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Buy French Cheeses By Jean D'Alos, Sheep And Goat Cheeses

Fromage

Who is Jean d'Alos
	Learn about our affineur

Cheese Selection
	More than 200 cheeses Cow Goat Sheep

QAF
	Frequently Asked Questions

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	Delivery time, cooling package...

Recipes
	Easy recipes with cheese

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Cheeses Shop from Jean d'Alos™

Welcome to our Cheese Shop

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

Anneau de Haute Bigorre

Anneau de Haute Bigorre - 1010

Aspect: 4 in diameter, 1 in high
Family: Raw milk, soft cheese with a natural rind
Affinage: 3 weeks
Description: Recently created fermier cheese with an original shape. Produced in the moutain of Haute Bigorre.
Texture: Supple, smooth white pâte
Taste: Sweet with milky taste
Milk type: Goat
Region: Midi-Pyrénées, France
Wine recommended: Jurancon sec
Sold per unit

$ 24.00

Banon de Provence

Banon de Provence - 1520

Aspect: 3 in diameter, 1.2 in high
Family: Soft cheese with natural mold
Affinage: 6 weeks
Description: Firstly, turned out from the mould, this fermier cheese is then wrapped in 5 chestnut leaves dipped in eau-de-vie and belted with a natural wisp of raffia. Sheltered with the leaves, the Banon reaches its perfect state of maturation.
Texture: The rind is pale brown. The pâte is supple and smooth
Taste: From sweet to strong flavor depending on the affinage. Fruity and vegetal aromas
Milk type: Goat
Region: Alpes de Haute-Provence, France
Wine recommended: Pauillac
Sold per unit

$ 24.00

Bonde de Gatine

Bonde de Gatine - 1100

Aspect: 2 in diameter, 2.5 in high. Rind covered with ashes
Family: Raw milk, soft cheese with a natural rind
Affinage: 2 months
Description: Fermier cheese produced in Gatine (near the Poitou region)
Texture: Regular firm and buttery pâte
Taste: Sweet and delicate with goat milk aromas
Milk type: Goat
Region: Poitou, France
Wine recommended: Loire Valley
Sold per unit

$ 26.00

Cathare

Cathare - 1545

Aspect: 2.5 in diameter, 0.35 in high. The rind is covered by ashes and encrusted with an occitan cross
Family: Raw milk, soft cheese with a natural rind
Affinage: 2 weeks
Description: Fermier goat cheese with an original size. Its rind is encrusted with an occitan cross, symbol of the terroir and its roots.
Texture: Thin, smooth white pâte
Taste: From sweet to intense flavor. Lactic aromas
Milk type: Goat
Region: Midi-Pyrenees, France
Wine recommended: White wine
Sold per unit

$ 24.00

Chevrotin des Aravis

Chevrotin des Aravis - 1400

Aspect: 4 in diameter, 1.5 in high. Thin rind with pink shade
Family: Raw milk, uncooked pressed with washed rind cheese
Affinage: 6 weeks
Description: This fermier-produced only cheese is made in Alps mountains since the 18th c. It is very similar to the Reblochon with goat milk.
AOC Granted in 2002
Texture: Creamy white pâte
Taste: sweet flavor with goat milk aromas
Milk type: Goat
Region: Alpes de Hautes-Savoie, France
Wine recommended: Alsace, white Bordeaux
Sold per unit

$ 30.00

Crottin de Chavignol 4 pieces

Crottin de Chavignol 4 pieces - 1732

Aspect: 2 in diameter, 2 in high
Family: Raw milk, soft cheese with a natural rind
Affinage: 6 weeks
Description: This fermier cheese can be eaten after 2 months of affinage. It is produced since the 18th c.
AOC Granted in 1976
Texture: Regular white pâte
Taste: From sweet to strong flavor with milky and vegetal taste
Milk type: Goat
Region: Sancerrois, France
Wine recommended: Sancerre, Bordeaux white wine
Sold per 4 pieces

