centuries ago, rent and taxes were paid by farmers to the landholders in the form of milk, cheese, or butter. Inventive farmers would allegedly milk the cows dry, then return later to milk the herd again for personal consumption. This second milking provided rich, high butterfat milk creating creamy, flavorful cheeses. The texture is creamy and smooth with a grassy, herbaceous flavor and often a strong, earthy aroma.
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 Rochebaron
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Rochebaron is a wonderful alternative to many of the softer brie-blue combinations available. It is very striking in the case or on the cheeseboard with its soft, gooey texture, and blue veining outlined by the blue-gray color of the ashed rind. The flavor is complex and satisfying while being not too sharp or aggressive.
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 Fromager D'Affinois
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This fantastic soft ripened cheese is a welcome addition to the brie world. When ripe it has a runny texture That coats like icing. The rind is flawless and adds flavor to the sweetness of the cheese. This is truly an Addictive
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