French selection, 11 varities
- Contents 11 french cheese specialities
- cheese types Mountain cheese, blue cheese, soft cheese, affiné cheese
- milk types cow, sheep, goat
- Article number 11001
France’s cheese variety in one selection: eleven carefully chosen specialities for varied cheeseboards and hot dishes.
Le Sanglé, 250 g
Creamy soft cheese wrapped in spruce bark, with a delicately savoury flavour and subtle woody notes.
Le Cabridoux, 125 g
Aromatic fresh goat’s cheese with a distinctive tall shape – an eye-catching addition to any cheeseboard.
Reblochon de Savoie AOP, 500 g
Delicately savoury cheese from Savoie with a slightly nutty note and a melt-in-the-mouth texture.
Tommette de Montagne, 300 g
Hand-tended mountain cheese from Savoie with a rich, savoury flavour.
Bleu d’Auvergne PDO, 125 g
Creamy blue cheese with a bold, savoury flavour – ideal for sauces, dressings or served with nuts.
Grand Maître Roquefort PDO, 100 g
Piquant blue cheese made from raw sheep’s milk, matured in the limestone caves of Combalou.
Petit Normand Camembert, 250 g
Rich, creamy Camembert made from raw milk, developing a more pronounced flavour as it matures.
Morbier Montagnon PDO, 220 g
Creamy semi-soft cheese with fruity, savoury notes and its characteristic line of vegetable ash.
Coulommiers Vieux Porche, 320 g
Soft cow’s milk cheese with a white mould rind, a delicately savoury flavour and a nutty note.
Ziegenweichkäserolle, 140 g
Milder, cremiger Ziegenweichkäse mit zartem Schmelz – köstlich auf Brot, im Salat oder überbacken.
Grand Maître Elsässer Weichkäse, 500 g
Cremiger Weichkäse mit Rotschmierrinde und würzigem Aroma – ideal zur Käseplatte oder zu Kartoffeln.