on all orders over $100
on all orders over $100
Soft cheeses are ripened for a relatively short period of time before being drained and turned into molds without being pressed or cooked. They have a moisture content of 50% to 60% and their fat content represents 20% to 26% of the cheese’s weight. They develop a soft rind that can be more or less satiny and are usually eaten with bread, since they tend to lose a lot of flavor when heated.
Soft cheeses are divided in two categories according to the characteristics of the rind: the surface-ripened soft cheeses (covered with a thin layer of a white down or mold) like Brie, Camembert and Coulommiers, and the interior-ripened soft cheeses (washed in light brine to maintain the moisture level and softness of the cheese) like Munster, Pont-l’Évèque and Époisses.
Brie de Meaux is the classic and original Brie made just outside Paris in the Ile-de-France. The Dongé Family makes this version. In 1930 Etienne D...View full details
This stunning looking little goat's cheese also tastes fantastic. The dried pink berries and the cute little branch of Savory brings a unique flavo...View full details
Created in the mid-90s, Fromagerie Rémillet is the only Langres manufactured using raw milk. Located in Genevrières, a commune located in the south...View full details
This amazing goat's cheese is shaped like, and named after the famous neighboring mountain 'Mont Ventoux'. The peak of the mountain is made of bare...View full details
Produced in the Seine-et-Marne region of northern France, Pierre Robert is the creation of cheesemaker Robert Rouzaire, who named it after himself ...View full details
Saint-Marcellin is a soft French cheese made from cow's milk. Named after the small town of Saint-Marcellin (Isère), it is produced in a geographic...View full details
Saint-Vincent is an artisanal cheese made from raw goat's milk, with a soft paste and a natural rind, made by Fromagerie Bernard located in Saint-...View full details
Trou du Cru is a very strong, pungent French cheese, developed by the cheesemaker Robert Berthaut in the early 1980s. It is a pasteurized cow's mil...View full details
Banon is a goat’s cheese from the region of Banon, a discrete medieval village built against the plateau d’Albion between Lure and the Ventoux, by ...View full details
The 30 Arpents farm, family property of billionaire banker Benjamin de Rothschild, is located in the of Brie Boisée, at the junction of the Ferrièr...View full details
Ferme de la Tremblaye are located about an hour southwest of Paris, this tiny farm has 150 Jersey / Holstein cows and 350 Alpines Chamoisees / Murc...View full details
‘Le Figou’ is an unique cheese! It is made with raw goat’s milk and is shaped like a fig. Inside, there is amazing fig marmelade, and the flavours ...View full details