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Pascal Beillevare is a French cheesemaker and affineur. He creates his cheeses in small batches using traditional methods. Pascal ages his cheese in his underground cave, a former railroad tunnel, in the Auvergne. Beillevaire Fromagerie has for many years been dedicated to producing the finest dairy products using fresh milk from select farms in the Loire-Atlantique region of France.
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Bleu du Bocage 2/4.5#
Described by some as a Roquefort made from goat's milk, Bleu du Bocage is produced in Vendee, an area in Western France bettern known for its butter. It has a moist and creamy texture with explosive flavor and aroma. This cheese has a sweet, crystalline structure and melts perfectly. Bleu du Bocage, matured from 2 to 6 months, creates a perfect mix of goat taste subtlety to the light blue bitterness.
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Couserans Grand 1/8.8#
An uncooked pressed cheese aged 10 weeks, Couserans has a very beautiful flexible paste characteristic of Couserans Valley cheeses. This raw cow's milk farmers cheese is made with a multitude of holes. |
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Trois Laits 1/7#
This semi-soft cheese is produced in the Couserans valley, similar to Bethmale cheese, it was created by Sylvie Domenc. Sylvie combined cow, goat and sheeps milk along with a slow maturation process to develop a supple paste with a uniquely smooth flavor. Trois Laits is aged several weeks in very humid caves. The cheese is brushed regularly during this time period. |
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Vendeen Bichonne 1/13#
A pasteurized cow's milk cheese from Brittany whose name translates as "the pampered cheese from the Vendée region." These cheese is aged for two months in Pascal's underground wet cave. Vendeen Bichonne has a very distinctive appearance with exterior gray and white molds. The paste has a damp, mushroom aroma and a tart yet citrusy finish on the tongue.
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