Cheeses Shop from Jean d'Alos™

Welcome to our Cheese Shop

Notre sélection de fromages : Cow Cheese, Goat Cheese, Sheep Cheese

Abbaye de Tamié since 1132

Aspect: 4.75 in diameter, 0.8 in high. Pink washed rind
Family: Raw milk, uncooked pressed cheese
Affinage: 5 weeks
Description: Trappist monks of the Abbey of Tamie have made this cheese since the 12th century in the Bauges area in Savoie. It is similar to Reblochon.
Texture: smooth and melting pâte
Taste: strong flavor, milky taste
Milk type: Cow
Region: Savoie, France
Recommended wine: Burgundy red and white wines
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Beaufort d'Alpage AOC

Aspect: 20 in diameter, 16.5 in high. Concave sided wheel. The rind can vary from golden-yellow to brown.
Family: Raw milk, cooked pressed cheese
Affinage: from 8 to 15 months
Description: Beaufort d’alpage is made, during the summer, from May to September, in traditional mountains houses in the province of Savoie in the French Alps. Dating back from the 17th c. this exceptionnal cheese was called prince des gruyeres.
AOC Granted in 1968
Texture: Yellow, firm and melting pâte
Taste: Strong flavor, fruity and lactic aromas
Milk type: Cow
Region: Savoie, France
Recommended wine: Chablis
Sold per wedge

Bleu d'Auvergne AOC - 7015

Aspect: 8 in diameter, 4 in high. Natural rind.
Family: Raw milk, blue cheese
Affinage: 4 weeks in humid cellars
Description: Artisanal cheese produced in the moutains of Auvergne since the 19th c.
AOC Granted in 1975 Texture: Melting white/ivory pâte with veins of blue or green mold
Taste: Strong flavor with vegetal aromas
Milk type: Cow
Region: Auvergne, France
Recommended wine: Sauternes, red Bordeaux
Sold per wedge

Brillat Savarin - 3245

Aspect: 5 in diameter, 1.5 in high. Rind of white mold.
Family: Soft white mold cheese enriched with cream, called ""triple creme"" (75% fat)
Affinage: 4 weeks
Description: This artisanal cheese was called in homage of French 15th c. food writer Brillat-Savarin. It was created in 1930 by Henri Androuet. The production is similar to Explorateur.
Texture: smooth and creamy pâte
Taste: Mild flavor with lactic aromas
Milk type: Cow
Region: Normandie, France
Recommended wine: Champagne, Fronsac
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Camembert de Normandie AOC - 3000

Aspect: 4.5 in diameter, 1.2 in high. Rind of white mold with reddish stripes.
Family: Raw milk, soft white mold cheese
Affinage: 1 month
Description: It is said to have been created by Marie Harel, farmer in the village of Camembert, in 1791. In 1880, ingenior Ridel packed it in a wooden box. It is the most famous French cheese since then.
AOC Granted in 1983
Texture: Pale yellow supple pâte
Taste: Mild to strong depending on affinage
Milk type: Cow
Region: Normandie, France
Recommended wine: Saint-Emilion
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Chaource AOC - 3310

Aspect: 4.5 in diameter, 3.2 in high. White mold rind with slight reddish stripes.
Family: Raw milk, soft white mold cheese
Affinage: 3 weeks
Description: Artisanal cheese dating back from the 15th c.
AOC Granted in 1970
Texture: Homogeneous and smooth white pâte
Taste: Mild flavor, vegetal and fruity aromas
Milk type: Cow
Region: Bourgogne, France
Recommended wine: Champagne Rose, Burgundy
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Comte Fruite 2001 AOC - 6320

Aspect: 23.5 in diameter, 4 in high. The rind can vary from golden-yellow to brown.
Family: Raw milk, cooked pressed cheese
Affinage: from 4 to 36 months
Description: One of the most famous French cheese. Produced in the mountains of Jura in the local fruitieres. This exceptionnal cheese has been produced since centuries in the full respect of the tradition.
AOC Granted in 1952
Texture: Yellow, firm and melting pâte without eye. Sometimes tyrosine crystals, an amino acid, can develop in old cheeses
Taste: Complex wide range of fruity, vegetal and lactic aromas with a long finish. Strong flavor
Milk type: Cow
Region: Franche-Comte, France
Recommended wine: Cérons, Bordeaux
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Coulommiers - 3260

Aspect: 5 in diameter, 1.5 in high. Rind of white mold with reddish stripes.
Family: Raw milk, soft white mold cheese
Affinage: 6 weeks
Description: Artisanal production similar to Brie de Meaux.
Texture: Pale yellow, supple pâte
Taste: Slightly strong flavor. Fruity aromas
Milk type: Cow
Region: Ile-de-France, France
Recommended wine: Burgundy, Bordeaux
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Cure Nantais Cendre - 4655A

