Cow Cheeses (Sold by Unit)

PLEASE NOTE: Cheese can be purchased whether IN-STORE,through CURBSIDE PICK-UP, or through LOCAL DELIVERY; we cannot ship cheese!

• Brillat Savarin 200g

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  La Fromagerie Delin located in Gilly-lès-Cîteaux, in the heart of the Côte de Nuits, has been making cheeses typical of the Bourgogne-Franche-Comté region for 50 years. This very smooth, fatty, and delicious cheese was created at the time when the fat was considered a product, nourishing, tasty, and beneficial. So this cheese appeared on the tables during high gastronomic meals and was described as the "foie gras of cheeses". It is a soft triple cream cheese that was registered on January 19, 2017, in the Register of Protected Geographical Indications (PGI), the European sign of guarantee of quality and origin. FLAVOR: Consumed fresh, it is then the sweetness and smoothness that will dominate with notes of cream with a touch of acidity and freshness. HOW TO TASTE IT: Let it cool and then spread it delicately on a piece of crispy baguette. Serve it with berries and nuts. Enjoy it with a light and fruity wine. It will also go very well with a Champagne of character France: Cow France: Burgundy Weight: 0.2 kg Milk: Cow, pasteurized Classification: soft white Producer: Fromagerie Delin 
  
  

• Camembert Médaillon 250g

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  It is without a doubt one of the most famous French cheeses. It is said that it was created in 1791 by Marie Harel, the wife of a Camembert farmer. However, the most important discovery was that of the wooden box that allowed it to be shipped all over the world. The Isigny region has a humid climate, is in close proximity to the ocean, and benefits from the Bessin and Cotentin polders. The cows, therefore, feed on grass that is rich in iodine, beta-carotene, and micronutrients. FLAVOR: Fruity, with a subtle mushroom and mold aroma. The residents of the region prefer Camembert when its center is white and not yet creamy. HOW TO ENJOY: Serve it with fine and fruity Bourgogne, a Côtes-du-Rhône, or with a Normandy cider

  France: Cow France: Normandie Weight: 0.25 kg Milk: Cow, raw (microfiltered) Classification: Bloomy rind Producer: Isigny Ste Mere Awarded: - Mondial du Fromage 2019 - Tours, France – SILVER

• Epoisses AOP Berthaut 250g

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  There are currently only 4 Époisses producers: the Fromagerie Maronniers, the Fromagerie Gaugry, the Fromagerie Germain, and the Fromagerie Berthaut. The latter is located in Époisses in Côte d'Or and produces pasteurized Époisses. The Fromagerie Berthaut was born in 1956 from the traditional 200g Époisse. The cheese was awarded AOC status in 1991. The fabrication technique is very specific and particularly complex: the milk, coming from qualified producers, undergoes slow coagulation, followed by careful molding to allow for adequate drainage. A slow, 5-week long soak precedes ageing, during which the cheese receives individual and manual care three to four times per week with water that has an increasing concentration of Marc de Bourgogne. This contributes to its orangey-red coloring. FLAVOUR: At 40 days, Epoisses Affinee has a sticky, wrinkled, terracotta rind and pungent spicy aroma, and a smooth velvety texture. HOW TO SAVOUR: Pairs well with a Chablis.  France: Cow France: Époisses Weight: 0.25 kg Milk: Cow, pasteurized Classification: Washed rind Cheesemaker: Fromagerie Berthaut Awarded: - Concours Général Agricole 2020 - Paris, France - GOLD - Mondial du Fromage 2019 - Tours, France - GOLD - Concours Général Agricole 2018 - Paris, France - GOLD - Mondial du Fromage 2017 - Tours, France - GOLD

   

• Langres AOP Germain 180g

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  A French cheese from the Champagne-Ardenne region, enjoying an AOC since 1991 and an AOP since 2009. It originates from the Langres plateau. In fact, its concave top is often filled with a few drops of Champagne to highlight its aromas. It has an ivory creamy paste with an orange rind that is washed several times with rocou FLAVOR: Creamy, mild, and slightly salty it has strong aromas. You will discover a lactic and spicy flavor. HOW TO ENJOY: Perfect on a cheeseboard, it pairs well with a burgundy red wine but excels with Champagne.  France: Cow France: Champagne-Ardennes Weight: 0.18 kg Milk: Cow, pasteurized Classification: Washed-rind Producer: Rians Awarded: - World Cheese Awards 2017, UK - BRONZE - World Cheese Awards 2018, UK - GOLD - World Cheese Awards 2019-20, Italie - GOLD - International cheese competition SIAL Toronto 2019, Canada - Mondial du Fromage 2019 - Tours, France - SUPER GOLD

• Pont l’Evêque 220g

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  Traditionally called "angelot", this washed rind cheese is probably one of the oldest French cheeses. It is made from Norman cow's milk pasteurized by the Isigny Ste-Mère cheese dairy in Normandy. Pont-l'Evêque has enjoyed PDO status since 1976 and matures from 13 days to 6 weeks. It is also a gold medal winner at the World Cheese Awards in 2017. Square, its creamy, yellow, and smooth paste is dotted with small holes. Its rind is golden and typical of a washed rind cheese. FLAVORS: It has a sweet, lactic taste and a long finish. You will also discover subtle notes of hazelnuts. HOW TO TASTE IT: Perfect on a platter, it can be enjoyed at room temperature. Try it with an amber beer or a full-bodied glass of red wine, such as a Bordeaux. France: Cow France: Normandie Weights: 0,2 kg Milk: Cow, pasteurized Classification: Soft surface-ripened cheese Cheesemaker: Isigny Ste-Mère Awarded: - Concours Général Agricole 2020 - Paris, France - SILVER - World Cheese Awards 2017, UK - GOLD

