1391 results for "french cheese" between $5.00 and $100.00

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Feta is a fresh cheese whose curd is preserved in a salt brine, which gives it a characteristic flavor and a specific texture. Originally created in Romania, Feta is now best known as a Greek cheese. However, this staple is made all around the circumference of the Mediterranean, including in southern France. Valbreso Feta is made from sheep's milk that is left over from the production of Roquefort, the famous French blue cheese. While typically eaten as a table cheese around the Mediterranean, in...

This pure sheep's milk cheese comes from the "Basque" region. It is deeply nutty, dense with a firm texture. Pairs well with a "Bordeaux" red wine.

Our French Cheeses for anyone looking to enjoy some bold selections of French cheese. We have included four of our favorites:Pont L'Eveque: One of the world's ancient cheeses, Pont L'Eveque dates back to the Thirteenth Century. It is well known for its delicate bouquet. However, it does tend to have a strong, pungent aroma that is not for the timid. (8.5 oz) Gruyere de Comte Reserve: Comte is made with fresh Alpine milk and formed into 80-pound wheels. This extraordinary cheese is a noticeable upgrade...

The 2012 Ale & Spirits Tasting Dinner Series at Mr. Pickwick's Gastropub. Exciting culinary events pairing the finest ales & spirits. Avoid disappointment and reserve early. Limited seating. All dinners are $59 per person plus tax & service advance. Reservations are required. Tables of ten enjoy a 10% group discount. Click here for more info.

July 12, 2011.

Delice de Bourgogne is the fruit of the imagination of the famous gastronome of the 18th century: Brillat Savarin. This soft dough with flowery crust is made from a milk enriched in creme fraiche. The original content in fat of the milk is tripled. Its sophisticated taste and its unctuousness are comparable to no other cheese.

Saint Andre - cow's milk soft cheese - 7 oz/200 gr, France.

The cheese's form, a four-sided, truncated pyramid is from Berrichon goat's milk in the Berry county of France. History tells us that the original shape was a perfect pyramid. The Valencay is made by allowing the curd to drain in a mold, it is then removed and covered with salted charcoal ash and allowed to ripen for about 4 to 5 weeks in a well ventilated cellar at 80%humidity. During this period its rind will thicken slightly and acquire blue marks. Texture: The pate texture is fine-grained and...

French Metal Plaque Curved At Edge : 8 inches x 5.5 inches

Reblochon. Crottins. Gaperon. Belle Des Champs. Picandine. Chaubier. Munster Géromé. Sainte-Maure. Pont-l’Evêque. Le Carre du Berry. Délice d’Argental. Rigotte. Roquefort. Brillat-Savarin. Chabichou du Poitou. Ossau-Iraty Onetik.

Probably the oldest Norman, it takes two liters of milk to make one Pont l'eveque of 8.8 oz. After washing, the rind is moist and ochre in color. The pate is creamy yellow, fine-textured, and smooth. It sinks under finger pressure but has no elasticity. As the cheese ripens, the rind grows sticky and reddens, and small holes spread through the pate. Further ripening will result in pate that glistens with fat when cut. There are lingering traces of sweetness in the taste. During the affinage, the...

2011 Limited Edition The ornaments of each year's Limited Edition category are carefully chosen from unique designs and moulds. Whether Inge- glas slects a new creation or takes one from their antique mould collection, Birgit Müller-Blech, designer for Inge-Glas® of Germany, brings new ornaments to life with creativity and design. "Lisa's Star", this Angel ornament holds a gold metal star ornament in her hands! This ornament comes packaged in a new Premium Gift Box and has been created...

As a traditional, hard cheese, Comte cheese is similar to many Swiss cheeses. Produced from the milk of cows that have been fed from the rich pastures of the Jura mountains, no additives are mixed with the milk making it a fresh and healthy alternative to other cheeses. Comté is very creamy and has a sweet flavor overall. The quality can be judged by the size and shape and condition of holes throughout the body of the cheese. The Comté takes months to properly age.