Cheeses from Massig Central, Saint-Nectaire | Le Delas Rungis
Cheeses from the Massif Central, Saint-Nectaire, Cantal...
Handcrafted in Aveyron, Roquefort L'Arbas has a smooth and intensely creamy paste. Its blue-green veins are well distributed and marbled. This Roquefort is typical, with the flavor of deeply acidic and slightly fruity sheep's milk. It is matured in cellars dug and naturally ventilated within the scree of Combalou in Roquefort.
Le Delas has selected Bleu d'Auvergne L'Empereur, a blue-veined PDO cheese made from pasteurised mountain cow's milk, produced in France in the Bleu d'Auvergne PDO zone in Occitanie. This top-quality cheese has a slightly mouldy grey-white rind, a firm, creamy, melting texture and a fruity, slightly strong, distinctive taste. L'Empereur Bleu d'Auvergne is ideal for catering professionals looking to add a touch of authenticity and character to their dishes. It is perfect for cheese platters, salads, sandwiches and main courses.
Tomme Grise Marcel Charrade is a pasteurised cow's milk cheese. Made using traditional methods, it has a semi-firm paste, pressed, and a natural grey, bloomy rind, the signature of cellar maturing.
A rustic, authentic tomme made in Auvergne.
It has a thin rind covered in white and grey flowers, a medium-firm paste that is airy and supple, and a mild, mellow, slightly nutty and melting taste.
Uses and pairings :
► Perfect on a platter of local cheeses ► Excellent in raclette or a rustic gratin ► Goes well with a dry white wine or an amber craft beer Take out 30 to 45 minutes before tasting to reveal all its aromas Available from our Fromagerie in Rungis and delivered anywhere in France and internationally.
It is a cheese with a gray bloomy rind, the surface of which is rubbed by hand to give it a texture reminiscent of the tommes collected by Jules Gérentes in the plateau farms in the past. Its dough, made from mountain cow's milk, is supple and creamy.
This farmhouse Saint-Nectaire raw milk PDO embodies the authenticity of Auvergne volcanoes in its purest expression. Made according to traditional methods by farm producers respectful of terroir, this semi-pressed uncooked cheese reveals a natural grey-orange rind and supple paste with golden reflections. Its slow aging in vaulted cellars develops delicate aromas of mushroom, hazelnut and undergrowth characteristic of volcanic pastures from Puy-de-Dôme and Cantal.
Weighing approximately 1.6kg, this whole piece carefully selected by Le Delas Rungis guarantees catering professionals an exceptional cheese with authentic flavors and melting texture in mouth.
Culinary uses:
Perfect for regional cheese platters and terroir selections. Cut into generous portions to enhance aperitif boards or gastronomic meal endings. Excellent melted in Auvergne gratins, truffade or revisited tartiflettes. Harmoniously pairs with light red wines from Beaujolais or dry Loire whites. Ideal for cheese specialties, refined croque-monsieurs and quiches with terroir flavors.
Storage and preparation advice:
► Store in refrigerator between 4°C and 8°C in original packaging
► Remove 30 minutes before tasting to fully reveal aromas
► Cut with sharp cheese knife following fiber direction
► Present on wooden board with natural rinds preserved
► Accompany with country bread, fresh walnuts and fig jam
Le Delas offers you Marcel Charrade Cantal Vieux Pasteurisé, a PDO cheese made from pasteurised cow's milk, firm, pressed and uncooked, salted in the mass. Origin: France, Cantal PDO area in Auvergne. This cheese has a thick, dry rind dotted with red/orange flowers, and a dark ivory paste. It has a strong, distinctive flavour and is matured for over 240 days. Its strong character will work wonders on a cheese platter, accompanied by farmhouse bread and dried fruit, au gratin on potatoes and caramelised onions, in a salad with walnuts, endives and a walnut oil vinaigrette, to flavour puff pastry as an aperitif...
The farmer Antoine Roussel, born in 1820 in the town of Laqueuille, developed the ancestor of the Bleus d'Auvergne: the Bleu de Laqueuille. Antoine Roussel had the idea of piercing the cheese to aerate it, obtaining uniformly blue cheeses throughout.
Only the Société Laitière de Laqueuille continues the tradition by making this exceptional cheese, a blue with a soft and creamy character. It is made from mountain milk from selected producers. It is salted by hand and slowly matured for up to 90 days.
Lovers of marbled dough appreciate its cellar aromas, its strong lactic flavor will delight, its natural rind, its smooth dough and harmoniously marbled with blue veins.
Sénerac is a small farmhouse tomme cheese made from raw Cantal cow's milk, produced according to an age-old tradition in wooden sheaves. It is made from milk from pastures at an altitude of over a thousand metres, in the heart of the Parc Naturel des Volcans d'Auvergne, offering an authentic experience of the Auvergne region. Under a buttercup rind, the tomme reveals an ivory-coloured paste with a melting texture, offering a complex fruity and floral taste, long on the palate, neither bitter nor acidic. Each tomme, the fruit of ancestral know-how, is turned and rubbed by hand every week and carefully matured for 3 to 5 months in natural stone underground cellars. This traditional production and maturing process, certified "IFS supérieur", allows the cheese to develop a highly varied range of aromas: floral and fruity aromas in spring, notes of blueberries and mushrooms in autumn. Thanks to its small size, the cheese is less likely to spoil or dry out. Sénerac can be enjoyed as an aperitif or at the end of a meal, and can also be eaten in pieces with whisky, fondue or raclette. A practical tip is to cut the first slice by removing the part of the rind showing the cow's head, then cut the cheese horizontally. This creates a cylindrical surface ideal for making fine shavings with a truffle or cheese grater, adding a touch of elegance and flavour to your salads, gratins or other gourmet dishes. To optimise its keeping qualities, we recommend that you wrap the opened Sénerac in cellophane and keep it in a cool place for a maximum of 4 months. Sénerac was awarded the "Épicures d'Or" prize in 2023 and the "Best Of 2023" by Gourmet Sélection.