Cheeses from Savoy, Switzerland, Jura, Emmental, Comté, Beaufort...

Whole extra Appenzeller ±6.7kg

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 raw milk cheese PDO slice ±600g

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.

Appenzeller extra 1/2 ±2.8kg

Swiss PDO cave-aged Gruyère 1/4 ±9kg

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.

Appenzeller Extra 1/4 ±1.4kg

Already cooked cheese fondue 400g MATTERHORN

Ready-to-use Swiss Fondue 400g MATTERHORN: Authentic Alpine flavour in a sachet. This fondue cheese mix comes in an aluminium sachet and individual cardboard box. It can be stored at room temperature, offering great logistical flexibility. Its main ingredients are a blend of Swiss cheeses (53%, including MILK), white wine (30.3%), water, potato starch and Kirsch brandy (1.3%). Delas offers this fondue in its BOF Workshop, providing restaurateurs and caterers with a quick and authentic solution for serving traditional Swiss fondue, guaranteeing consistent taste and simplified preparation. Organoleptic and Technical Characteristics: ► Taste: Characteristic of Swiss cheeses, enhanced by white wine and Kirsch (alcohol content: 3%). ► Format: 400 g bag, ideal for one or two servings. ► Preparation: Ready to use, simply reheat in the fondue pot. ► Fat content: 16% in the finished product (40% in dry matter). ► The product is guaranteed GMO-free and free from ionised products. Store at room temperature until the best-before date indicated on the packaging.

Tartiflette and From'Chaud cheese made from French milk ±600g ERMITAGE

This cheese for Tartiflette or From'Chaud is a soft cheese with a mixed rind, produced by the Ermitage group in Lorraine. Specifically designed for cooking thanks to its high melting power (fat/dry: 50% minimum), it is used in the same way as Reblochon. It is made from pasteurised cow's milk sourced in France (local collection area). The curd is obtained by microbial coagulation. Its ripening process gives it a white felt rind and a soft, creamy texture that melts quickly. Its taste is described as a mild flavour of fresh milk with a light aroma. Professional culinary uses: This cheese is a versatile solution, perfectly suited to hot dishes: ► Tartiflette: Its main use, this cheese is ideal for making the famous Savoyard (or Lorraine) speciality, offering a melt-in-the-mouth texture and a mild, milky flavour. ► From'Chaud: Used in all recipes requiring melted soft cheese (hot Mont d'Or, hot boxes, etc.). ► Hot or cold dishes: Can be used as is on a cheese platter or in other culinary preparations, thanks to its creamy texture. ► Quality: The milk comes from France and the cheese is made in Lorraine (the company's region), highlighting its terroir and traceability. Storage and preparation advice: ► Storage: Fresh product to be stored at a maximum temperature of +8°C (storage, distribution and preservation conditions specified by the best-before date). ► After opening: Consume within 36 hours of opening. This product is suitable for vegetarians (use of a microbial coagulant, not animal rennet).

Whole Abondance raw milk PDO ±9kg

Saint-Marcellin PGI unpacked 18x80g

Saint-Marcellin IGP, the sweetness of the Dauphiné region in a small format. These 18 "naked" Saint-Marcellin cheeses, weighing approximately 80g (without individual packaging), are classified as Protected Geographical Indication (PGI). It is a soft cheese, made from thermised cow's milk (according to the technical data sheet provided). It is produced using traditional methods in the Isère department (Dauphiné region, France). Delas offers it in this practical 18×80g format, providing professionals with a cheese of controlled origin (PGI) that is ideal for serving, guaranteeing uniform portions and easy management of the cheese platter. Culinary uses: Saint-Marcellin is a must-have on any cheese platter thanks to its melt-in-the-mouth texture (especially when matured to a "soft" or "runny" consistency) and its fruity, honeyed aromas. It is also highly prized in cooking: ► Hot in foil parcels or puff pastry. ► Gratinated over potatoes or crozets. ► Added to salads or savoury tarts. Storage: ► Fresh product, to be stored between +2°C and +6°C. It is advisable to take it out of the refrigerator about 20 to 30 minutes before serving to allow its flavours to fully develop. ► Unwrapped format: This packaging is optimised for fast food service and for maturing in cellars by professionals, offering flexibility in terms of the desired stage of maturity.