   

• Reblochon 450g

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  It has been protected by the AOC regulations since 1976, which states that the milk can only come from the indigenous Abondance, Tarine, and Montbéliarde cows. The Reblochon de Savoie is covered in a fine white mousse like a soft veil on the fine grain of the saffron yellow coloured rind. When sliced, it unveils a smooth and supple ivory paste. FLAVOUR: Its flavour is delicate and velvety and enhanced by understated nutty notes. HOW TO SAVOUR: Perfect on a cheeseboard, it is traditionnaly use for a tartiflette. Pairs well with Beaujolais. France: Cow France: Rhône-Alpes Weight: 0.45 kg Milk: Milk, raw Classification: Semi-soft washed-rind

• Le Saint-Marcellin Céramique 80g,

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  A small creamy cow's milk cheese, takes its name from its original cradle. Today renowned and marketed throughout France, it is exclusively manufactured in a well-defined territory including Isère, Drôme, and Savoie. A strong geographical link that has earned it recognition by an IGP (Protected Geographical Indication). Predominantly rural, the territory of Saint-Marcellin is marked by numerous grassland areas, a large part of which is intended for animal feed. Saint-Marcellin is a soft, non-mixed, or pressed lactic cheese, made from whole cow's milk, not standardized in terms of fat and protein, raw or thermalized. FLAVOR: Frank and moderately salty, Saint-Marcellin presents a balanced aromatic richness (fruity aromas, of honey…) predominantly lactic. Its rind is barely noticeable on the palate and its paste is creamy. HOW TO TASTE IT: Excellent baked; serve it a good crunchy baguette. All accompanied by a wine such as a light and fruity Beaujolais France: Cow France: Rhône-Alpes Weight: 0.08 kg Milk: Cow, pasteurized Classification: Bloomy rind

• The Saint-Félicien Céramique 160g

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  A creamy cheese made with cow's milk, take its name from its original cradle. Today renowned and marketed in all France, it is exclusively manufactured in a defined territory including Isère, Drôme, and Savoie. A strong geographical link that is worthy of being recognized by a PGI (Protected Geographical Indication). Predominantly rural, the territory of Saint-Félicien is marked by huge grassland areas, a good part of which is destined for the feeding of animals. Saint-Félicien is a soft cheese with a non-kneaded or pressed lactic character, made from whole cow's milk, not standardized in fat and protein, raw or thermalized. FLAVOR: Moderately salty, the Saint-Félicien presents a balanced aromatic richness (fruity aromas, honey ...) dominated by lactic acid. Its crust is barely noticeable in the mouth and its dough is creamy. HOW TO ENJOY: Excellent melt in the oven with a fresh crunchy French baguet. The whole accompanied by the wine like a Beaujolais, light, and fruity. France: Cow France: Rhône-Alpes Weight: 0.15 kg Milk: Cow, pasteurized Classification: Bloomy rind

   

• Vacherin Jura 300g

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  From generation to generation, Chabert Family has cultivated the taste of the country with respect to traditional craftsmanship and the mission for authenticity. It is with great passion and patience that the house of Chabert produces cheeses from Savoie as well as other specialties. This very old cheese has been produced since the Middle Ages. Made in the Bauges mountains at the end of autumn, it is well known in Savoy. Vacherin is made from pasteurized cow's milk and is aged for a month. In the shape of a flat cylinder, this cheese is surrounded by a spruce strip. Its rind is covered with a fine white bloom and its paste is creamy. FLAVOR: It reveals delicate woody notes with a roundness and a long finish. HOW TO ENJOY: Perfect for your cheeseboards. Simply remove the top rind and take the dough with a spoon. Serve it with a crispy baguette or raw vegetables. It pairs well with Gamay or a Mondeuse (white).  France: Cow France - Savoie Weight: 0,3kg Milk: Vache, pasteurisé Classification: Pâte molle à croûte lavée

• Chateau de Bourgogne

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  This cheese is becoming more and more well-known in Canada. People love this very flavourful cheese. The Château de Bourgogne is produced by the Delin creamery in Bourgogne. This second-generation family-owned business has always refused to introduce new technologies at the detriment of flavour. Did you know that the flavour of a cheese develops mostly because of its lipolysis (the deterioration of fat)? The more fat there is, the more flavour it has. The curds must be manipulated with love by a passionate and knowledgeable cheese-maker in order to create a cheese that has an enjoyable flavour. In this case, we thank Mr Delin for the best triple cream winner of the Concours Agricole de Paris 2012. FLAVOUR: Its thick rind releases notes of freshly cut mushroom and its creamy paste is delicate and slightly lactic. The texture is similar to that of room-temperature butter. HOW TO SAVOUR: It is a must on a cheese plate. Serve it with a buttery white and a warm, crunchy baguette. France: Cow France: Bourgogne Weight: 1.7 kg Milk: Cow, pasteurised Classification: Bloomy Rind Producer: Fromagerie Delin Awarded: - Concours Général Agricole 2019 - Paris, France - BRONZE - Mondial du Fromage 2019 - Tours, France - BRONZE