Cheeses
Bleu d'Auvergne

 
Boursault

 

 
Camembert


 
Caprice des Dieux

 
Chaumes

 
Chèvre Aux Epices


 
Comté


 
Doux de Montagne

 
Emmental
Emmental, one of the greatest of all cheeses, has long been a part of our daily life. Its origins are ancient, but it always finds its way into modern kitchens. Historically, Emmental is a cooked pressed cheese whose name comes from the Emme Valley, a region east of the Swiss canton of Bern. Emmental, a staple at all house holds, needs to be consumed at ambient temperature. It is excellent in sandwiches, or as dessert and also as cooking cheese as it melts extremely well.

Red and white wines are equally complementing of this cheese: try it with a Cotes-Du-Rhone or Merlot, or a Swiss Neuchatel or Chardonnay.

 
Etorki


 
Fol Epi


 
Fourme d'Ambert


 
Goat Cheeses


 
Gourmandise


 
Le Montagnard


 
Morbier


 
Pont l'Evêque
Pont l'Eveque - Ile de France Gourmet Cheese

 
Raclette


 
Rambol Fumé


 
Roquefort


 
St. Agur


 
St. Albray


 
St. André


 
St. Marcellin


 
St. Nectaire


 
Suprême


 
Beaufort

 
Ossau Iraty

 
Pie d'Angloys

 
Le Coutances

 
Brie en Croute

 
Crémier de Chaumes

 
recipe image

Preparation time 15 minutes + 10 min. refrigeration