Sample pack of French imported cheese. Available in 100 or 200 gram portions of each cheese;
Salers Made in wooden vats and according to a recipe that is strikingly similar to a Cheddar or Lancashire, the cheeses are matured for a minimum of 12 months. Only a single big, flavorful wheel is made each day. Each bite is an escape, starting with bright acidity, moving through to cream, butter, and warm spices, and finally floral and herbaceous notes with what can only be described as a 'farmyard' character.
Bleu des Basques Produced exclusively from pasturized sheep’s milk, this cheese has a natural beige-coloured rind and cream-coloured paste. Very thin, fine blue-gray veins spread throughout lend to a complex flavour housing distinct tang and spice. Ever so slightly salty, it has a creamy mouthfeel that coats the palate.
Vacherin Fribourgeous Characterised by a distinctive, subtle but full-bodied flavour and a firm but delicate texture. It has an ivory to yellow colored interior. The flavor is fruity and aromatic with a slight bitterness. This cheese is ideal for making fondue but is also delightful when served as part of a cheese board or as a dessert cheese.
Ossau Iraty Ossau Iraty is one of large family of sheep's milk cheeses from its' region. Milk for production comes from the local breeds of sheep, the Manech and Basco-Bearnaise. The texture of Ossau Iraty is uniformly smooth, close and dense and yet remains supple. Flavors are sweet and nutty, with pleasant notes of earth, cellar - especially with the cheeses made during the winter - and flavors of grass, flowers and savory vegetal notes from the summer cheeses.