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
A beautiful fresh goat cheese from the Loire Valley of France coated in dried flowers, like rose petals, cornflowers, and marigolds. This creamy Chèvre has herbal & citrus nuances, and fresh grassy notes. It is bright, creamy, and herbaceous.
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.
Caciocavallo is traditionally produced throughout Southern Italy, particularly in the Apennine Mountains Dating back to the 14h century. It is thought to be a descendant of the first cheeses ever made in ancient Roman times. Shaped like a tear-drop, it is similar in taste to the aged Southern Italian Provolone cheese, with a hard edible rind.
