Semi-soft, washed-rind cheese is made from pasteurized milk

Le Sorcier de Missisquoi

Charolais is artisanal cheese which comes from the granite plains of Charola in region of Bourgogne, France. The subtle flavours of mixed cow's and goat's milk, the saltiness, sweetness and acidity sharpen with maturing. This cheese can be eaten young, half-matured or matured, when it becomes quite strong. It comes in a shape of a barrel with concave sides.

Charolais

Croûte très fine à peine formée de couleur orangée et légèrement duveteuse. La pâte est très blanche, mousseuse et humide.
La pâte dévoile une bonne odeur de crème fraîche, acidulée et lactique et peu salée. Son goût est léger, frais et sa texture est très fondante et mousseuse.
Ce fromage frais au lait de vache pasteurisé est enrichi en crème et sa surface est légèrement colorée au roccou (colorant alimentaire végétal).

Prestige de Bourgogne

a raw milk sheep cheese with generous limes of black truffle throughout.

Oveja Con Trufa

Château de Bourgogne à la dijonnaise.

This is a wonderful raw milk farmstead goat cheese from the Rizet family in the Auvergne region of France.

It presents as a lovely cylindrical round with a lightly mold mottled rind giving it a haze of blue in appearance.

Stark white in the paste, it shows a translucency just under the rind as it ages.

Rich and buttery, fresh and lightly tangy, it is an extraordinary expression of a classic goat cheese.



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