Cheeses from Savoie, Switzerland, Jura, Comté, Beaufort | Le Delas
Cheeses from Savoy, Switzerland, Jura, Emmental, Comté, Beaufort...
The strongest cheese in Switzerland, Appenzeller is produced in the mountains of the Appenzell region. Seasonal, its optimal consumption period extends from January to April. Our Appenzeller extra, matured for 6 to 8 months, is characterized by its black label. It gets its taste from several weekly brushings with a secret recipe herbal brine, called sulz. Very aromatic on a cheese platter, it brings an exceptional fruitiness to your fondues.
Abondance is a cheese that takes its name from the Abondance Valley and the village of the same name. The result of ancestral know-how, it needs no less than 100 days of maturing. After centuries of production, Abondance cheese is currently only produced in the mountains of Haute-Savoie and is recognized as a Protected Designation of Origin (AOP). How can you resist its frank and fruity, slightly salty taste? Its supple and melting paste puts all the richness of the pasture from which it comes! This spring production cheese will give you the best of its flavor after 6 to 8 months of maturing. Its ideal consumption period extends from January to April.
Abondance is a cheese that takes its name from the Abondance Valley and the village of the same name. The result of ancestral know-how, it needs no less than 100 days of maturing. After centuries of production, Abondance cheese is currently only produced in the mountains of Haute-Savoie and is recognized as a Protected Designation of Origin (AOP). How can you resist its frank and fruity, slightly salty taste? Its supple and melting paste puts all the richness of the pasture from which it comes! This spring production cheese will give you the best of its flavor after 6 to 8 months of maturing. Its ideal consumption period extends from January to April.
The strongest cheese in Switzerland, Appenzeller is produced in the mountains of the Appenzell region. Seasonal, its optimal consumption period extends from January to April. Our Appenzeller extra, matured for 6 to 8 months, is characterized by its black label. It gets its taste from several weekly brushings with a secret recipe herbal brine, called sulz. Very aromatic on a cheese platter, it brings an exceptional fruitiness to your fondues.
Gruyère is made in the Swiss Prealps in the canton of Fribourg: Gruyère. This mid-mountain region with a cool and humid climate offers rich pastures which influence the quality of the cheeses. Aged in a natural cave for a minimum of 12 months, this Gruyère has a more rustic and deep taste. Its recognizable rind is brown and thicker. Its paste reveals small crystals that sign cheeses aged for a long time. Its flavors assert themselves with intensity: notes of nuts, wood, leather. Gruyère de Grotte is excellent value for money for a raw milk cheese, matured for more than a year.
The strongest cheese in Switzerland, Appenzeller is produced in the mountains of the Appenzell region. Seasonal, its optimal consumption period extends from January to April. Our Appenzeller extra, matured for 6 to 8 months, is characterized by its black label. It gets its taste from several weekly brushings with a secret recipe herbal brine, called sulz. Very aromatic on a cheese platter, it brings an exceptional fruitiness to your fondues.
Abondance is a cheese that takes its name from the Abondance Valley and the village of the same name. The result of ancestral know-how, it needs no less than 100 days of maturing. After centuries of production, Abondance cheese is currently only produced in the mountains of Haute-Savoie and is recognized as a Protected Designation of Origin (AOP). How can you resist its frank and fruity, slightly salty taste? Its supple and melting paste puts all the richness of the pasture from which it comes! This spring production cheese will give you the best of its flavor after 6 to 8 months of maturing. Its ideal consumption period extends from January to April.
Abondance is a cheese that takes its name from the Abondance Valley and the village of the same name. The result of ancestral know-how, it needs no less than 100 days of maturing. After centuries of production, Abondance cheese is currently only produced in the mountains of Haute-Savoie and is recognized as a Protected Designation of Origin (AOP). How can you resist its frank and fruity, slightly salty taste? Its supple and melting paste puts all the richness of the pasture from which it comes! This spring production cheese will give you the best of its flavor after 6 to 8 months of maturing. Its ideal consumption period extends from January to April.
This delicious and surprising wildflower tomme is an artisan cheese made from raw cow's milk in the Vosges. Its moist rind is decorated with the petals of a variety of edible flowers including mallow, cornflower, catham, rose, marigold and blue trigonella. The paste, ivory yellow in colour, is dense and homogenous. The aromas of the petals permeate the paste, giving this cheese its unique flavours. Its taste is mild, and if you eat it with its rind, the floral notes will be even more pronounced.
Like all the Emmentals offered by Le Delas, this cheese has been matured according to the traditional method, i.e. 4 days at 16°C, allowing the aromas to emerge, then the rest of its ripening at 8°C. The dough obtained is more flexible and holds better when cooked. This method is called "hot" as opposed to the "cold" method, consisting of refining at 4°C. Made without animal rennet.
Made from premium natural Swiss cheese based on the original Fondue recipe since 1958. Ready to use.