Aspect: 6 in diameter, 1.5 in high. Rind covered by ashes
Family: Raw milk, soft washed type cheese
Affinage: 8 weeks in humid cellars
Description: According to the legend, it was originally created by a monk of Vendée during the French Revolution. The rind is covered by ashes and washed with Muscadet. One of the rare cheese produced in Bretagne. Strong smell.
Texture: Supple pâte with small eyes
Taste: Strong flavor, lactic and fruity aromas
Milk type: Cow
Region: Pays de la Loire, France
Recommended wine: Loire Valley
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Cure Nantais Lave au Vin Blanc - 4655B

Aspect: 6 in diameter, 1.5 in high. Humid orange rind
Family: Raw milk, soft washed type cheese
Affinage: 8 weeks in humid cellars
Description: According to the legend, it was originally created by a monk of Vendée during the French Revolution. The rind is washed with Muscadet. One of the rare cheese produced in Bretagne. Strong smell.
Texture: Supple pâte with small eyes
Taste: Strong flavor, lactic and fruity aromas
Milk type: Cow
Region: Pays de la Loire, France
Recommended wine: Loire Valley
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Epoisses AOC - 4000

Aspect: 4 in diameter, 1.5 in diameter. Bright, orange, wrinkleg rind
Family: Raw milk, soft washed type cheese
Affinage: from 4 to 8 weeks
Description: According to the legend, Cistercian monks invented Epoisses at the beginning of the 16th century. Today, gourmets all over the world love this cheese for its intense, slightly alcoholic taste that results from the cheese being regularly washed during the ripening process with a mixture of salt water and Marc de Bourgogne alcohol. Strong smell.
Texture: Supple and smooth pâte
Taste: Intense flavor of vegetal aromas
Milk type: Cow
Region: Burgundy, France
Recommended wine: Sauternes, Burgundy
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Explorateur - 3275

Aspect: 3.2 in diameter, 2.4 in high. Rind of white mold.
Family: Soft white mold cheese enriched with cream, called ""triple creme"" (75% fat)
Affinage: 3 weeks
Description: Artisanal production similar to Brillat Savarin.
Texture: Firm and buttery pâte
Taste: Sweet to strong flavor depending on affinage. Lactic aromas
Milk type: Cow
Region: Ile-de-France, France
Recommended wine: Bordeaux, Champagne
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Fougerus - 3280

Aspect: 6.5 in diameter, 2 in high. Covered by a fern leaf
Family: Raw milk, soft white mold cheese
Affinage: 5 weeks
Description: Artisanal production very similar to Coulommiers and Brie.
Texture: Yellow supple to creamy pâte
Taste: Fruity flavor
Milk type: Cow
Region: Ile-de-France, France
Recommended wine: Bordeaux
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Fourme d'Ambert - 7000

Aspect: 5 in diameter, 7.5 in high. Natural grey rind
Family: Blue cheese
Affinage: 3 weeks in humid cellars
Description: Produced in the moutains of Forez since the 9th c.
AOC Granted in 1972
Texture: Melting pâte of blue mold
Taste: Sweet to slightly strong flavor. Fruity aromas
Milk type: Cow
Region: Auvergne, France
Recommended wine: Sauternes, fruity red wine
Sold per wedge

Gratte Paille - 3290

Aspect: 4.5 in diameter, 2 in high. Thin rind of velvety mold
Family: Raw milk cheese enriched with cream, called triple creme (75% fat)
Affinage: 3 weeks
Description: Artisanal production with raw milk
Texture: Very smooth and regular rind
Taste: sweet, with milky taste
Milk type: Cow
Region: Seine-et-Marne, France
Recommended wine: Champagne
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Gruyere d'Alpage AOC Swiss - 6520

Aspect: 20 in diameter, 4 in high
Family: Raw milk, cooked pressed cheese
Affinage: From 1 to 2 years
Description: Cheese made in the Alps moutains near Fribourg in summer since the 13th c.
Texture: Tender fat pâte sometimes crumbly depending on affinage
AOC Granted in 2002
Taste: Deep
Milk type: Cow
Region: Alps, Switzerland
Recommended wine: Rhone Valley
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Livarot - 4420

Aspect: 4.75 in diameter, 2 in high. Pink to orange rind
Family: Raw milk, soft, washed type cheese
Affinage: 1 month
Description: Artisanal cheese originating from Calvados. One of the olest cheeses of Normandie. During the 17th c., this cheese was very famous in Paris.
AOC Granted in 1975
Texture: thin and melting pâte
Taste: strong
Milk type: Cow
Region: Basse Normandie, France
Recommended wine: Tokay
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Mimolette Extra Vieille 18 months - 5290

