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.
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.
Winner of the Silver Medal at the Lyon International Competition in 2023, this very tasty raw milk raclette is also sold cut up for you in our cheese workshop into half, quarter and eighth wheels. Made in the heart of the Franche-Comté region, this cheese is matured on spruce boards, giving it a unique, melt-in-the-mouth flavour. Ideal for convivial meals and, of course, your raclette offerings, it goes perfectly with cold meats, vegetables and potatoes. Give free rein to your creativity by using this raclette in tarts, cakes or pizzas for extra flavour and creaminess.
Mont d'Or, also known as “Vacherin,” takes its name from the highest mountain in the Doubs region. A seasonal mountain cheese, it is produced at an altitude of 700 meters from August 15 to March 15, outside of the grazing season. It is aged for at least 21 days on spruce boards, which give it its characteristic clean taste, then in its spruce box, its rind is wrinkled like its native mountains. Its creamy, smooth, and melt-in-the-mouth texture can be enjoyed with a teaspoon. It weighs around 750g including the spruce wood box.
This Mont d'Or is an essential treat during the cold season. It is perfect for a cheese platter or for the famous “boîte chaude” (hot box): placed in the oven with a little white wine and garlic, it becomes a convivial and tasty dish, often served with potatoes and a salad. Suggested accompaniment: white wine from Arbois.
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).
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.
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.
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.
Winner of the Silver Medal at the Lyon International Competition in 2023, this very tasty raw milk half raclette is also sold whole, or cut up for you in our cheese workshop, into quarters or eighths of a wheel. Made in the heart of the Franche-Comté region, this cheese is matured on spruce boards, giving it a unique, melt-in-the-mouth flavour. Ideal for convivial meals and, of course, your raclette offerings, it goes perfectly with cold meats, vegetables and potatoes. Give free rein to your creativity by using this raclette in tarts, cakes or pizzas for extra flavour and creaminess.
Winner of the Silver Medal at the Lyon International Competition in 2023, this very tasty raw milk raclette, cut into 1/4ths, is also sold in wheels, cut for you in our cheese workshop into half or eighths of a wheel. Made in the heart of the Franche-Comté region, this cheese is matured on spruce boards, giving it a unique, melt-in-the-mouth flavour. Ideal for convivial meals and, of course, your raclette offerings, it goes perfectly with cold meats, vegetables and potatoes. Give free rein to your creativity by using this raclette in tarts, cakes or pizzas for extra flavour and creaminess.
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
Mont d'Or, also known as “Vacherin,” takes its name from the highest mountain in the Doubs region. A seasonal mountain cheese, it is produced at an altitude of 700 meters from August 15 to March 15, outside of the grazing season. It is aged for at least 21 days on spruce boards, which give it its characteristic clean taste, then in its spruce box, its rind is wrinkled like its native mountains. Its creamy, smooth, and melt-in-the-mouth texture can be enjoyed with a teaspoon. It weighs around 500g including the spruce wood box.
This Mont d'Or is an essential treat during the cold season. It is perfect for a cheese platter or for the famous “boîte chaude” (hot box): placed in the oven with a little white wine and garlic, it becomes a convivial and tasty dish, often served with potatoes and a salad. Suggested accompaniment: white wine from Arbois.
Mont d'Or, also known as “Vacherin,” takes its name from the highest mountain in the Doubs region. A seasonal mountain cheese, it is produced at an altitude of 700 meters from August 15 to March 15, outside of the grazing season. It is aged for at least 21 days on spruce boards, which give it its characteristic clean taste, then in its spruce box, its rind is wrinkled like its native mountains. Its creamy, smooth, and melt-in-the-mouth texture can be enjoyed with a teaspoon. It weighs around 1kg including the spruce wood box.
This Mont d'Or is an essential treat during the cold season. It is perfect for a cheese platter or for the famous “boîte chaude” (hot box): placed in the oven with a little white wine and garlic, it becomes a convivial and tasty dish, often served with potatoes and a salad. Suggested accompaniment: white wine from Arbois.
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.
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.
Winner of the Silver Medal at the Lyon International Competition in 2023, this tasty raw-milk raclette, cut into 1/8ths, is also sold in wheels, cut for you in our cheese workshop into half or 1/4ths of a wheel. Made in the heart of the Franche-Comté region, this cheese is matured on spruce boards, giving it a unique, melt-in-the-mouth flavour. Ideal for convivial meals and of course your raclette offers, it goes perfectly with cold meats, vegetables and potatoes. Give free rein to your creativity by using this raclette in tarts, cakes or pizzas for extra flavour and creaminess.
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.
This smoked raclette cheese is made in Franche-Comté (milk sourced in France, no coloring added). It is an uncooked pressed cheese, which gives it excellent melting properties, made from pasteurized cow's milk. This cheese is characterized by a dark rind and a soft texture, ranging in color from white to straw yellow. The smoking process gives it a pronounced smoky taste and a distinctive aroma. Its square shape is designed to be easily placed on professional raclette machines, or to be cut into uniform slices for individual appliances. This raclette cheese has a minimum of 45% fat in dry matter.
