Boxes
Our signature artisanal cheese boxes, with or without charcuterie, or dive into a Raclette box, with slices of the famous Alpine cheese that you can melt at home
Paris Box
100% cheese. Includes a mixture of five premium French cheeses reflective of romantic nature of Paris. Accompanied by a box of artisan crackers, and dressed with a variety of fresh fruit, grapes, figs or nuts depending on the season. Please specify if you do not want nuts Small Boxes for 2, Medium Boxes for 4 and the Large Boxes for 8 people. Allergens Gluten (Crackers) Milk – (Cheese) Nuts (almonds, hazelnuts, walnuts, pistachio nuts) Sulphur Dioxide and sulphites (Apricot).€22.90PopularCourchevel Box
100% raclette cheese Includes slices of famous French raclette and Morbier cheeses, synonymous with the Alpine regions and Après Ski. Sourced from the best French producers, melt the cheese at home and serve with bread, baby potatoes, pickles, charcuterie and savour the moment. Small Boxes , Medium Boxes and the Large Boxes. Allergens : Milk – (Cheese).€19.90Croque Monsieur
HOMEMADE CROQUE MONSIEUR : bechamel, ham, emmental and bread.€8.00
Cheese Unit
Reblochon de Savoie 450g
Reblochon is a round, creamy cheese, covered with a white veil which adds sweetness to the very fine grain of its saffron yellow rind. Cut, the Reblochon, typical of Savoy, reveals a soft ivory-colored paste. Farmhouse Reblochon de Savoie cheese is recognizable by its green dot. Its texture: Creamy Its taste: subtle and velvety Its flavor: creamy and slightly nutty Size : 450G€14.00CAMEMBERT au lait cru – Isigny Ste-Mère
From raw milk, it is manually molded with a ladle so as not to break the curd, which promotes slow draining for better taste development. Concentrated in flavors, it is slightly salty, combined with the sweetness and good taste of milk in a cylinder 11cm in diameter adorned with a beautiful white bloomy rind. Its texture: supple without softness Its taste: fruity, slightly spicy and becomes strong as it matures. Size : 250G€9.00Organic CAMEMBERT – Ferme de La Tremblaye
Organic cheese of character, with the flavor of the terroir, with “animal” notes when the ripening is more pronounced. Size : 250G€8.50PONT-L’EVEQUE – AOP
He is from the town of Pont l’Evêque located between Lisieux and Deauville. The rind of Pont L’Evêque cheese is quite smooth, ranging from golden yellow to orange. Its color, a slightly rounded appearance and a soft touch announce a warm cheese. Its texture: tender creamy Its taste: slightly salty Its flavor: subtle and refined, some fruity aromas such as hazelnut Size : 400G€11.90PONT-L’EVEQUE – Isigny Ste Mère
All of Normandy’s cheesemaking know-how is concentrated in a cheese that is as creamy as one could wish and covered by a deliciously golden rind. Pont-l’Evèque is a subtle and elegant cheese that exudes an exquisite aroma of hazelnuts. This, on a cheese board alongside a noble PDO Normandy Camembert, is a match made in heaven. Serve it with slices of good country bread, or a few dried figs. Ideally, it should be sampled with a glass of chilled cider or a favourite wine. Size : 220G€8.00EPOISSES – Berthaut
Born 500 years ago in Burgundy, Epoisses is a unique cheese, which became AOC in 1991 and AOC in 2003. Soft cheese with lactic curd made from whole milk, it is rubbed 7 and 9 times during the 5 to 6 weeks of maturing with Marc de Bourgogne. A stricter requirement than that imposed by the specifications of the AOP. The patience of the Berthaut cheese makers can be seen in the excellence of the Epoisses. Its texture: creamy, supple Its taste: very spicy, strong depending on the age I€13.50PopularCHAOURCE – Rouzaire
Chaource is a soft cheese with a bloomy rind, predominantly lactic. It is exclusively made with whole cow’s milk, the composition of which is not modified. Its salty paste has a dry matter content of at least 40% and contains at least 48% fat in the dry extract. Sweet and slightly salty flavor, enhanced by a hint of acidity. Aromas of cream, fresh mushroom and hazelnut. Size : 250G€9.90PopularLIVAROT – Isigny Ste-Mère
Livarot cheese has a cylindrical shape. Naked, it is surrounded by 5 sedges, aquatic plants produced solely for this use, used to hold the cheese which tended to sag because it was low in fat. It was nicknamed “the colonel” in homage to the colonel’s stripes. The ripening of Livarot cheese lasts three months in a damp cellar with salt water washes Its texture: supple without running Its taste: spicy to gamy depending on its aging Its flavor: intense and strong smell Size : 250G€9.00BRILLAT SAVARIN
Brillat-Savarin is a triple-cream cheese, soft on the palate, which is eaten young and very fresh. It is produced in the Burgundy region. Comprising a minimum of 30% fat in the finished product, produced from cow’s milk, it is a soft cheese with a bloomy rind. Its small 100 gram format comes in the form of a 6.5cm flat disc. Its optimal tasting period is from April to October after aging for 12 days, but it is also excellent from March to December. Size : 100G€4.90
