Showing all 15 results
-
-
Brie Cheese ‘Cantorel’ / ~1Kg. Pc
895 ฿ ext VATBrie is believed to have been created prior to the 8th century. Made from pasteurized cow’s milk, it is one of the beloved cheeses of Charlemagne, the greatest king of France in the middle age
-
Camembert Grand Fermage/ 240g. Pc
279 ฿ ext VATSoft cheese made from pasterized cow’s milk
-
-
Fresh Goat Cheese Log Plain ‘Soignon’ under plastic shell/ 1Kg. Pc
995 ฿ ext VATFresh plain goat cheese to accomodate salads.
-
Fresh Goat Cheese Mini Log Plain/ 125 g Pc
159 ฿ ext VATFresh plain goat cheese to accomodate salads.
-
Livarot AOP “Gillot”/ 250 g Pc
495 ฿ ext VATNamed after a village of Normandy where it is made, Livarot is a very strong smelling cheese. With its smooth, ripe, slightly spicy flavor, it becomes a true gourmet item in French tradition.
-
-
-
Reblochon / 500g. Pc
849 ฿ ext VATts first creation was date back in the Middle Age. Reblochon has a creamy, softer-than-Brie texture; a nutty after taste; and a strong herbal aroma that is not for the timid. The cheese becomes bitter, however, when overripe.
-
-
St. Maure Cheese ‘Soignon’ / 180g Pc
249 ฿ ext VATMade using pasteurised milk, Sainte Maure Selection is a lactic curd cheese. Its rustic and simple paper packaging allows a glimpse of its fine, slightly vermiculated traditional ivory rind. Its fine texture melts in mouth but stays firm and offers you a full and typical goat’s cheese flavour.
-
Tomme de Savoie AOP/ ~1.8Kg. Pc
2,295 ฿ ext VATA semi firm, disk-shaped, cow’s milk cheese from Savoie in the French Alps. It has a distinct, thick, gray-brown rind with a beige or straw colored paste. It has a slightly salty, mild but savory taste with an aroma reminiscent of a cheese cellar. Tomme de Savoie is often made with skim milk after the cream has been used to make butter. This is why Tommes are traditionally low in fat content (20-40 %). The maturing process often takes several months which gives the cheese a thick rind with a rustic appearance. The taste is soft and fruity and occasionally one can detect a subtle flavor of grass
-