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Cheese Name: Brie |
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Description: Brie is the most famous cheese from France. Brie is characterized by an edible, downy white rind and a cream-colored, buttery-soft interior that should "ooze" when at the peak of ripeness. Brie can be made from raw or pasteurized, whole or skim milk. |
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Type of Milk: Cow |
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Where is it Produced: France |
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Cheese Name: Explorateur |
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Description: Explorateur is a triple cream, rich and luscious cheese created in France in the the 1950's. There is a white bloomy rind, while the cheese has a delicate aroma and a salty mushroom taste. |
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Type of Milk: Cow |
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Where is it Produced: France |
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Cheese Name: Langres |
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Description: The depression at the top of the cheese called a "fontaine" or "cuvette" is intentional. You can pour Champagne or Marc de Champagne in it. Coming from the same familly as Epoisses and Munster. The firm pate melts in the mouth and unfold a complex taste. Although a bit salty, Langres is milder than Epoisses. |
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Type of Milk: Cow |
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Where is it Produced: Champagne |
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Cheese Name: Saint Andre |
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Description: Creamy rich, buttery beyond belief, triple cream from France. Slight salt, hints of slate, make sure it is at room temperature to get the most out of the cheese. |
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Type of Milk: Cow |
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Where is it Produced: France |
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Cheese Name: Vacherin Mont D'Or |
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Description: Made near the French -Swiss border in the Jura Mountains. Wrapped in spruce which gives it a light woody tone. |
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Type of Milk: Cow |
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Where is it Produced: France |
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Cheese Name: Water Buffalo Mozzarella |
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Description: Delicate flavor, made from the milk of the Asian water buffalo, fresh is the key. |
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Type of Milk: Water Buffalo |
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Where is it Produced: Italy |
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