Aspect: 8 in diameter, 8 in high. Orange to brown rind
Family: Uncooked pressed cheese
Affinage: At least 18 monts
Description: Mimolette is also known as Boule de Lille or Vieux Lille. It is said that the name come from the ripening cellars of Lille, where the cheese is ripened. The natural rind is regularly brushed to control the action of cirrons, living micro-organisms that contribute to the affinage.
Texture: The crumbly pâte color comes from rocou, a natural vegetal coloring
Taste: strong flavor with delicate fruity aromas
Milk type: Cow
Region: Nord-Pas-de-Calais, France
Recommended wine: Port
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Mont d'Or AOC - 4210

Aspect: 5 in diameter, 1.5 in high. pink and wrinkled rind
Family: Raw milk, soft washed type cheese
Affinage: from 3 to 4 weeks
Description: Also called Vacherin du Haut Doubs. The artisanal production of this cheese is only from August, 15th to March, 31th. The cheese is matured in a box in spruce. Best from October to March.
AOC Granted in 1981
Texture: Smooth and creamy pâte. When runny, can be served with a spoon
Taste: The spruce gives a sweet and delicate balsamic flavor
Milk type: Cow
Region: Franche-Comte, France
Recommended wine: Alsace wines
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Munster Fermier AOC - 4530

Aspect: 5 in diameter, 1 in high
Family: Raw milk, washed type cheese
Affinage:
Description: Created in the 7th c. by monks of the Munster valley in Massif des Vosges. Strong smell.
AOC Granted in 1978
Texture: Supple and onctuous pâte
Taste: Deep flavor with vegetal taste
Milk type: Cow
Region: Alsace, France
Recommended wine: Rose Champagne, Gewurtztraminer, Tokay
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Pas de l'Escalette - 3850

Aspect: 5 in diameter, 0.5 in high
Family: Raw milk, soft cheese with natural mold
Affinage: 1 month
Description: This fermier cheese is produced in small quantity in the plateau of Larzac. Pastures give an exquisite taste of garrigue (scrubland) to the cheese.
Texture: Creamy and melting pâte
Taste: Medium to strong flavor depending on affinage
Milk type: Cow
Region: Larzac, France
Recommended wine: Saint-Emilion
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Pave d'Auge - 4410

Aspect: 4.5 in square, 1.5 in high
Family: Raw milk, soft washed type cheese
Affinage: From 4 to 8 weeks
Description: Artisanal cheese produced in Pays d'Auge. Similar to Pont l'Eveque but much bigger.
Texture: Yellow, smooth pâte
Taste: Strong flavor of terroir
Milk type: Cow
Region: Basse-Normandie, France
Recommended wine: Bordeaux, Pomerol, Champagne
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Petit Cure Nantais - 4650

Aspect: 3.5 in diameter, 1 in high. Humid orange rind
Family: Raw milk, soft washed type cheese
Affinage: 4 weeks in humid cellars
Description: According to the legend, it was originally created by a monk of Vendée during the French Revolution. The rind is washed with Muscadet. One of the rare cheese produced in Bretagne. Strong smell.
Texture: Supple pâte with small eyes
Taste: Strong flavor, lactic and fruity aromas
Milk type: Cow
Region: Pays de la Loire, France
Recommended wine: Loire Valley
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Petit Fougerus - 3285

Aspect: 4 in diameter, 1.2 in high. Covered by a fern leaf
Family: Raw milk, soft white mold cheese
Affinage: 4 weeks
Description: Artisanal production very similar to Coulommiers and Brie.
Texture: Yellow supple to creamy pâte
Taste: Fruity flavor
Milk type: Cow
Region: Ile-de-France, France
Recommended wine: Bordeaux
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Petit Langres AOC - 4510

Aspect: 3 in diameter, 2.5 in high
Family: Raw milk, soft, washed type cheese
Affinage: 4 weeks
Description: Artisanal or fermier production with raw milk or full-fat milk. The cheese has a deep well on top called fontaine into which Champagne or Burgundy wine marc is poured. Strong smell.
Texture: Supple pâte
Taste: Strong but not aggressive
AOC Granted in 1991
Milk type: Cow
Region: Bourgogne, France
Recommended wine: Saint-Emilion, Burgundy, Armagnac
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Pomarez - 4680

Aspect: 1.5 in diameter, 0.35 in high. Orange washed rind
Family: Raw milk, soft washed type cheese
Affinage: 3 weeks
Description: Artisanal cheese created by the one producer in Chalosse, Aquitaine.
Texture: Homogeneous creamy pâte
Taste: Sweet flavor, strong lactic aroma
Milk type: Cow
Region: Aquitaine, France
Recommended wine: Bordeaux white, red wines
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Pont l'Eveque - 4400