The strongest cheese in Switzerland, Appenzeller is produced in the mountains of the Appenzell region. Seasonal, its optimal consumption period extends from January to April. Our Appenzeller extra, matured for 6 to 8 months, is characterized by its black label. It gets its taste from several weekly brushings with a secret recipe herbal brine, called sulz. Very aromatic on a cheese platter, it brings an exceptional fruitiness to your fondues.
For Marcel Petite, refining means making fine! And that's no empty word. The cheese is matured in a variety of ways at the company's 35 cheese dairies, most of which are located in mountainous areas. The best known is Fort St Antoine, a veritable underground cathedral in the Jura mountains. This exceptional house sublimates the finesse of Comté cheeses. The cheeses are sorted wheel by wheel, and all are tasted before shipping.
This exceptional product is an extra PDO Comté made from raw cow's milk, available only for the end of year celebrations and Easter, after a minimum of 24 months of slow maturing at Fort Saint-Antoine, in the Jura mountains. Marcel Petite values this former military fort located in the middle of the forest, whose huge galleries offer the ideal conditions for slow ripening, at constant temperature and perfect humidity and now nicknamed the cathedral of Comté.
This exceptional product is an extra PDO Comté made from raw cow's milk, available only for the end of year celebrations and Easter, after a minimum of 24 months of slow maturing at Fort Saint-Antoine, in the Jura mountains.
This exceptional product is an extra PDO Comté made from raw cow's milk, available only for the end of year celebrations and Easter, after a minimum of 24 months of slow maturing at Fort Saint-Antoine, in the Jura mountains.
This exceptional product is an extra PDO Comté made from raw cow's milk, available only for the end of year celebrations and Easter, after a minimum of 24 months of slow maturing at Fort Saint-Antoine, in the Jura mountains. . Marcel Petite values this former military fort located in the middle of the forest, whose huge galleries offer the ideal conditions for slow ripening, at constant temperature and perfect humidity and now nicknamed the cathedral of Comté.
This exceptional product is an extra PDO Comté made from raw cow's milk, available only for the end of year celebrations and Easter, after a minimum of 24 months of slow maturing at Fort Saint-Antoine, in the Jura mountains.
Going against the grain of industrial optimization practices, Marcel Petite developed his slow ripening technique in the 1960s at Fort St Antoine in the Jura mountains. Its exceptional Comté cheese is matured for 15 to 20 months until it obtains a characteristic slightly crystallized texture. The flavors of this Comté AOP are more frank, with animal notes giving way to roasted aromas.
Going against the grain of industrial optimization practices, Marcel Petite developed his slow ripening technique in the 1960s at Fort St Antoine in the Jura mountains. Its exceptional Comté cheese is matured for 15 to 20 months until it obtains a characteristic slightly crystallized texture. The flavors of this Comté AOP are more frank, with animal notes giving way to roasted aromas.
Going against the grain of industrial optimization practices, Marcel Petite developed his slow ripening technique in the 1960s at Fort St Antoine in the Jura mountains. Its exceptional Comté cheese is matured for 15 to 20 months until it obtains a characteristic slightly crystallized texture. The flavors of this Comté AOP are more frank, with animal notes giving way to roasted aromas.
Going against the grain of industrial optimization practices, Marcel Petite developed his slow ripening technique in the 1960s at Fort St Antoine in the Jura mountains. Its exceptional Comté cheese is matured for 15 to 20 months until it obtains a characteristic slightly crystallized texture. The flavors of this Comté AOP are more frank, with animal notes giving way to roasted aromas.
This delicious and surprising wildflower demi tomme is an artisan cheese made from raw cow's milk in the Vosges. Its moist rind is decorated with the petals of a variety of edible flowers including mallow, cornflower, catham, rose, marigold and blue trigonella. The paste, ivory yellow in colour, is dense and homogenous. The aromas of the petals permeate the paste, giving this cheese its unique flavours. The taste is mild, and if you eat it with the rind on, the floral notes will be even more pronounced.
This delicious and surprising quarter tomme with wild flowers is an artisan cheese made from raw cow's milk in the Vosges. Its moist rind is decorated with petals of various edible flowers such as mallow, cornflower, safflower, rose, marigold and blue trigonella. The paste, ivory yellow in colour, is dense and homogenous. The aromas of the petals permeate the paste, giving this cheese its unique flavours. Its taste is mild, and if you eat it with its rind, the floral notes will be even more pronounced.
This Emmental made from pasteurised milk comes in 2.5 kilo blocks and is ideal for catering professionals. Made in Lorraine from cow's milk selected from the Ermitage collection area in France, this pressed cooked cheese has a firm, supple texture, a light fruity flavour and a clean aroma. Perfect for use in a variety of hot and cold culinary preparations, it captivates with its homogeneous ivory colour and characteristic spherical openings. Whether for demanding dishes or simple recipes, this French Emmental is a quality choice.
This 200g Munster AOP cheese made from pasteurised milk is a must-have for the restaurant trade. Made in Lorraine from cow's milk from the protected designation of origin zone, this soft cheese with a washed rind stands out for its mild, authentic taste, slightly salty with no bitterness, and its typical smell. Ideal for eating as is or in a variety of hot and cold culinary preparations, this Munster AOP is a quality choice.