FRENCH CATALOG

DISCOVER SPECIALTY FRENCH CHEESES

BRIE • CAMEMBERT • EMMENTAL • SPECIALTY

If you think French cheese is just Brie, Camembert, Roquefort and the “stuff that looks like Cheddar or Gouda”, then you don’t know what you’re missing!

Every region of France has its own particular cheeses. Back in the time of General Charles de Gaulle, France had 246 cheeses. In the past 20 years that number has grown quite a bit given the large number of new products, inventions and copies of traditional cheeses that have emerged from the hundreds of French dairy companies. This guide is just a taste of all the products that France can offer to dress a well-garnished cheese-board. These cheeses are some of the most popular and the most tasty.

ISIGNY STE MÈ SRE MIMOLETTE SAINT PAULIN BELLERIVE CAMEMBERT ISIGNY STE MERE WHIPPED CREAM ISIGNY GRASS FED BRIE EIFFEL TOWER BRIE

BOURSIN NORMANDIE

ISIGNY CAMEMBERT SUPRÉME

BASSENORMANDIE

HAUTS-DEFRANCE

PORT SALUT

PARIS

•

Brie

MARQUIS DE LAFAYETTE BRIE

ALSACE

CHAMPAGNEARDENNE

JEAN PERRIN RACLETTE DE SCEY

CENTRE VAL DE LOIRE

Jura

ENTREMONT COMTÉ

HauteSavoie Côte-du Rhone

LIMOUSIN AUVERGNE

PAPILLON ROQUEFORT FOURME D’AMBERT

MONTBOISSE MORBIER EIFFEL TOWER FRENCH SWISS

FRANCHECOMTE

BOURGOGNE

POITOUCHARENTES

MARQUIS DE LAFAYETTE CAMEMBERT

CANTOREL BRIE BLEU D’AUVERGNE SAINT AGUR

LORRAINE

ÎLE-DE-FRANCE

SEVRE BELLE GOAT BUCHERON JACQUIN GOAT CHEESE

ILE DE FRANCE BRIE ILE DE FRANCE CAMEMBERT

PICARDIE

BRETAGNE PAYS DE LA LOIRE

HENRI HUTIN BRIE COURONNE BELLE ETOILE BRIE

RHONE-ALPES

AQUITAINE

ST. ALBRAY

OCCITANIE

Mediterranée

MIDI-PYRÉNÉES

CHAUMES

LANGUEDOCROUSSILLON

VALBRESO FETA

ENTREMONT FRENCH EMMENTAL FRANTAL FRENCH EMMENTAL ST ANGEL TRIPLE CRÉME FROMAGER D’AFFINOIS

PROVENCECÔTE D’AZUR

CORSE

ETORKI

Use this Map to Help with Wine Pairings!

CONTENTS 2

ENTREMONT

6

ISIGNY SAINTE-MÈRE

8

HENRI HUTIN

9

BRIE AND CAMEMBERT

11

SPECIALTY

The Entremont story begins in Annecy, HauteSavoie, France with three brothers and their love of Emmental cheese. They started their cheese business in 1948. Within two years, they were bringing cheese wheels bearing their name from their mountain pastures to Annecy. Their cheese was of excellent quality from the beginning.

Emmental quickly became the dominant cheese on cheese counters, cheese boards, and later, the cheese to melt onto dishes of all kinds.

Since then, Entremont acquired and merged with different companies and is now part of Sodiaal: which is the first French dairy cooperative, the 3rd in Europe and the 5th in the whole world.

Today, Entremont is the biggest producer in France for Emmental and for Comte PDO.

2

ENTREMONT FRENCH EMMENTAL

This French Emmental comes from the heart of the French Alps near the ski resort of Chamonix, where mountain springs feed the dairy cows who provide the milk for this classic cheese. This cheese has a sweet, nutty and complex flavor. It melts gorgeously and is equally satisfying for snacking. Naturally cave aged for a minimum of 42 days.