Aspect: 4 in square, 1.2 in high
Family: Raw milk, soft washed type cheese
Affinage: From 4 to 6 weeks
Description: Fermier production in the village of Pont l'Eveque with the milk from Normande breed cows. Very old cheese called Angelot in the 12th c.
AOC Granted in 1972
Texture: Yellow, smooth pâte
Taste: Strong flavor of terroir
Milk type: Cow
Region: Basse-Normandie, France
Recommended wine: Bordeaux, Pomerol, Champagne
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Reblochon Fermier AOC - 4100

Aspect: 5.5 in diameter, 1 in high. Saffron yellow rind
Family: Raw milk, soft, slightly pressed with washed rind type cheese
Affinage: From 4 to 6 weeks
Description: This moutain fermier producted cheese was born in the 15th c. The name originates from a fraud, called la Rebloche made by the farmers to save some milk.
AOC Granted in 1958
Texture: Ivory to yellow supple and creamy pâte
Taste: deep taste with fruity aromas
Milk type: Cow
Region: Savoie, France
Recommended wine: white Alsace, Bordeaux
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Saint-Felicien de Lamastre - 3400

Aspect: 4 in diameter, 1 in high
Family: Raw milk, rind of mold
Affinage: 2 weeks
Description: This cheese is very similar to the Saint-Marcellin traditionnally produced in the same area.
Texture: Very creamy to runny pâte
Taste: Strong taste
Milk type: Cow
Region: Rhône-Alpes, France
Recommended wine: Burgundy
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Saint-Marcellin - 3410

Aspect: 2.5 in diameter, 1 in high
Family: Raw milk, soft white rind of mold
Affinage: From 2 to 4 weeks
Description: Traditionally made cheese since the 15th c.
Texture: Supple to creamy pâte
Taste: sweet
Milk type: Cow
Region: Rhône-Alpes, France
Recommended wine: Beaujolais, Chateauneuf-du-Pape
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Saint-Nectaire - 5300

Aspect: 8 in diameter, 2 in high. Pink rind of yellow mold
Family: Raw milk, uncooked pressed cheese
Affinage: 10 weeks
Description: Fermier cheese produced in moutains since the 17th c. Louis 14th used to eat this cheese.
AOC Granted in 1955 Texture: Thin, supple and onctuous pâte
Taste: Nutty flavor
Milk type: Cow
Region: Auvergne, France
Recommended wine: Saint-Estephe, Saint-Emilion
Sold per wedge

Tete de Moine - 5680

Aspect: 4 in diameter, 4 in high
Family: Raw milk, uncooked pressed
Affinage: From 3 to 4 months
Description: This cheese is produced since centuries. It can be eaten with fresh or dried fruit. The slices are cut off by a rotating knife.
Texture: Firm pâte, from ivory to yellow pale
Taste: Fruity taste
Milk type: Cow
Region: Switzerland
Recommended wine: Pouilly-Fume
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Tome de Chalosse - 5040

Aspect: 3 in diameter, 1.5 in high. Washed rind
Family: Pressed uncooked cheese
Affinage: 8 weeks in humid cellars
Description: Tome produced in Chalosse by the only cheese-maker of this beautiful region near the ocean.
Texture: Firm and melting pâte
Taste: Medium intense flavor, lactic and vegetal aromas
Milk type: Cow
Region: Aquitaine, France
Recommended wine: Bordeaux
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Tome du Couserans - 5020

Aspect: 4.5 in diameter, 1.25 in high. Pale orange natural rind
Family: Raw milk, uncooked pressed cheese
Affinage: From 2 to 6 months
Description: The Pyrenean moutains produced some excellent cheese. Tome du Couserans is a good example of the cheese maker expertise.
Texture: Smooth pâte with small eyes
Taste: Slightly sugared intense flavor with lactic and vegetal aromas
Milk type: Cow
Region: Pyrenees, France
Recommended wine: Bordeaux red wines
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Tomette de Savoie - 5865

Aspect: 4 in diameter, 3.2 in high. rind of mold with blue-grey shade
Family: Raw milk, uncooked pressed cheese
Affinage: 8 weeks in humid cellars
Description: Traditional cheese produced in the Savoie mountains. Very famous cheese.
Texture: Tender pâte with small eyes, melting pâte in mouth
Taste: Strong taste, very fruity aromas
Milk type: Cow
Region: Savoie, France
Recommended wine: Cotes de Beaune, red or white Bordeaux wine
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Trappiste de Chambarand - 5210

Aspect: 4 in diameter, 3.2 in high
Family: Raw milk, uncooked pressed cheese
Affinage: From 2 to 3 weeks
Description: This cheese was originally produced by the nuns of the Abbey of Chambarand, in Isere (founded in 1868)
Texture: Supple and melting pâte
Taste: sweet flavor
Milk type: Cow
Region: Dauphiné, France
Recommended wine: Alsace wine
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