Professional culinary uses:
This cheese is a star of winter seasonal menus and fast food/themed restaurant concepts, adding a rustic and intense note:
► Themed Raclette: It is the perfect alternative for your raclette menus, offering a more complex taste experience than plain raclette with its smoky flavor that customers love and which goes perfectly with charcuterie and potatoes.
► Gratin dishes: Ideal for gratin potatoes, revisited tartiflettes, or vegetable dishes, as well as cheese croûtes or hot sandwiches.
► Versatility: Can be used as is on a board, for example, or in hot or cold culinary preparations.
► Quality and Origin: Manufactured in Franche-Comté from French milk, it is a guarantee of quality for customers.
Storage and preparation tips:
► Storage: Must be stored at a maximum temperature of +8°C. Once opened, consume within 3 days to guarantee freshness and quality.
► For raclette and gratins in particular, the rind should be left on to melt.
► Additional information: This raclette is suitable for vegetarians.
This half smoked raclette cheese is made in Franche-Comté (milk sourced in France, no coloring added). It is an uncooked pressed cheese, which gives it excellent melting properties, made from pasteurized cow's milk. This cheese is characterized by a dark rind and a soft texture, ranging in color from white to straw yellow. The smoking process gives it a pronounced smoky taste and a distinctive aroma. Its square shape is designed to fit easily on professional raclette machines, or to be cut into uniform slices for individual appliances. This raclette cheese has a minimum of 45% fat in dry matter.
Professional culinary uses:
This cheese is a star of winter seasonal menus and fast food/themed restaurant concepts, adding a rustic and intense note:
► Themed Raclette: It is the perfect alternative for your raclette menus, offering a more complex taste experience than plain raclette with its smoky flavor that customers love and which goes perfectly with charcuterie and potatoes.
► Gratin dishes: Ideal for gratin potatoes, revisited tartiflettes, or vegetable dishes, as well as cheese croûtes or hot sandwiches.
► Versatility: Can be used as is on a board, for example, or in hot or cold culinary preparations.
► Quality and Origin: Manufactured in Franche-Comté from French milk, it is a guarantee of quality for customers.
Storage and preparation tips:
► Storage: Must be stored at a maximum temperature of +8°C. Once opened, consume within 3 days to guarantee freshness and quality.
► For raclette and gratins in particular, the rind should be left on to melt.
► Additional information: This raclette is suitable for vegetarians.
This quarter wheel of smoked raclette cheese is made in Franche-Comté (milk sourced in France, no coloring added). It is an uncooked pressed cheese, which gives it excellent melting properties, made from pasteurized cow's milk. This cheese is characterized by a dark rind and a soft, white to straw-yellow interior. The smoking process gives it a pronounced smoky taste and a distinctive aroma. Its square shape is designed to fit easily on professional raclette machines, or to be cut into uniform slices for individual appliances. This raclette cheese has a minimum of 45% fat in dry matter.
Professional culinary uses:
This cheese is a star of winter seasonal menus and fast food/themed restaurant concepts, adding a rustic and intense note:
► Themed Raclette: It is the perfect alternative for your raclette menus, offering a more complex taste experience than plain raclette with its smoky flavor that customers love and which goes perfectly with charcuterie and potatoes.
► Gratin dishes: Ideal for gratin potatoes, revisited tartiflettes, or vegetable dishes, as well as cheese croûtes or hot sandwiches.
► Versatility: Can be used as is on a board, for example, or in hot or cold culinary preparations.
► Quality and Origin: Manufactured in Franche-Comté from French milk, it is a guarantee of quality for customers.
Storage and preparation tips:
► Storage: Must be stored at a maximum temperature of +8°C. Once opened, consume within 3 days to guarantee freshness and quality.
► For raclette and gratins in particular, the rind should be left on to melt.
► Additional information: This raclette is suitable for vegetarians.
This eighth of smoked raclette cheese is made in Franche-Comté (milk sourced in France, no coloring added). It is an uncooked pressed cheese, which gives it excellent melting properties, made from pasteurized cow's milk. This cheese is characterized by a dark rind and a soft texture, ranging in color from white to straw yellow. The smoking process gives it a pronounced smoky taste and a distinctive aroma. Its square shape is designed to be easily placed on professional raclette machines, or to be cut into uniform slices for individual appliances. This raclette has a minimum of 45% fat in dry matter.
Professional culinary uses:
This cheese is a star of winter seasonal menus and fast food/themed restaurant concepts, adding a rustic and intense note:
► Themed Raclette: It is the perfect alternative for your raclette menus, offering a more complex taste experience than plain raclette with its smoky flavor that customers love and which goes perfectly with charcuterie and potatoes.
► Gratin dishes: Ideal for gratin potatoes, revisited tartiflettes, or vegetable dishes, as well as cheese croûtes or hot sandwiches.
► Versatility: Can be used as is on a board, for example, or in hot or cold culinary preparations.
► Quality and Origin: Manufactured in Franche-Comté from French milk, it is a guarantee of quality for customers.
Storage and preparation tips:
► Storage: Must be stored at a maximum temperature of +8°C. Once opened, consume within 3 days to guarantee freshness and quality.
► For raclette and gratins in particular, the rind should be left on to melt.
► Additional information: This raclette is suitable for vegetarians.