Cheeses from Massig Central, Saint-Nectaire | Le Delas Rungis
Cheeses from the Massif Central, Saint-Nectaire, Cantal...
This Saint-Nectaire AOP is a semi-firm, uncooked pressed cheese weighing 600g (diameter 12 cm, height approx. 3.5 cm). This cheese with protected designation of origin (PDO) is made from pasteurised cow's milk and matured for at least three weeks. It is renowned for its fine, supple and creamy texture that yields to the touch, and its rind is covered with white, yellow or red blooms. On the palate, it reveals a characteristic nutty flavour that is slightly salty.
Professional culinary uses:
Saint-Nectaire laitier is a classic on cheese platters and in regional recipes:
► Cheese platter: It is a must-have on any platter, appreciated for its melt-in-the-mouth texture and balanced flavour.
► Hot dishes: Its texture makes it ideal for hot, melt-in-the-mouth dishes: Saint-Nectaire tarts, gratins or regional fondues.
► Aperitifs and tastings: It is advisable to open the cheese half an hour before serving to allow its nutty aromas to develop.
► Portion Control: The 600 g format is perfect for cheese menus, allowing for easy control of the number of portions.
Storage and serving recommendations:
► Storage: Fresh product to be stored between +4 and +6°C.
► Use: Consume quickly after opening. Remove from the refrigerator 30 minutes before serving.
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
Cantal is a cheese originating in France, benefiting from a Protected Designation of Origin (PDO). It is a cheese made from pasteurised cow's milk, with a firm, pressed, uncooked texture, salted throughout. The word "Jeune" (young) indicates a minimum maturation period of 30 days. This cheese, selected by Le Delas, a wholesaler in Rungis, is characterised by a thin, light grey rind and an ivory-coloured paste. It has a mild, milky flavour, making it very popular for use in cooking where a delicate cheese flavour is desired.
Culinary uses:
Young Cantal PDO is suitable for a wide range of culinary uses thanks to its mildness and good melting properties:
► Hot dishes: Ideal for dishes that require good melting properties, such as Auvergne fondues, onion soups au gratin, soufflés, quiches or for stuffing vegetables.
► Cheese platters: Served as a mild and accessible option in contrast to more mature cheeses.
► Sandwiches and snacks: Perfect for making croque-monsieur or cold sandwiches.
Storage and preparation tips:
► Storage: Fresh product. Store between +4∘C and +6∘C.
► Preparation: It is recommended to open the cheese 30 minutes before consumption to appreciate all its flavours. Consume quickly after opening. When using Cantal in recipes, avoid adding salt as this cheese is already salty.
This Saint-Nectaire Fermier AOP (Protected Designation of Origin) cheese is presented in an elegant wooden box (Tradition & Prestige) for optimal storage and presentation. This cheese is made from raw cow's milk, with a semi-firm, uncooked pressed texture. Each piece weighs approximately 1.6 to 1.7 kg, with a radius of 10 cm and a height of 5 cm. It is matured for a minimum of 4 weeks, developing a thin, bloomy rind (white, grey, yellow or red) and a soft, creamy texture that yields to the touch. Its characteristic taste is nutty and slightly salty.
Professional culinary uses:
Saint-Nectaire Fermier is a highly sought-after PDO cheese, perfect for enhancing a cheese menu or for regional dishes:
► Cheese platters: Its delicate nutty flavour, individual size and presentation in a wooden box make it an essential star of cheese platters, especially those showcasing French terroir.
► Hot dishes: Its melt-in-the-mouth texture is ideal for gratinating tarts, potato or root vegetable gratins, or adding flavour to pies.
► Tasting: Enjoy on its own, cut into thin slices.
► Quality/Traceability: Its PDO status and raw milk production underline its high artisanal quality.
Storage and serving recommendations:
► Storage: Fresh product to be stored between 4°C and 8°C.
► Caution: Raw Milk: Consumption of raw milk cheeses is not recommended for vulnerable populations (young children under 5, pregnant women, the elderly and immunocompromised individuals).
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...
This Cantal Entre-Deux PDO (Protected Designation of Origin) cheese is made from pasteurised cow's milk in France. It is a firm, pressed, uncooked cheese, salted throughout. The name "Entre-Deux" indicates an intermediate maturing period of at least 90 days. The maturing process gives this cheese a golden, pitted rind and a darker ivory interior. Its flavour is more pronounced and developed than that of a young Cantal. This 1.25 kg wheel is ideal for precise cutting and regular serving.
Culinary uses:
Cantal Entre-Deux PDO is suitable for a wide range of culinary uses, showcasing the flavour of its terroir:
► Hot dishes: Ideal for incorporating into hot dishes such as aligots, truffades or gratins. It melts well while retaining a certain texture.
► Salads and starters: Can be diced or shaved to enrich mixed salads or hot/cold starters.
► Cheese platters and catering buffets: A beautiful addition to a platter, it offers a strong flavour for lovers of characterful cheeses.
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.