Delivered in less than 3 hours
Cantal Entre Deux
Cantal is an uncooked pressed cheese from France, originate in the Massif Central and made from raw or pasteurized cow milk. The appellation of origin of this fourme is preserved by an AOC in France and by an AOP at European level. 400 liters of milk are needed to make a 40 kg fourme. It takes its name from the massif from which it originates.220 to 250 gramsDelivered in less than 3 hours
Reblochon De Savoie
It is a raw, whole cow’s milk cheese with an uncooked pressed paste and washed rind, made from the raw milk of mountain bovine breeds Abondance, Tarine and Montbéliarde. Shaped like a flat cylinder, it measures approximately 14 centimeters in diameter and 3.6 centimeters high, and weighs between 450 and 550 grams on average. Its rind is yellow-orange, covered with a fine “white foam” testifying to a good ripening in a cool cellar. The rind can be artificially colored with carotene or annatto.240 gramsDelivered in less than 3 hours
Comte 12 Months
Comté is the designation of origin of a French cheese processed mainly in Franche-Comté and benefiting from an AOC since 1958 and an AOP since 1996. Its production area extends in the departments of Jura, Doubs and the east of the Ain. It is a cheese made from raw cow’s milk, cooked in a pressed paste. It comes in wheels 55 to 75 cm in diameter and with a mass of 32 to 45 kg. About 450 liters of raw milk must be produced to make a county wheel.220 to 250 gramsDelivered in less than 3 hours
Tomme De Savoie
Tomme de Savoie is the designation of origin of a cheese produced in France in the Alpine region of Savoie, grouping the departments of Savoie and Haute-Savoie.
Originally developed by peasant families for their subsistence, tomme is also arguably the oldest cheese from Savoy. It is part of the economic and cultural heritage of the two departments.350 to 400 gramsDelivered in less than 3 hours
Beaufort is the designation of origin of a cheese made from raw cow’s milk, cooked pressed cheese, produced in Savoie, France. Milk production and processing take place in an area including the Beaufortain region from which it takes its name. It is shaped like a wheel with a slightly concave heel. The Beaufort appellation is commercially preserved via a Protected Designation of Origin.220 to 250 gramsDelivered in less than 3 hours
Chaource (Best Before 09/05)Sale!
Chaource is a soft cheese with a predominantly lactic bloomy rind. It is made exclusively with whole cow’s milk, the composition of which has not changed. Its name comes from the village of Chaource in Aube, which is the epicenter of its historical emergence. This cheese has benefited from an AOC since 1970.250 grams
AED 33.00Delivered in less than 3 hours
Gruyere Suisse 18 Months
It is a cheese made from whole cow’s milk, cooked pressed, but made from raw milk. Its diameter is from 55 to 65 cm, for a weight of 25 to 40 kg. About 400 liters of milk are needed for a 35 kg wheel. The cheese is matured for a period that will last 18 months. Five months to reach the sweet Gruyère stage, about eight months for the semi-salty, ten months for the salty and at least twelve months for the over-choice. During this refining the wheels are turned over and rubbed with salt water. This cheese has no holes, unlike its French namesake.220 to 250 gramsDelivered in less than 3 hours
It is a cheese made from cow’s milk, soft, with a washed rind, its weight is generally 250 grams, but it can be found in larger formats. This cheese, is refined by being rubbed with marc de Bourgogne. Its ivory orange to brick red color is due to surface bacteria: the use of dyes is strictly prohibited.250 gramsDelivered in less than 3 hours
It is a cheese made from raw cow’s milk, with an uncooked pressed paste. In order to be able to use the name “morbier” commercially, the cheese must be matured for at least 45 days. The historic cheese production of the Jura massif is the county, since the Middle Ages. From the eighteenth century, when there was milk left after the preparation of the Comté, but not enough to make another, the peasants of the Morbier region reserved the remaining curds in a vat, covering it with a thin layer of soot recovered by passing the hands over the wall of the cauldron and having the function of protecting it from insects. So only made by farmers, Morbier was therefore exclusively a farmer’s cheese. The next day, after the counties were prepared, the rest of the milking came to cover the first layer. The farmers reserved the cheese thus obtained for their own consumption. Can be use also as raclette !!450 to 550 grams
AED 60.00Delivered in less than 3 hours
Swiss cheese made with raw cow’s milk and summer truffle. It’s liquid texture and subtle truffle flavor combines wonderfully with all kinds of food.450 to 550 grams
AED 100.00Delivered in less than 3 hours
Raclette Fumée “Brézain”Sale!
The homemade smoked raclette is a very fragrant cheese. Smoked with beech wood and juniper, it has a very pleasant smell reminiscent of the chimney fires of the long winter evenings. It is firm but melts easily. Its natural rind is brown and can be eaten.450 to 550 gr
AED 68.00Delivered in less than 3 hours
Raclette aux poivresSale!
Raclette de Savoie is a cheese made from raw milk. The cheese obtained a protected geographical indication (PGI) on January 27, 20179. The operations of milk production, processing and refining take place in the defined geographical area, which includes all the municipalities of the departments of Savoie and of Haute-Savoie, and some bordering municipalities of Ain and Isère. The milk comes mainly from cows of breeds: Abondance, Montbéliarde or Tarentaise. The diet of cows relies mainly on green fodder750 to 850 grams
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