This is a pride of the manufacturer - Fromageries Papillon SAS. This cheese is made from unpasteurized milk of Lacaune sheep, is a fragile, creamy texture, exceptionally white with intense blue mold. The production of this cheese involves the use of naturally-grown mould, which dissolves in all entire cheese, while it is maturing in the caves of the Roquefort village. By ensuring the quality of this roquefort, the manufacturer performs 200 tests from the beginning of production to the packaging of the product. It is served at room temperature.
Popular French blue cheese made from the milk of the Lacaune breed of sheep. The cheese is aged for around five months in the natural Combalou caves of Roquefort-sur-Soulzon in the south of France, where the mould is found in the local soils. Roquefort is a tangy, crumbly and slightly moist cheese with distinctive veins of blue mould.
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Superb cheese from Papillon, on the softer and more mellow side. A light buttery taste with a subtle, smooth texture.
Roquefort cheese is one of the French cheeses, that has the most interesting history. The second cheese, consumed after Comté's cheese in France. Made from unpasteurised sheeps milk, impressive appearance, melting in mouth and a little bit salty, intense aroma, matured for at least 9 months, cheese with bleu mould.
This is a French blue cheese made from raw sheep's milk, 52 % fat. Roquefort cheese is especially valued for its strong odour and acid taste. It is covered with a white, always slightly moist and glossy rind. The Roquefort Papillon is visually characterized by its white to ivory paste and the intense blue mould veins that run through it and many cavities uniformly distributed from the center to the rind.
The most luxurious of blue celery cheese made from unpasteurised Lacaune sheep breed milk. Lacaune is a special sheep breed, adapted to the harsh climates of southern France. Cantorel strives to maintain authentic recipes in its cheese production, and Lacaune sheep's milk is one of the most important ingredients. It's greasy, but delicate texture and savory cheese. It is made in form as solid discs, bark is dark brown, surface. The flesh is yellow, with a large cheese cavities are filled with greenish-blue mould.
Semi-hard, blue cheese made from pasteurized cows milk, 60% fat. This cheese comes from the French region of Auvergne and the aging period is at least 90 days. It's colour is between white and ivory, veined with bluish-green mould, well spread out in the cheese. To achieve the blue marbling, various Penicilliums are sprinkled in powdered form into the milk or over the curds.
Ivory white with blue mould evenly distributed throughout the sieve cheese. It is the pride of the France and that the whole world loves it. This cheese is moist buttery consistency, 50% fat, aged up to 4 weeks, made from pasteurized cows milk, obtained from extremely beautiful Auvergne district, also known as the Green party.
Gourmet blue mould cheese made in the Auvergne region, France. Most often it has cylindrical shape, soft texture, mild taste, with fruit and mushroom overtones, 50% fat. The rich flora of the Auvergne region, the warm summers, gives this cheese an excellent, earthy flavour and aroma.
French blue mould cheese, made from pasteurized cows milk, excellent creamy texture, covered with white plum and plowed inside with blue mould holes. Carré d'Aurillac is produced in Saint-Mamet-la-Salvetat, in the south of France, and is matured for more than four weeks.
Blue mould, French cheese, made from pasteurized cows milk. This is a young, 50% fat cheese. The flesh is pale yellow, which shows the distribution of the blue mould pins and needles places. This is a medium-pungent cheese with obvious mould taste. Penicillium bacteria is used in cheese production. This bacteria is spread during the ripening of cheese pricking long needles.
French 69 % fat, blue-veined cheese, made from pasteurized cow milk. Under its delicate white crust can discover its creamy heart, studded with blue. Its light taste of blue is softened by a rich cream flavour.
Traditional, farmhouse and creamery, blue mould cheese. This is a moist, creamy cheese with an even spread of veins, strong smell and spicy, with flavours of grasses and wild flowers. It is made from cows milk and is 50% fat. The Azul Cantorel homeland is the Auvergne region in southern France. This region is characterized by a unique volcanic and granite soils, rich in micronutrients, has a harsh climate, which all has resulted the development of a highly specific vegetation in mentioned region. It influences the distinctive taste of Azul cheese.
Gran Riserva Leonardi - Premium Gorgonzola with a sweet taste and intense aromatic nuances: the result of proud dedication to craftsmanship and careful selection.
A perfect combination of the original Italian Gorgonzola cheese (a creamy cheese rich in precious blue mold) and Mascarpone cheese. Dolcetto Gorgonzola & Mascarpone cheese is made from pasteurized cow's milk. Contains 73% fat.
Blu di Capra is a modern cheese that combines the aroma of goat's milk and traditional blue cheese. Aged for a maximum of 50 days, it is a semi-soft cheese whose characteristic blue color is given by Penicillium mold.
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Italian, luxurious blue mould cheese made from pasteurized cows milk. 48% fat, soft, creamy texture, with a mild taste and a delicate aroma.
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Italian, "bright" and spicy, blue mould cheese. 48% fat, made from pasteurized cows milk, soft and creamy texture, distinguished by intense and rather tangy flavours.
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Italian, luxurious blue mould cheese. Made from pasteurized cow's milk, 48% fat. This cheese has a stunningly soft creamy texture that melts in the mouth. The taste of this cheese will not leave any gourmet insensitive.
Blue mould, 50% fat cheese, made from pasteurized cows milk and aged for at least 5 weeks. The production of Danablu cheese reflects the traditional experience of Danish cheese producers. The milk is homogenized and heat-treated, the cheese is intense and savory, easy to cut and slightly brittle texture.
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This is true a one-of-a-kind French triple cream, blue mould cheese. Its soft, lush, velvety texture melts in the mouth.
Fromager Bleu is a soft cow's milk cheese made using ultra-filtration in cheese making. This technique removes some of the water in the milk to create a lusciously creamy texture. The blue penicilium is injected into the paste at the early stage of the cheese making process. The marbling will develop slowly and result in a very creamy sweet gentle blue flavour.
English blue mould cheese made from pasteurized cow's milk, 48% fat. It is quite brittle, slightly acidic taste. Blue Stilton's distinctive blue “veins” are created by piercing the crust of the cheese with stainless steel needles, allowing air into the core. The manufacturing and ripening process takes approximately to twelve weeks.
Mildly creamy soft cheese with blue mould and small break holes. Made from the best Bavarian cows’ milk. Lactose-free due to natural ripening. Apearence – slightly reddish, closed bark, with Camembert mould. Interior appearance – creamy yellow, small fraction holes. Consistency - smooth in ripened condition. Odour and taste - mild aromatically up to typical spicy.
In 1896 Boska Holland started making professional cheese tools. They are made in a way that makes it much easier to work with cheese for both treatment and packaging.
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