This hardy cheese from France couldn't be more different from its neighbor Camembert more. Looking like a cratered, dusty cannonball, Mimolette is infamously difficult to open for its super-hard, craggy countenance. Inspired by Dutch Edam, it has since gone in a unique direction; the appearance and floral aroma of the rind is the work of tiny mites, specially evolved to cheese. The French call them tiny affineurs for their important role in the aging process. Its electric-orange paste has sweet, caramelized depth and smooth, fudgy finish, maybe a little Calvados will help you forget about the bugs.

Mimolette

Isigny Ste Mère

Coeur de Camembert au Calvados, also known as Calva d'Auge, is a Norman cheese from the Lower Normandy region of France. To prepare this variant, the rind of ripened Camembert is delicately scraped off and then soaked in Calvados brandy for 3 to 5 hours. After that, the cheese is coated with fresh breadcrumbs & walnuts. The process of infusing the creamy Camembert with apple Calvados brandy, results in a nutty, rich and intense flavour.
Try this aromatic cheese with glass of white, Calvados, Normandy cider or light red wine.

Coeur de Camembert au Calvados

This Isigny Ste-Mère Brie is a soft cheese with a mould rind which is left to drain slowly, on its own. It is a close cousin to the Brie de Meaux and the Brie de Melun, that is to say that it is a very refined cheese.

It has a soft and creamy heart, with a slightly salty taste. Its velvety white rind is the result of being seeded with penicillium candidum.

As with all Isigny Ste Mère products, this Brie is made exclusively from the best Normandy milks, which are distinguishable by their exceptional richness in cream, proteins and vitamins. These milks are collected every 48 hours then brought to their reception tanks, where they undergo the first of a series of tests to ensure that they reach our required quality standards.

The Isigny Ste-Mère Brie is an half lactic, half stabilize Brie using a traditional process in terms of technology. The milk is seeded with lactic starter cultures and matures before being moulded. Once drained, the cheeses are removed from their moulds and dry-salted before being held in a ripening room: the hâloir.

They will then ripen on wood shelves, where they spend at least seven days. By using this traditional process, our Isigny Ste-Mère Brie matures from the rind to the heart of the cheese, like a Normandy Camembert, which makes it different from a stabilize Brie allowing the cheese to be more flavorful.

Petit Bonhomme Brie

A semi firm washed cheese made from finely selected cow’s milk in Normandy, Pavé d’Isigny is smooth and leathery with its bright mandarin-orange rind. This raw milk cheese is creamy and buttery, yet it is firm enough for slicing.

Pave d’Isigny Ste Mére

Camembert d'isigny

Abbaye Ste-Mère St. Paulin

The Isigny region used to be one of Europe’s largest wetlands until the sea retreated in the sixteenth century. It left behind a clay soil with rich alluvial sediments, upon which green grass grows abundantly. For centuries, the region’s dairy farmers have produced exceptionally fine milk, earning a well-established reputation for quality.