$ 30.00

Figuette

Figuette - 1330

Aspect: Fresh fig-shaped cheese
Family: Raw milk, soft cheese with a natural mold
Affinage: 2 weeks
Description: Fermier cheese. The shape comes from the moulding and pressing in a linen. Can be tasted with honey.
Texture: Supple white pâte
Taste: sweet with milky taste
Milk type: Goat
Region: Albigeois, France
Wine recommended: Bergerac
Sold per unit

$ 27.00

Galet Solognot

Galet Solognot - 1640

Aspect: 2.5 in diameter, 1.2 in high
Family: Raw milk, soft cheese with a natural rind
Affinage:
Description: Small fermier cheese from Sologne.
Texture: Firm and regular pâte
Taste: Sweet with fruity aromas
Milk type: Goat
Region: Centre, France
Wine recommended: Burgundy, Loire Valley wine
Sold per unit

$ 24.00

Mothais a la Feuille

Mothais a la Feuille - 1135

Aspect: 3 in diameter, 1.5 in high
Family: Raw milk, soft cheese with a natural rind
Affinage: 4 weeks
Description: Fermier cheese from Poitou. The affinage is done on a chestnut leaf.
Texture: Regular, melting white pâte
Taste: sweet with milky aromas

Milk type: Goat
Region: Poitou-Charentes, France
Wine recommended: Bordeaux white wine, Sancerre
Sold per unit

$ 24.00

Pouligny Saint-Pierre

Pouligny Saint-Pierre - 1975

Aspect: Pyramidal cheese, 3.5 large, 4.9 in height. The natural rind undulates and takes a bluish color with affinage.
Family:
Affinage: 4 weeks
Description: This cheese is named after the name of a village of Brenne, a region in which goat's breeding is very important. It is also nicknamed ""Tour Eiffel"" as it is the slimest pyramidal shaped cheese.
AOC Granted in 1972
Texture: Ivory, firm with melting part
Taste: From sweet to strong with lactic and vegetal aroma
Milk type: Goat
Region: Berry - Touraine, France
Wine recommended: Sancerre, Touraine
Sold per unit

$ 26.00

Rocamadour 6 pieces

Rocamadour 6 pieces - 1866

Aspect: 2.5 in diameter, 0.6 in heigh. Velvety and ridged natural rind
Family: Raw milk, soft cheese with a natural mold
Affinage: From 10 to 30 days
Description: This is the oldest fermier cheese from Quercy, called ""Cabecou de Rocamadour"" in the 15th c. It was at that time value as a going concern for the payment of taxes. It can be eaten when fresh (cailladou), matured (picadou) or very dry wrapped in a walnut leaf.
AOC Granted in 1996
Texture: Smooth and creamy pate
Taste: From sweet to melting flavor depending on the affinage. Lactique and goat like aromas
Milk type: Goat
Region: Quercy, France
Wine recommended: white and red Bordeaux wines, Cahors
Sold per 6

$ 24.00

Rouleau de Beaulieu

Rouleau de Beaulieu - 1530

Aspect: 4 in diameter, 1.5 in high. Covered with ashes
Family: Raw milk, soft cheese with a natural rind
Affinage: 2 weeks
Description: Fermier cheese from Ardeche recently created.
Texture: Regular, tender and melting pâte
Taste: Sweet and tasty with fruit aromas
Milk type: Goat
Region: Ardèche, France
Wine recommended: Bordeaux, white wine
Sold per unit

$ 23.00

Sainte-Maure de Touraine

Sainte-Maure de Touraine - 1600

Aspect: 6.5 in diameter, 2 in high
Family: Raw milk, soft cheese with a natural rind
Affinage: 5 weeks
Description: This cheese dates back to the Middle Ages. Carolus Magnus and Balzac were amateur of this cheese!
AOC Granted in 1990
Texture: Homogeneous and firm pâte
Taste: Sweet flavor. Fruity and nutty aromas
Milk type: Goat
Region: Touraine, France
Wine recommended: Loire Valley wine
Sold per unit

