France

A fresh goat cheese from the Loire Valley of France infused with truffles. This creamy Chèvre has herbal & citrus notes with an earthy mushroomy flavour.

$12.00

The cheese comes in the shape of a truncated cylinder called "bonde", approximately 6 cm in height and 5 to 6 cm in diameter. Chabichou develops a characteristic, edible wrinkled rind dotted with occasional gray patches. Cut the cheese and it reveals a firm, creamy “bright white” interior but not before unwinding a thin buttery layer. Even though it smells typically “goaty”, the flavours are sweet with a bit of salty and tangy edge at the end.

$17

The iconic Fort des Rousses cellar, over 214 metres long, is where Charles Arnaud Grand Reserve cheeses are kept. The imposing Charles Arnaud cellar is dedicated exclusively to Comté cheeses Comté was one of the first few kinds of cheese to receive an AOC (Appellation d'origine controlee) status in 1958. It is one of the most popular AOC cheeses in France with around 40,000 tonnes of annual production. Considered one of the finest cheeses in the world, a wedge of Comte reveals a pale yellow interior and a texture that can vary from silky, flabby to crystalline.

Etorki, meaning “origin” in Basque language, is a pasteurized sheep’s milk cheese made in French Basque region of the Pyrénées. The milk used to make this cheese is sourced from local black- or red-faced Manech ewes herded by local shepherds and dairy farmers. It takes six gallons of ewe’s milk to produce one wheel of Etorki.

The smooth, supple and velvety interior is a consistent white with occasional holes or slits. It has a sweet and earthy aroma suggestive of the caramel flavours released by the pressed and aged sheep’s milk.