cow milk
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Saint Nectaire
The Saint-Nectaire dedicated to the trade is an uncooked pressed cheese in the form of a slightly relieved cylinder 20 to 24 cm in diameter and 3.5 to 5.5 cm in height and whose weight is n ‘not exceed 1,850 kg. Originally, an exclusive peasant cheese, often made by women, Saint-Nectaire was called until the 17th century “rye cheese” because it was matured on the straw of this cereal.
AED 88.00400 to 500 grDelivered 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.
AED 22.50220 to 250 gramsDelivered in less than 3 hours
Brie De Melun
It is a cheese made from cow’s milk, raw, soft with a bloomy rind, with an average weight of 1.5 kg for 27 cm in diameter. It is smaller than Brie de Meaux but stronger in flavor and smell, with a slightly salty taste. Brie de Melun also exists in the form of “Vieux-Brie”, or Brie noir.
The picture is not exhaustive, the products can vary according to the seasons, the availability of the products and the quality of the received goods.AED 69.00300 to 350 gramsDelivered within 24 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.
The picture is not exhaustive, the products can vary according to the seasons, the availability of the products and the quality of the received goods.AED 42.00220 to 250 gramsDelivered within 24 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.
The picture is not exhaustive, the products can vary according to the seasons, the availability of the products and the quality of the received goods.AED 56.00350 to 400 gramsDelivered in less than 8 hours
Beaufort AOP Alpage
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.
The picture is not exhaustive, the products can vary according to the seasons, the availability of the products and the quality of the received goods.AED 62.50220 to 250 gramsDelivered in less than 3 hours
Raclette De Savoie
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 fodder
The picture is not exhaustive, the products can vary according to the seasons, the availability of the products and the quality of the received goods.AED 63.00450 gramsDelivered in less than 3 hours
Premium Camembert “JORT”
Camembert de Normandie is a cheese made from raw cow’s milk, with a soft, slightly salted paste and bloomy rind, the raw milk of which is produced and processed in Normandy. Since 1982, it has been protected in France by a controlled designation of origin (AOC), and in all the countries of the European Union by a protected designation of origin (AOP), which distinguishes it from camemberts that do not meet the to the same specifications. The name comes from the village of Camembert, in Lower Normandy, where the cheese was originally made.
The picture is not exhaustive, the products can vary according to the seasons, the availability of the products and the quality of the received goods.AED 45.00250 gramsDelivered within 24 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.
The picture is not exhaustive, the products can vary according to the seasons, the availability of the products and the quality of the received goods.AED 55.00220 to 250 grams