$ 30.00

Tome d'Aquitaine Sauternes Affinage

Tome d'Aquitaine Sauternes Affinage - 1500

Aspect: 12 in diameter, 2.5 in high
Family: Uncooked pressed with washed rind cheese
Affinage: 4 months
Description: During the affinage in the 15th c. cellars of Jean d'Alos in Bordeaux, the rind is regularly washed with Sauternes.
Texture: Supple and melting white pâte
Taste: Sweet flavor with fruity and milky taste
Milk type: Goat
Region: Aquitaine, France
Wine recommended: Bordeaux Superieur, Sauternes
Sold per wedge

$ 22.00

Tome de Bordeaux

Tome de Bordeaux - 1510

Aspect: 12 in diameter, 2.5 in high. Covered with herbs
Family: Uncooked pressed cheese
Affinage: 3 months
Description: Goat Tome covered with herbs, berries, paprika, pepper. During the affinage in the 15th c. cellars of Jean d'Alos in Bordeaux, the herbs give complex aromas to the cheese.
Texture: Melting, regular white pâte
Taste: Sugar sweet flavor with vegetal and fruity aromas
Milk type: Goat
Region: Aquitaine, France
Wine recommended: Bordeaux
Sold per unit

$ 23.00

Sheep Cheeses

Brin d'Amour 280 gr

Brin d'Amour 280 gr - 2201

Aspect: 3.5 in diameter, 2 in high. Covered with herbs
Family: Raw milk, semi-soft cheese
Affinage: from 4 to 8 weeks
Description: Covered with herbs from Corsican maquis, rosemary, juniper berries, paprika...
Texture: Ivory, grany and melting pâte
Taste: Medium to strong flavor. Fruity and vegetal aromas
Milk type: Sheep
Region: Haute-Corse, France
Wine recommended: Provence
Sold per unit

$ 31.00

Brin d'Amour 600 gr

Brin d'Amour 600 gr - 2200

Aspect: 5 in diameter, 2.5 in high. Covered with herbs
Family: Raw milk, semi-soft cheese
Affinage: from 4 to 8 weeks
Description: Covered with herbs from Corsican maquis, rosemary, juniper berries, paprika...
Texture: Ivory, grany and melting pâte
Taste: Medium to strong flavor. Fruity and vegetal aromas
Milk type: Sheep
Region: Haute-Corse, France
Wine recommended: Provence
Sold per unit

$ 49.00

Carayac

Carayac - 2400

Aspect: 1.5 in diameter, 0.5 in high
Family: Raw milk, slightly pressed uncooked cheese
Affinage: 8 weeks
Description: Created by a talented fermier producer of Causses du Lot. This cheese is an intense pleasure.
Texture: Thin and supple pâte, creamy near the rind
Taste: Deep flavor with complex vegetal and fruity aromas
Milk type: Sheep
Region: Quercy, France
Wine recommended: Cahors, Bordeaux
Sold per unit

$ 32.00

Ossau

Ossau - 2015

Aspect: 10 in diameter, 4.75 in high
Family: Raw milk, uncooked pressed cheese
Affinage: From 6 to 12 months
Description: Fermier produced cheese made in the Moutains of the Pyrenees. Seems to date back to the 15th c.
AOC Granted in 1986
Texture: Onctuous, firm, regular white pâte
Taste: Strong terroir taste
Milk type: Sheep
Region: Béarn, France
Wine recommended: Madiran, Jurancon
Sold per wedge

$ 27.00

Roquefort Selection Jean d'Alos AOC

Roquefort Selection Jean d'Alos AOC - 7200

Aspect: 8 in diameter, 4 in high
Family: Raw milk, blue cheese
Affinage: from 4 to 12 months
Description: Certainly the oldest and most famous cheese of France. It was Carolus Magnus favorite cheese. Necessarily matured in the cellars located under the village of Roquefort (there are 11 levels). The humid air gets in by the natural rifts called fleurines.
AOC Granted in 1925
Texture: Smooth, white and buttery pâte with blue veins of penicillium roqueforti
Taste: Medium to strong. Unique aroma
Milk type: Sheep
Region: Rouergues, France
Wine recommended: Sauternes, Cahors, Port, Whisky
Sold per wedge

$ 27.00

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