Farmhouse Tommette with flowers raw milk ±1.5kg

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.

French grated emmental 1kg ERMITAGE

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.

Farmhouse Reblochon de Savoie with raw milk PDO 450-500g

Reblochon de Savoie Fermier AOP is an iconic cheese from the Thônes Valley, made twice a day directly on the farm using raw, whole milk from the producer's own herd. This uncooked pressed cheese, weighing around 500g, has a Protected Designation of Origin (PDO) and is matured for a minimum of three weeks. Its rind is light yellow to saffron yellow, often covered with white mold, and its soft, slightly salty paste is renowned for its creaminess. A green casein label certifies that it is farmhouse-made. This Reblochon is recommended by the GEMRCN (Groupe d'Étude des Marchés Restauration, Collective et Nutrition) for its calcium content. Professional culinary uses: This farmhouse Reblochon is perfect for a high-quality cheese platter, where it represents the authenticity of Savoie. Its melt-in-the-mouth texture is ideal for hot dishes, particularly the famous tartiflette, and for gratins and croûtes in general.

Unpasteurised Munster PDO 500g

Grand Père Fischer's Munster PDO made from raw milk is the hallmark of authentic Alsatian terroir. This 500g artisan Munster cheese has Protected Designation of Origin (PDO) status. This iconic Alsatian soft cheese with a washed rind is made from raw cow's milk (no colouring added). It is produced and matured by the renowned MAISON FISCHER, heir to a long tradition of Alsatian cheese-making dating back to 1920. They continue to use a traditional maturing process that is crucial to developing the cheese's characteristic flavour. Delas has chosen this Munster from Maison Fischer to offer catering professionals an authentic local cheese, whose history and expertise add real value to cheese menus and platters. This PDO raw milk Munster is a must-have among French cheese specialities, produced in the Haut-Rhin region. Characteristics and Serving Suggestions: ► Soft cheese, washed rind, raw cow's milk. ► Large 500g format with a diameter of 15 cm, ideal for slicing into regular portions. Culinary Uses: ► A must on any PDO cheese platter. ► Heated over potatoes or in a revisited tarte flambée. ► Traditionally served with caraway seeds. Storage: This raw milk cheese must be stored in a cold room to preserve its quality and optimal ripening.

Cheese fondue 400g EMMI

Made from premium natural Swiss cheese based on the original Fondue recipe since 1958. Ready to use.

Appenzeller Extra 1/8 ±700g

Whole Morbier PDO ±6.5kg MONTS DE JOUX

Fresh tomme vacuum packed ±500g L'EMPEREUR - CHARRADE

Vacuum-packed Fresh Tomme Cheese 500g: The essential ingredient for aligot and truffade. This product is Fresh Tomme Cheese, a pressed, uncooked cheese made from pasteurised cow's milk. It is the first stage in the production of Cantal-type cheese. This block is vacuum-packed and weighs approximately 500g. Ingredients: cow's milk, animal rennet, ferments. Delas offers this Fresh Tomme cheese in the BOF section to provide restaurateurs with the essential ingredient for making two great regional specialities: Aligot and Truffade. This format is ideal for small and medium-sized productions. Organoleptic characteristics and quality: ► Paste: Easily detachable, ivory in colour. It has the stringy qualities necessary for Aligot. ► Taste: Mild, unsalted (0g of salt per 100g) and very reminiscent of milk. ► Minimum 45% fat in dry matter. ► Quality: The product is of French origin, guaranteed GMO-free and non-ionised. It complies with strict bacteriological criteria. Culinary uses and logistics: Used exclusively for cooking regional dishes that require a fresh, unripened and very stringy cheese: ► Aligot: Mashed potatoes mixed with Tome Fraîche to obtain the famous elastic and melting texture. ► Truffade: Browned potatoes mixed with Tome Fraîche. ► Professional recommendation: Consume quickly after opening to preserve its stringy qualities. ► Storage: between +4°C and +6°C until the expiry date indicated on the packaging.

