Cheeses from Normandy and Ile-de-France | Le Delas Rungis
Cheeses from Normandy and Ile-de-France, brie, camembert...
The Livarot can be recognized by its orange crust surrounded by its 5 sedges (strips of the aquatic plant) which also earned it the name "colonel". It is a cheese made from raw cow's milk, with a soft and slightly salty paste, blond and melting and with a washed rind. Its smell is strong and its flavor of terroir raised, with floral aromas and flavors of frank and pronounced smoked charcuterie.
This cheese is made in compliance with the AOP Livarot in the Pays d'Auge in Normandy.
The Livarot can be recognized by its orange crust surrounded by its 5 sedges (strips of the aquatic plant) which also earned it the name "colonel".
It is a cheese made from raw cow's milk, with a soft and slightly salty paste, blond and melting and with a washed rind. Its smell is strong and its flavor of terroir raised, with floral aromas and flavors of frank and pronounced smoked charcuterie.
Pont-l'Évêque is a soft cheese with a washed rind. Before staying in the cellar (from the 3rd to the 7th week), it is first salted then placed in the ripening room (where it is turned manually every day then washed). It will thus obtain a pretty amber tint.
Pont-l'Évêque is a soft cheese with a washed rind. Before staying in the cellar (from the 3rd to the 7th week), it is first salted then placed in the ripening room (where it is turned manually every day then washed). It will thus obtain a pretty amber tint.
The Compagnie Fermière Benjamin and Edmond de Rothschild is the only manufacturer of Brie de Meaux farmhouse, a must since the 17th century and one of the oldest varieties of French cheese. Made with raw cow's milk produced by the herd of 150 Prim'Holstein cows raised on the estate, it is matured for at least 4 weeks and worked entirely by hand. Appreciated for its silky texture and its light and fine taste, its straw yellow paste, dense and creamy, slightly runny, reveals a slight taste of hazelnut. Its bloomy rind is white and fluffy. Sweet and aromatic, it can be served as is, but also hot or garnished, according to the Chef's inspiration, with hazelnuts or truffles for example.
Containing 45% fat, a whole Brie de Meaux weighs between 2.5 and 3 kg and makes up to 18 portions. Store it between 8 and 10°C wrapped in a damp cloth, it will retain its texture and taste. Accompany it with a rather lively dry white wine or a red of medium structure, based on pinot noir for example.
This camembert is made in Normandy, and belongs to the categories of soft cheese made from raw milk. It is composed of only 20% fat on the finished product.
This traditional Normandy Camembert made with raw milk, molded with a ladle, Crémier selection, is a tradition in itself.
On order from our Head of Workshop, we offer it in 4 different levels of refining.
With its heart shape, this creamy is the oldest cheese in Normandy. This farmhouse cheese made from whole raw cow's milk has a supple, unctuous and smooth paste.
This cheese is made from raw cow's milk from animals fed without GMOs (<0.9%), AOP Normandie, from the bocage ornais area, molded with a ladle, in the old fashioned way. The quality of the milk, and therefore of this camembert, is the result of close collaboration between producers and the cheese maker, and of very demanding specifications, guaranteeing the typicality and quality of these Normandy camemberts. The cows graze for more than 6 months a year, 80% of their feed comes from the farm, at least 50% of the cows are of the Norman breed, half a football field is available per cow and the geographical area is well defined.