Getting ready for fall?
As the vibrant colors of autumn begin to paint the landscape, it’s the perfect time to savor the rich, comforting flavors of the best cheeses in the world and we have them here just for you!
As the top-selling cheese for Fromagerie Guilloteau and 4th place award winning of Best Cheese in the World, this smooth double cream cheese expresses the cheesemaker’s expertise and delicacy in the cheese maturing process. Similar in appearance to a brie cheese, both the bloomy white rind and the creamy interior of this double cream cheese are milder in flavor. This crowd-pleasing French cheese is best enjoyed when the rind starts to bulge, and the center is oozing with rich, buttery aromas.
In addition to the original Fromager d’Affinois, this cheese also comes in flavors of Garlic and Fresh Herbs, Truffle, Chili Pepper, Pumpkin Seeds, and Campagnier.
A true artisan cheese is crafted using traditional methods while incorporating modern techniques for quality. It starts with milk from 3,000 family farms in the French Comté region, known for non-intensive agriculture emphasizing quality and soil characteristics. Cheese-making begins within 24 hours of milk collection, occurring daily at local cooperative dairies with centuries-old village-based traditions emphasizing solidarity and sharing, all governed by strict rules outlined in the AOC (Appellation d’Origine Contrôlée) specifications.
In cellars like the iconic Fort des Rousses, Comté undergoes a second transformation, aging on spruce boards. The Charles Arnaud cellar is exclusively dedicated to Comté cheeses matured for 12 to 36 months, carefully selected by Master cheese makers, offering exceptional flavors for discerning gourmets.
Soft and mild, this triple cream cheese is distinguished by its delicate creamy taste. Its thin white rind envelops an incomparable melt-in-your-mouth texture. As it matures, its taste develops and its texture becomes creamier. Saint Angel has a delicate, bloomy white rind with a hint of mushroom-like flavor that becomes richer with age. Its interior pâte is rich and luscious, with the delicate taste of sweet cream.
In the 19th century, Guillaume Coulet, a resident of Roquefort-sur-Soulzon, discovered the perfect location for a Roquefort ripening cellar, thanks to natural cracks in the Combalou massif. In 1872, he officially became a cheese producer. His son, Gabriel, took over in 1906, giving rise to the renowned Gabriel Coulet Roquefort. This unique Roquefort stands out due to its manual handling, extended natural cellar maturation, and controlled temperature maturation, exceeding AOP/PDO label requirements for creaminess and refinement. Each Roquefort is meticulously sorted by master cheese makers to ensure even Penicillium Roqueforti distribution, resulting in an ivory-colored paste with distinctive bluish marbling, a melt-in-the-mouth texture, and an unmatched flavor. Gabriel Coulet Roquefort has earned numerous gold medals at the Paris Concours General Agricole, cementing its exceptional quality.
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