Whole Tête de moine PDO ±900g

This whole Tête de Moine AOP presents all the authenticity of a traditional Swiss cheese protected by Protected Designation of Origin. Aged according to ancestral methods in Swiss Jura caves, it develops its characteristic golden rind and ivory paste with complex aromas. This semi-hard cheese reveals fruity and floral notes that intensify with aging. Packaged in whole format of approximately 900g, this Tête de Moine carefully selected by Le Delas, your Rungis wholesaler, guarantees professionals an exceptional product respecting AOP quality standards. Culinary uses: Traditionally served in rosettes using a girolle to reveal its subtle aromas. Ideal for refined cheese platters and gastronomic meal endings. Pairs perfectly with nuts, dried fruits and mountain honeys. Excellent accompaniment for dry white wines and light red wines. Can be integrated into hot preparations such as fondues or gratins. Storage and preparation advice: ► Store in refrigerator between 2°C and 8°C in original packaging ► Remove 30 minutes before service to release all aromas ► Use a girolle to obtain traditional rosettes ► Consume quickly after opening to preserve quality ► Protect from desiccation with suitable food film

Emmental Grand Cru PGI Label Rouge 1/20 raw milk ±4kg ERMITAGE

This piece is a portion (1/20 of a wheel) of Emmental Français Est Central IGP Grand Cru Label Rouge, weighing approximately 4kg, marketed by ERMITAGE. It is a pressed cooked cheese made from raw cow's milk selected from the IGP collection area in Franche-Comté (Origin France). The dual IGP and Label Rouge certification guarantees superior quality: traditional maturing for a minimum of 12 weeks in the open air (up to a maximum of 38 weeks), a beautiful uniform rind and an ivory-coloured paste with shiny "eyes" (holes). It is distinguished by its firm, fine and supple texture and its fruity, clean taste. Professional culinary uses: Emmental Grand Cru is an exceptional cheese with multiple uses: ► Cheese platter: Its Label Rouge quality and fruity taste make it an excellent cheese for platters. ► Hot dishes: Essential for gratins, fondues, quiches and soufflés. Its superior ripening gives it a better melting capacity and a richer flavour than standard Emmental. ► Cold cuts: Ideal for sandwiches, platters, mixed salads or even high-quality appetisers. ► Cost control: The 1/20 wheel format (approx. 4 kg) is perfect for cutting in restaurants, offering a large volume of quality product. ► Storage: Fresh product to be stored at a maximum temperature of +8°C. Once opened, consume within 4 days.

Whole raw milk comté 5/7 months PDO ±35kg MARCEL PETITE

Comté 5-7 months 1/2 PDO raw milk ±16kg MARCEL PETITE

As a food wholesaler and partner to catering professionals, Le Delas offers Comté 5-7 months from Marcel Petite. Each half wheel is rigorously selected to ensure optimal maturation for your service. This distinctive cheese, produced in accordance with PDO traditions, offers the consistency and rich flavour essential for discerning cheese platters or creative recipes. Our expertise in cutting and packaging at our Rungis workshop guarantees impeccable freshness and a product tailored to your kitchen requirements.

Comté 5/7 months 1/4 PDO raw milk ±8kg MARCEL PETITE

Comté 5/7 months 1/8 PDO raw milk ±4kg MARCEL PETITE

Comté 5/7 months PDO raw milk slice ±1kg MARCEL PETITE

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.

Whole Cyclamen comté millesime 24 months PDO ±35kg MARCEL PETITE

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.

Cyclamen comté millesime 24 months 1/2 PDO ±16kg MARCEL PETITE

Cyclamen comté millesime 24 months 1/4 PDO ±8kg MARCEL PETITE

Cyclamen comté millesime 24 months 1/8 PDO ±4kg MARCEL PETITE

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.

Comté Cyclamen Millésime 24 months PDO slices ±1kg MARCEL PETITE

Whole Grande Provenance comté 16-22 months PDO ±40kg MARCEL PETITE

Grande Provenance comté 16-22 months 1/2 PDO ±20kg MARCEL PETITE

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.

