cow milk
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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.
180 to 220 gramsDelivered in less than 3 hoursPont Leveque
Pont-l’Évêque is a French cheese made from cow milk produced and matured in Normandy. It is protected by a designation of origin. It is a cheese made from raw or pasteurized cow milk, with a soft washed rind beige or orange color, and square shape.
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.300 grDelivered in less than 3 hoursRaclette 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.450 to 550 gramsDelivered in less than 3 hoursChaource
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.
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.Delivered within 24 hoursGruyere 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.220 to 250 gramsDelivered within 24 hoursTruffle Raclette
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 gramsDelivered in less than 3 hoursRaclette Fumée “Brézain”
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 grDelivered within 24 hoursRaclette a la Moutarde
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
450 to 550 gramsDelivered in less than 3 hoursRaclette St Niklaus
St Nilklaus Raclette cheese is more typical in taste than raclette cheese from Savoie, it also has a more “fat” appearance. Its dough is firm but melts easily. When the cheese is heated to melt, it develops a rich taste of milk and a good smell of mushroom.
450 to 550 grams-
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