Good Cooking's Cheese Shop

Examples of French Cheese you can buy through Good Cooking---You will be directed to igourmet.com to actually make your selection and purchase.  After the order is complete you may return to Good Cooking simply by closing your browser's window.

Brebicet  Price: $4.95  Weight: 125  grams
Made entirely from ewe's milk, Brebicet is as creamy and smooth a cheese as you will find. Its flavor is addictive and savory, combining strength and mildness in a supple paste that melts in the mouth. Brebicet is a great cheese for all occasions. Offer it up as a little treat, served with special bread (walnut, currant loaf, etc.), and with fresh or dried fruits.

Cremoulin Boite  Price: $9.95  Weight: 12 ounces
This cheese is of the Vacherin Mont d’Or type, a rich, runny cheese that is so soft it almost has to be spooned out of its container. Like Vacherin, Cremoulin is made in the autumn and winter from the milk of cows fed on cold-weather vegetation, such as hay, grain, and silage. The tradition of making this cheese arose from the fact that Alpine winters in France and Switzerland eliminated the possibility of daily milk deliveries. Therefore, families began making a small cheese at home that they could eat between deliveries. Because the cheese was so soft, they wrapped its perimeter with strips of bark to prevent it from collapsing at the peak of ripeness. A traditional Vacherin weighs five to seven pounds. This Cremoulin weighs only 12 ounces and is packaged in a unique cardboard box. The cheese is traditionally served at Christmas time, and this size makes a simple, easy presentation. Simply plunge into the cheese with a spoon or a knife and spread the oozing interior on a piece of crusty bread. The cheese is a bit pungent, but it tastes quite mild and creamy. 

Morbier  Price: $7.95  Weight: 1  pound
The first wheels of Morbier ever produced were made from milk leftover from Gruyere de Comte production. The cheesemaker would press the leftover curd from the evening production of Comte into a mold and cover that curd with a thin layer of ash to prevent it from drying out. The next day he would press the leftover morning curd on top of the ash. The result is a two-layered semi-soft cheese with a complex fruity flavor and a slight tang. The two layers of the cheese have slightly different flavors, with the layer from the evening milking tasting fruitier than that from the morning milking. The ash not only separates the two layers of the cheese, it also serves an aesthetic purpose as it makes a dramatic presentation. Morbier is made using raw cow’s milk and has a complex, bold flavor. The yellowish-ivory interior of the cheese has a smooth texture and is wrapped inside a creamy-brown crust. The cheese pairs well with any of our French Saucissons or is great on a sandwich made with a crusty bread. It also melts beautifully.

Made from unpasteurized cow's milk

Saint Albray  Price: $11.95  Weight: 1  pound
Invented in 1976, Saint Albray comes from the Aquitaine region of France. A soft, creamy Camembert-like cheese, it has the same attributes, but is not quite as strong. Made with pasteurized cow's milk, this popular cheese is ripened for 2 weeks and formed into a shape not unlike the head of a flower with each "petal" forming a half pound of cheese. The "petals" are formed around a disk, when removed, it creates a hollow center giving the impression of the center of the flower. Saint Albray slices beautifully and when the whole wheel is displayed, this cheese makes an attractive centerpiece to a table. Saint Albray is mild and moist, but still retains it's body despite its creamy nature.

French Cheese Assortment  Price: $27.95  Weight: 2  pounds
When the word cheese is mentioned, most of us immediately think of France. We can't help it; it's a knee-jerk reaction. As excellent as are the hundreds of cheeses that originate from all corners of the globe, France is always the first country the comes to mind when discussing cheesemaking.

Our French Cheese Assortment captures a good bit of French cheese culture with the four cheeses listed below. One is of the "stinky" variety, one is a triple-crème, one is a chèvre, and one is a mountain cheese from the Alps.