A decadent triple cream, Chateau de Bourgogne is a Burgundian cheese that is a not too distant cousin to Brillat Savarin. If there ever was a sophisticated party cheese this is it. It is so delicate, soft and creamy, it yields a shot of butter and a dash of salt on the tongue before vanishing! It is perfectly paired with Champagne and sparkling wines.
Soft bloomy rind, rich, surprisingly smooth and creamy double cream. Produced by Fromageris Guilloteau in the regional natural park of Pilat, in the French Rhone-Alps.
This heart shaped brie made in Quebec has a white bloomy rind and mild mushroom aromas with tastes of fresh cream, butter and a hint of hazelnut.
The name L’Attrappe Coeur is a play on words: “Attrape” combines the notion of “trap” with the name of the cheese maker (La Trappe), and “coeur,” which means heart. 180-200 grams
Produced in the Ile de France region and created by cheese-maker Henri Androuët in the 1930s. It is named after 19th century gastronome and epicure, Jean Anthelme Brillat-Savarin.
Like whipped butter, both in texture and flavour. A triple cream cheese, which means it has a butterfat content of at least 75%. This is achieved by adding rich, luscious cream to whole milk.
Fleur de Brebis has a white bloomy rind and a creamy white paste. It delivers vegetal and fresh milk aromas and delicate lactic and buttery flavours with a hint of mushroom.
This goat milk brie style cheese has a soft bloomy rind and a rich creamy interior. The flavors are mild, delicate, and creamy, unlike most goat cheeses that usually have a tangy and sharp flavor. It is recommended to serve Florette with crusty bread, mushrooms, potatoes, and fresh or dried fruit.
Pair it with light, fruity ales or sparkling wines.
A classic french Camembert from France made with pasteurized milk. The cheese has a bloomy rind and a soft, creamy, and sticky texture. Buttery, mushroomy flavour.
