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.
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.
With an orange tinted rind, Fromager d’Affinois Pumpkin seeds makes for a striking presentation on a Fall cheese platter and brings the best of both worlds together the crunchiness of the seeds and the the crunchiness of the seeds and the ooziness of a double cream cheese.
This soft, washed-rind cheese is made with pasteurized whole milk that comes exclusively from Jersey cows from the Témiscouata region. Its orange rind is shiny, soft and sticky, sometimes displaying white moss spots. Like the rind, the ivory-coloured interior is sticky. It is chalkier at the centre and smoother towards the exterior. Its texture is supple even when the cheese is young, but as it ages, its chalky part fades and the interior becomes smooth and runny. When it is older, it becomes so runny that it might call for a spoon.
