Category Archives: france
Tomme de Savoie has a beautifully rustic, gray-brown, fuzzy, inedible thick crust. The cheese inside is robust with slight overtones of salt and an unmistakably raw flavor. This French, unpasteurized cow’s milk cheese has a charming simplicity. Try the Canadian version, Tomme de Grosse Ile.
Named for its producer, St. Andre Creamery located in France, this soft ripened triple cream is an amazingly rich and creamy cheese that is made from fresh cow’s milk and enriched with pure cream. St. Andre has a bloomy white edible rind and a soft creamy interior similar to Camembert. Its flavor is rich and
St. Agur is a rich, creamy blue with a spicy blue flavor. Mild in flavor and not too salty in comparison to more traditional blues, St. Agur appeals to many palettes.
A firm, unpasteurized sheep’s milk cheese, it’s covered by natural, bone-colored, patterned rind that lends a rustic, almost antique quality to the cheese. The ivory paste inside is a complex bundle of earthy, grassy flavors with a balanced salt content.
The world’s most famous melting cheese, Raclette has a semi-soft interior dotted with small holes and a rosy inedible rind. Eaten as a table cheese, Raclette has a smooth, creamy taste that is neither too salty nor sharp and tends to have a strong, pungent aroma.
Soft, ivory-coloured, farm, aged washed rind cheese with a hazelnut and mushroom flavour.
Vacherin Mont d’Or cheese imparts a resinous flavor to the pale interior of the cheese which becomes almost liquid as it matures. The undulating golden crust, tinged with pink, shows faint cloth markings. This is a very unique cheese, with an almost runny consistency and a rich, creamy flavor.
Explorateur, produced in Ile-de-France, is one of these cheeses with its 75% butterfat content. Like all triple creams, this cheese can be eaten at nearly any stage of ripening. As the cheese ages, its interior with go from a chalky, firm, pristine white to a runny, yellow to beige mass with a much more intense
Epoisses is a definite favorite of fans of strong-smelling cheese. In order to develop the characteristic dark orange rind, Epoisses is washed with brine for several weeks then finished with wine or brandy. This extra washing deepens the flavors of the cheese and guarantees a spoonable, silky paste.
The natural rind of the Brin D’Amour is covered with rosemary thyme, coriander seeds and savoury, aromatic herbs that are found in the rocky, brambly underbush landscape one finds on the island. The Brin d’Amour is an uncooked and unpressed cheese that requires a maturing period of at least a month. The dried herbs give