BLUE-VEINED CHEESES
In 1845, Antoine Roussel, son of a small farmer living in Auvergne, had the idea to seed his milk-curd with a blue mould. He had already seen this phenomenon occuring on rye bread. He then pierced his cheese with a needle... This was the birth of Bleu d Auvergne. Thin rind, with light grey mold Very smooth paste, blue mold Strong and distinctive taste of blue 9 cm Auvergne 21 cm Weight = 2.5 kg
Auvergne The origin of Fourme d Ambert goes back to feudal times. The first chapter in its history is still inscribed on one of the chapels in La Chaulme : on the pediment, have been carved in granite seven stones illustrating butter, eggs, sausage, cereals, hay and... Fourme. Every year, the serf had to supply à Fourme to the Feudal Lord so as to pay off his tithe. Thin crust, with grey mold Creamy paste, studded with blue Very mild blue taste 13 cm 18.5 cm Weight = 2.2 kg
Roquefort takes its origin from inside a huge rock-slide, bordering the Grands Causses, where the present caves have been installed. The cool and damp air rising out of the depths of the mountain penetrates the caves through long rifts called fleurines. Thus, creating biological conditions which are unique in the world. Ripened in those caves, Roquefort becomes this so amazing cheese. Roquefort Natural and thin crust Ivory white paste sprinkled with blue holes Strong taste of blue 20 cm 10 cm Weight = 2,5 à 3 kg
Its paste is between white and ivory, veined with bluish-green mould, well spread out in the cheese. Stiff paste without hardness, and smooth in mouth Clean taste, typical of blue cheese, slightly salty Auvergne 21 cm Weight = 2.5 kg 10 cm
Auvergne Discover this gourmet cheese : under its delicate white crust can discover its creamy heart, studded with blue. Its light taste of blue is softened by a rich cream flavor. Intense and generous Creamy paste, studded with blue Very mild blue taste
SEMI-HARD CHEESES
Auvergne More than 2000 years ago, the difficulties of traffic connected to the harshness of the winter led the inhabitants of the Auvergne region to create a cheese of important size, constituting a reserve of food : Cantal. Unique, soft and granular texture fine, smooth and with rind Lactic and sweet flavour
A cow s milk cheese, whose milky flavour and arise traditional Italian production process. For more than 30 years, the know-how for this production has been passed down from the first Italian master cheesemakers to the cheesemakers of today. This crumbly cheese has a fruity flavour and a unique tanginess. It can be cut into thin flakes for use in salads. It takes more than 15 liters of milk to produce 1kg of cheese. A wheel of Gran Leo weighs around 38kg.
PYRENEES CHEESES
In former times, the Pyrenees tomme (a large cheese) was made in farms, high up in the mountains during summer grazing of the herds. The first trace of this cheese goes back to the 12th century, when Louis VI, passing through Saint-Girons, was welcomed by the personalities of the town with a Pyrenees tomme. 22,5 cm Pyrénées Tomme Noire des Pyrénées Soft paste, yellow to ivory-white in colour, with small holes throughout Characteristic black rind Milky, mild and fresh taste weight = 4 kg 9,5 cm
Stemming from Basque-Pyrenees cheese traditions, ETCHOLA is a mix between cow s & ewe s milk. It contains both the distinctive taste of ewe s milk and the mildness of cow s milk. Rind : natural, orange-coloured Paste : even and very smooth Taste : a mild and fruity flavour, well-balanced Texture : firm, melting in the mouth 23,5 cm Pyrénées 10 cm Weight = 4.2 kg
Semi hard Rind Supple and creamy paste Clean and generous taste All the tradition of the Pyrenees can be perceived in this 100% ewe s cheese. Its rustic flavour is characteristic of the nobility of ewe s milk. It spreads out in the mouth with a whole complexity of flavours. Contrary to Ossau Iraty, this cheese is not a DPO, and is ripened 60 days. 23,5 cm Pyrénées 10 cm Weight = 4.2 kg
26 cm Pyrénées Ossau Iraty got the name of the region where it was born more than 2000 years ago, between the Pic du Midi d Ossau, in Bearn region, and the Iraty forest, in Basque area. Thick and yellow-coloured crust Firm, white and smooth dough Soft and fruity taste Weight = 4.2 kg 10 cm
Rind : natural, uniform and brown / grey Paste : white & smooth Taste : robust Texture : fresh in the mouth Aspect : several eye-holes from moulding Pyrénées Produced in Lons, in the area of Atlantic Pyrenees, this goat s cheese symbolizes the whole wealth and strength of Pyrenees tradition. 23.5 cm 10 cm Weight = 4,2 kg
Pyrénées All the tradition of the Pyrenees is to be found in this 100% ewe s milk cheese. The rustic flavour is charateristic of the unique nobleness of ewe s milk. Its spreads out in the mouth with all the complexity of flavours in the ewe s milk from which it made. Semi hard Rind Supple and creamy paste Clean and generous taste
SOFT CHEESES
Auvergne History: In 17th century, the Marshal of France henry de Senecterre, made famous the Saint Nectaire cheese by serving it to the French King Louis XIV, whom gave his name to this famous cheese from Auvergne. Saint Nectaire Laitier is made with the respect of traditional methods, this product offers constants gustative qualities. Description: Surprisingly soft cheese Creamy coloured paste Delicate taste of hazelnut
Auvergne History: Originated in a French area called Brie, this cheese has an incomparably smooth mouth-feel. A delicate taste of cream with an intense flavour for a considerable daily intake of calcium. This typical cheese is a product well appreciated by the whole family Description: White-coloured rind Very mild and pleasurable taste Soft, smooth and creamy paste 20 to 31 cm 3,5 to 4,5 cm Weight s = 1 to 3 kg
Auvergne History: With Géant Cantorel, discover all the pleasure of a soft and smooth texture associated with delicate taste of cream. In a bigger size and made according to a unique recipe, it allows for longer keeping as well as being an important source of calcium. Description: White-coloured rind Very mild and pleasurable taste Soft, smooth and creamy paste
Auvergne History: With Brie La Brique, discover all the pleasure of a strong and slightly salty flavour associated with an acidulous taste. Made according to a unique recipe, it allows for longer keeping as well as being an important source of calcium. Its creamy texture and its light surface mould of the rind makes it cheese well appreciated by the whole family. Description: White-coloured rind Very pleasurable taste Soft, smooth and creamy paste