Artisan Cheeses

Ready-to-serve Swiss fondue (400g), needs heating. For a convivial fondue, with bread and potatoes.

Taleggio PDO (±2 kg, per kg), soft washed-rind cheese, melts in the mouth. For risottos, polentas, cheese boards, and gratins.

Tête de Moine AOP (by the kilo), for scraping into rosettes with a girolle. For cheese boards, appetizers, and plate garnishes.

Gorgonzola PDO block (per kg), creamy blue cheese. For risottos, sauces, pizzas and cheese boards.

Saint-Marcellin PGI (18 × 80 g), creamy soft cheese. For cheese boards, warm salads, and plated service.

Provolone Dolce Salamino (1 kg), soft Italian stretched-curd cheese. For slicing in platters, sandwiches and gratins.

Cream cheese (1 kg tub), creamy and neutral. For cheesecakes, bagels, sauces, and spreads. Professional size.

Farmhouse Maroilles PDO, raw milk (750g), washed rind and strong flavor. For cheese boards, tarts, and Northern French cuisine.

Trappe d'Échourgnac (300g), Dordogne cheese with a washed rind, soft paste. For cheese boards and after-dinner.

Garlic and fine herb tartare (1 kg tray), garlic cream cheese. For toast, sauces, stuffings, and verrines.