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.
Mont d'Or, also known as "Vacherin", takes its name from the highest mountain in the Doubs. A seasonal mountain cheese, it is produced from 700 meters above sea level, from August 15 to March 15 outside the herd grazing period. Presented in its spruce box, its rind is pleated like its native mountains. Its paste, smooth and melting, is eaten with a teaspoon. Put in the oven, drizzled with white wine and seasoned with a little garlic, the "hot box" is a tasty meal, simply accompanied by potatoes and salad.
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.
Beaufort is a Savoyard cheese, made in high mountains when cows of the Tarine or Abondance breeds are out grazing. It is a raw, whole milk cheese with a cooked pressed paste, identifiable by its concave heel. Its paste is firm on the attack in the mouth, then melting, renowned for its numerous and subtle aromas.
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.
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.
Product made in Franche-Comté. Milk from France. Uncooked pressed cheese.
Mont d'Or, also known as "Vacherin", takes its name from the highest mountain in the Doubs. A seasonal mountain cheese, it is produced from 700 meters above sea level, from August 15 to March 15 outside the herd grazing period. Presented in its spruce box, its rind is pleated like its native mountains. Its paste, smooth and melting, is eaten with a teaspoon. Put in the oven, drizzled with white wine and seasoned with a little garlic, the "hot box" is a tasty meal, simply accompanied by potatoes and salad. It weighs about 480g spruce wood box included.
Mont d'Or, also known as "Vacherin", takes its name from the highest mountain in the Doubs. A seasonal mountain cheese, it is produced from 700 meters above sea level, from August 15 to March 15 outside the herd grazing period. Presented in its spruce box, its rind is pleated like its native mountains. Its paste, smooth and melting, is eaten with a teaspoon. Put in the oven, drizzled with white wine and seasoned with a little garlic, the "hot box" is a tasty meal, simply accompanied by potatoes and salad.
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.
