Fol Epi - cow's milk semi hard cheese - 1 lb/454 gr, France. Semi hard paste uncooked and unpressed. The flavor is closed to raclette, but more fruity and lighter. The cheese looks nice due to the ears of wheat drawn on the rind. This is a perfect cheese for a banquet. Appropriate wines: Muscat, Jura's wines, some red light Burgundy wines. Percentage of Fat: 50%
Mimolette - cow's milk uncooked, pressed semi-hard cheese, aged 12 months - 6.6 lb/3 kg, France. This cheese is also known under the name of Boule de Lille. The method of production of the Mimolette is the same as the Dutch cheese Edam. It was only in 1935 under a treaty between France and Holland that the Mimolette was officially recognized. Texture: The pate is semi-hard, pressed and has a color of orange due to the natural Rocou coloring. Taste: The Mimolette cheese is at its best after 18 months of maturing: the pate becomes hard and crumbly with a salty, perfumed taste. Compliments: Goes well on a savory appetizer or in salads either grated or in cubes. Appropriate wines: Sherry, Porto, strong beer. Percentage of Fat: 40%
Mimolette - cow's milk uncooked, pressed semi-hard cheese aged 18 months - 6.2 lb/2.8 kg, France. This cheese is also known under the name of Boule de Lille. The method of production of the Mimolette is the same as the Dutch cheese Edam. It was only in 1935 under a treaty between Franceand Holland that the Mimolette was officially recognized. Texture: The pate is semi-hard, pressed and has a color of orange due to the natural Rocou coloring. Taste: The Mimolette cheese is at its best after 18 months of maturing: the pate becomes hard and rumbly with a salty, perfumed taste. Compliments: Goes well on a savory appetizer or in salads either grated or in cubes. Appropriate wines: Sherry, Porto, strong beer. Percentage of Fat: 40%
Mimolette - cow's milk uncooked, pressed semi-hard cheese aged 6 months - 7.2 lb/3.25 kg, France. This cheese is also known under the name of Boule de Lille. The method of production of the Mimolette is the same as the Dutch cheese Edam. It was only in 1935 under a treaty between France and Holland that the Mimolette was officially recognized. Texture: The pate is semi-hard, pressed and has a color of orange due to the natural Rocou coloring. Taste: The Mimolette cheese is at its best after 18 months of maturing: the pate becomes hard and crumbly with a salty, perfumed taste. Compliments: Goes well on a savory appetizer or in salads either grated or in cubes. Appropriate wines: Sherry, Porto, strong beer. Percentage of Fat: 40%
Bucherondin - bloomy goat's milk aged cheese - 1 lb/454 gr, France. Bucherondin is a living bloomy cheese. It is not wrapped and can thus ripen slowly, gaining in character when kept in the fridge at 4°-6° C. After three weeks it becomes dry and crumbly and is excellent served with aperitifs. The best time to serve is at the end of a meal with white wines when the cheese is young or with a red wine when it has matured. The characteristic goat taste increases steadily when the cheese is kept at 4°-6°C.
Caprifeuille Saint Maure - goat's milk aged cheese - 10 oz/280 gr, France. Caprifeuille is a living French cheese. It is not wrapped and can thus ripen slowly, gaining in character, when kept in the fridge at 4°-6° C. After three weeks it becomes dry and crumbly and it is excellent served with aperitifs. The best time to serve is at the end of the meal, white wines when the cheese is young or with a red wine when it has matured. The characteristic goat taste increases steadily when the cheese is kept at 4°-6° C. Appropriate wines: Light and fruity wines, Sancerre. Percentage of Fat: 50%
Jacquin Crottin De Chavignol - goat's milk aged cheese - 2.1 oz/ 60 gr, France. The true Jacquin Crottin de Chavignol is produced from the milk of an alpine breed of goat. This is one of the rare cheeses that can be eaten at different stages of maturity. Texture: Fresh from the cheese vat, it is often eaten clothed in fine herbs and at this stage in the maturing process it has a creamy texture. After about six weeks the smell is stronger and its pate has become dry and brittle and has a firmer texture. Taste: Fresh, it has a creamy, nutty taste. Later on in the maturing process it acquires a pronounced flavor. As the cheese continues to mature, the robust taste increases, but is never sour. Appropriate wine: White Sancerre. Percentage of Fat: 45%
Pico - goat's milk soft cheese - 4.5 oz/125 gr, France. In an authentic wooden box. This cheese is produced from goat's milk of the highest quality coming from the mountains of the Ardeche and Drome regions of France. The Pico is matured and smooth, with a slightly typical goat taste. In a pyrograved box, there is a progressive maturing of the cheese in its special paper. Its name comes from old french and means sour. Appropriate wines: Light and fruity wines, Sancerre, white Saint Joseph.
Petit Agour "Reserve" - sheep's milk aged cheese - 1.3-1.5 lb/0.6-0.7 kg, France. Semi-hard French cheese, aged for 5 months. The Basque people of southwestern France and northwestern Spain are tremendously proud of their sheep's milk cheeses. Coming from the French side of the Pyrenees, this little wonder is immensely flavorful and beautifully packaged. Formed into a cute 2 pound cylinder, each Petit Agour is a self-contained cheese masterpiece. Petit Agour is sweet, spicy and exuberant in flavor and firm in texture. Serve this raw milk cheese cut in thin wheels across the belly, then into pizza-shaped wedges. Compliments: For dessert, try Agour Ossau-Iraty accompanied with Les Folies Fromage Fruit Spreads for cheese with black cherry and licorice for an incredible combination. Appropriate wines: Burgundy or medium bodied red.
Ibores - Extramadura - semi-hard goat's raw milk cheese - rind rubbed with paprika. 1 lb/454 gr, Spain. Spanish Ibores cheese made with unpasteurized goat's milk, small in size, cylindrical and irregular in shape, with a smooth reddish yellow rind. Inside it is compact, soft and wide and, above all, extremely tasty and aromatic, with a noticeable flavor, somewhat acidic and salty, very pleasant and buttery. It may be mature or mild to medium mature and varies between fatty and very fatty. It is eaten as an appetizer, or dessert. Compliments: It is hard enough to have over salads and hot dishes and delicious as a table cheese when served with fresh fruits and vegetables. Appropriate wines: young Roja wines.
Romao - artisan sheep’s milk cheese cured in rosemary (cuenca). 1 lb/454 gr, Spain. This Spanish cheese from Cuenca is hand-rubbed with oil and fresh rosemary and aged in caves for eight months. Estanislao and his brother have been making the cheese for many years. It is chewy and complex with a long finish that highlights the rosemary.
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