Grande Provenance comté 16-22 months 1/4 PDO ±10kg MARCEL PETITE

Grande Provenance comté 16-22 months 1/8 PDO ±5kg MARCEL PETITE

Grande Provenance comté 16-22 months PDO slice ±1kg MARCEL PETITE

Morbier 1/2 PDO raw milk ±3.2kg MONTS DE JOUX

Morbier 1/4 PDO raw milk ±1.6kg MONTS DE JOUX

Morbier 1/8 PDO raw milk ±800g MONTS DE JOUX

Farmhouse Tommette with flowers raw milk 1/2 ±750g

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.

Farmhouse Tommette with flowers raw milk 1/4 ±375g

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.

Emmental french origin block ±2kg ERMITAGE

This Emmental made from pasteurised milk comes in 2 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.

Marikel Munster PDO with pasteurised milk 200g ERMITAGE

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.

Tomme de Savoie made with raw milk cheese PGI wheel ±1.5kg

Considered the oldest of the Savoyard cheeses, this whole wheel of Tomme de Savoie, available at Le Delas, embodies the rural history of our mountains. Originally made for farmers' domestic consumption, it has retained its rustic character while establishing itself as an essential ingredient for your cheese platters and culinary creations. Identity and expertise This uncooked pressed cheese benefits from a Protected Geographical Indication (PGI), guaranteeing strong regional roots and respect for ancestral methods: ► Precision Maturing: After spending at least 35 days in cellars in the heart of Savoie or Haute-Savoie, it develops its typical grey rind, naturally bloomy and mottled. ► Aromatic Profile: Its supple paste, dotted with small holes, offers a mild, lactic flavour with hints of hazelnut and undergrowth depending on the length of ripening. ► Artisanal Heritage: Historically made from skimmed milk after butter production, it has a fat content of 28%, offering an excellent compromise between richness and lightness. Use for Professionals The Tomme de Savoie selected by Le Delas is a versatile product that adapts to the yield and quality requirements of key players: ► Centrepiece of the Cheese Board: Its 1.5 kg size is ideal for a neat presentation. Its rustic rind adds a touch of visual authenticity to your cheese selection. ► Culinary Applications: Its firm texture when cut and its even melting make it an ingredient of choice for your gratins, local burgers or high-end mixed salads. ► Excellent Value for Money: This cheese is positioned as a high-quality yet affordable solution for controlling your material costs while offering your customers a certified PGI product.

Tomme de Savoie made with raw milk cheese PGI 1/2 ±750g

Demi-Tomme de Savoie IGP, available at Le Delas, offers exactly the same excellence as the whole wheel, but in a half-moon format weighing approximately 700g to 800g. This packaging is particularly popular with restaurateurs and caterers who want to guarantee maximum freshness when cutting while optimising their stock rotation. A Characterful Cheese at the Service of the Chef Produced using the same Berry and Savoyard expertise as the whole version, it retains all its organoleptic properties: ► Certified Quality: This format also benefits from Protected Geographical Indication status, ensuring a minimum of 35 days' ripening in Savoie or Haute-Savoie. ► Local Appearance: Its grey, bloomy, mottled rind remains intact on the rounded side, allowing for a presentation on a platter that immediately evokes craftsmanship and authenticity. ► Balanced Flavours: With its soft texture and delicate lactic taste, this half-tomme with 28% fat content suits all palates, from the most refined to those who prefer rustic flavours. Operational and Economic Benefits Choosing the half-tomme selected by Le Delas offers concrete advantages for the management of your kitchen: ► Waste Control: The smaller size limits the cheese's exposure to air over a long period of time, preserving its softness and aromas until the very last portion. ► Flexibility of Service: Ideal for small cheese platters, seminar buffets or premium takeaways, it allows you to increase the number of products on offer without tying up too much stock. ► Culinary Performance: Easy to handle and slice, it ensures a clean and even cut, which is essential for controlling the weight and presentation of your regional dishes.