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.
Le Delas has chosen this Tomme de Normandie, a high-quality cheese made from selected Norman milk collected in the heart of the Parc Naturel Régional des Marais du Cotentin et du Bessin. This authentic cheese is distinguished by its fruity taste, milky aromas and a hint of acidity, as well as its supple, melt-in-the-mouth texture. Matured for 4 months in the cellars of Chef-du-Pont on wooden boards, under the watchful eye of the Isigny-Sainte-Mère Master Cheesemaker, Tomme de Normandie has a mild, fruity flavour, an ivory-coloured paste and a slightly "mottled" ochre rind.
A soft whole cow's milk cheese with a bloomy rind. This cheese has a chalky heart and a more pronounced ripening under the rind, made up of a slightly salty, unctuous and supple paste.
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.
This raw-milk coulommiers is the fruit of traditional know-how handed down through three generations. Made in the heart of the Seine-et-Marne region, it is produced from cow's milk collected daily from local producers. Careful maturing gives it a melt-in-the-mouth texture and a bloomy rind, with subtle aromas and a mild, nutty flavour. Traditional production for an authentic taste.
This 1kg Brie cheese 33% is perfect for catering professionals. Made from cow's milk selected from the Ermitage collection area in France, this soft cheese with a bloomy rind stands out for its fresh taste and clear milk flavour, as well as its light smell of fresh mushrooms. Ideal for consumption as is or in a variety of hot and cold culinary preparations, this Petit Brie is a quality choice that's sure to win over your customers.
Made on the farm in La Manche by the GAEC des Alpines, these artisan goat's cheese crottins combine traditional farming methods with culinary creativity. Each cheese is ladled from whole raw goat's milk, then carefully matured to reveal a melt-in-the-mouth texture and a distinctive taste, both fresh and slightly tangy.
The crottin is available here in two versions coated with a blend of spices:
- Saveur du jardin, with herbal and aromatic notes (parsley, tarragon, chives, garlic, onion...) - Pempa, spicier, with red pepper, shallot, garlic and mustard.
These generous, colourful coatings add a touch of originality while enhancing the richness of the raw goat's milk. A farmhouse product with character, sure to appeal to lovers of local cheeses.
Culinary use: These coated crottins are perfect for creating colourful and varied cheese platters, fresh gourmet starters or summer salads. Their neat presentation and assertive flavour also make them an excellent choice for buffets or brunches.
L'Écrou du fromager est un fromage de chèvre fermier à la forme hexagonale originale, signé GAEC des Alpines, producteur en Normandie. Moulé à partir de lait cru entier de chèvre et affiné selon un savoir-faire traditionnel, ce fromage se distingue par son aspect cendré argenté et son trou central qui rappelle un écrou. Outre son originalité, sa forme rend sa découpe en portions très simple lors du service.
Sa pâte blanche à ivoire, légèrement acidulée, révèle des arômes caprins francs et équilibrés, qui gagnent en intensité avec l'affinage. Sa texture, fraîche à l'origine, devient plus ferme au fil du temps, selon les conditions d'hygrométrie.
Un fromage de caractère qui conjugue terroir, esthétisme et originalité.
Usages culinaires :
L'Écrou du fromager est idéal en fin de repas, en présentation sur un plateau de fromages, ou pour une découpe en portions individuelles originales. Il apporte également une touche visuelle forte sur les buffets ou dans les assiettes de fromages au restaurant.
Produced by the GAEC des Alpines in Normandy, this cheese nut revisits farmhouse goat's milk cheese by adding fenugreek seeds. Moulded in its distinctive hexagonal shape with a central hole, this cheese combines the freshness of raw goat's milk with sweet, slightly spicy notes reminiscent of walnuts.
This subtle combination gives the cheese a touch of character, while retaining the finesse of a traditional lactic ripening process. It becomes firmer with age, developing a complex flavour that will appeal to those who love new cheese discoveries.
Culinary uses: Ideal for brightening up a cheese platter, this cheese is also perfect for use in mixed salads, rustic spreads, or as an original pairing with a pale ale or a cold infusion. Its elegant shape and unusual flavour make it a product of choice for chefs and caterers.