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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.
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 detailsBrie 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 detailsNamed after famed French gastronome and epicurean Jean Anthelme Brillat-Savarin, this is a rich triple cream cheese made of cow's milk. With a soft...
View full detailsThis mini camembert, specially created for baking, comes in small wooden container. Perfect for a single serving. Made by the French cheese expert...
View full detailsDélice de Pommard is a Burgundy cheese made from pasteurized cow's milk. The producer is Monsieur Alain Hess in the village of Beaune. Fresh cheese...
View full detailsBuche de Chevre is a soft-ripened cheese made from pasteurised goat's milk and produced in central France. A log-shaped chevre cheese, it is ripene...
View full detailsThe Grés d’Alsace is a soft cheese with a washed rind ripened in the cellars of the Alsatian vineyard for a fortnight. The cheeses are washed once ...
View full detailsBois d'Amalthee is a small artisanal cheese maker in Cazillac, Lot et Tarn, France. It has been founded by Sandrine, Franck and Thierry, all experi...
View full detailsMascarpone is a soft Italian acid-set cream cheese. After denaturation of the cream, the whey is removed without pressing or aging. Mascarpone ma...
View full detailsThis 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 detailsThis soft ripened cheese is a specialty of the Fromagerie Jacquin, made with cow's milk. Typical local product, this cheese is available in a plura...
View full detailsProduced 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 detailsSaint-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 detailsThe Jacquin family has been producing goat cheeses for 50 years and 3 generations. Their aim has always been to be among the best in their field an...
View full detailsTriple cream cheeses were quite literally crafted for luxury. Emerging from Normandy in the 1850s, bloomy rinds captured the zeitgeist of 19th cen...
View full detailsThe 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 detailsIn the heart of Tournan-en-Brie, Ile-de-France, about an hour from Paris, is the "Rouzaire" cheese dairy, founded in 1938, a family business now in...
View full detailsBrie 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 detailsThis 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 detailsBurrata is an Italian buffalo milk cheese made from mozzarella and cream. The outer casing is solid cheese, while the inside contains stracciatella...
View full detailsFerme 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 detailsThis cheese ‘Coeur de Bray’ (25g) is freshly imported by The Cheese Trap from France and is family of the Neufchâtel and famous Brie. This is a cre...
View full detailsCoeur du Berry with flowers is an artisanal cheese made from pasteurised goat's milk and the rind is covered with an beautiful melange of edible f...
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