ENTREMONT FRENCH EMMENTAL BITES

The same French Emmental that you love is available in convenient snack sized packs. Perfect for lunch boxes, quick snacks or anytime.

3590047 120 / 0.58 OZ

354575 4x 5.6 LB

COW

AGED Min 42 Days

COW

AGED Min 42 Days

3

ENTREMONT

ENTREMONT RACLETTE Entremont Raclette is ripened for at least 8 weeks on spruce wood found in its native region of Franche-Comté. The word Raclette comes from the French word “racler”, ­meaning to scrape. As the story is told, shepherds would melt their cheeses next to a fire and would scrape off the melted parts. Raclette cheese is soft and creamy when hot, perfect to pour over potatoes and share with guests. It can also be used hot or cold.

4

353006

1/15 LB

COW

AGED 8 Weeks

FRANTAL FRENCH EMMENTAL, SOURCED BY ENTREMONT

EIFFEL TOWER EMMENTAL, SOURCED BY ENTREMONT

This French Emmental comes from the heart of the French Alps near the ski resort of Chamonix. The freshest water in the world rushes down this region’s high mountains, through deep valleys and abundant rivers and feeds the French dairy farms that produce Emmentals milk. Frantal Emmental has a somewhat sweet, buttery taste that is slightly reminiscent of fresh nuts and has many round walnut-sized holes evenly distributed throughout. Taste the difference!

353029 4x4 6/4.5 LB 353031 4x6 3/8 LB

This delightful cheese is from the Franche-Comté region, where France borders the eastern region of the Swiss Alps. It is known for its excellent Emmental cheeses. Sharing tradition and expertise with their neighbors, French Swiss is unquestionably creamier and slightly sweeter, with a smooth, firm texture and a satisfying nutty flavor. Made from pasteurized cow’s milk, the cheese features marble-sized holes formed by a special culture that enhances the cheese’s texture and taste.

353075 4x4 6/4.5 LB 353074 4x6 3 / 8 LB

COW

AGED Min 42 Days

COW

AGED Min 42 Days

ENTREMONT COMTÉ 12 MONTH Comté hails from the Jura Mountains and is a staple in any French household for both cooking and snacking. Made from raw cow’s milk from the Franche-Comté region. Comté is aged between 10 and 12 months, ensuring an authentic, complex, and sweet mountain flavor. Entremont traditional ripening is only done in naturally hot caves. This allows the flavor to develop quicker and bring more toasted and roasted aromas.

354583 8/ 7 OZ

COW

AGED 10-12 Months

FOREST SMOKED CHEESE, SOURCED BY ENTREMONT

CANTOREL BRIE, SOURCED BY ENTREMONT

Forest is a pasteurized Gruyère-style cheese from the Annecy region of France. It’s slowly cured over natural hickory. The result is a rich, delicate, almost spreadable cheese that’s a delight whether you use it melted—it’s ideal for fondue—or enjoy it as a snack with cornichons and crackers.

This was the first French cheese exported to the USA. Brie is the perfect cheese to discover the range of soft French cheeses. This Brie is a double crème Brie, made with fresh milk and the famous cream from the lush pastures in the Cantal area, southwest of France.

3590038 3590039

COW

2/2.4 LB 6/7 OZ AGED Min 42 Days

354587 354567

1/ 6.6 LB 2/2.2 LB

COW

AGED 9-14 Days

5

Isigny Sainte-Mère cheeses are made from the finest, rich and rare milks of Normandy.

For centuries, the region’s dairy farmers have produced exceptionally fine milk, earning a well-established reputation for quality. The cows which graze these pastures are eating grass which makes their milk rich in mineral salts and trace elements. The painstaking work of their master cheesemakers ensures the continuity of the exceptional taste of Isigny Sainte-Mère cheeses.

The Isigny-sur-Mer cooperative had been operating in Calvados since 1932 and the SainteMère cooperative was set up in 1909. The two operations merged in 1980. This merge has been so successful, that more than half of its sales are exported and Isigny Sainte-Mère is known all over the world.

6

ISIGNY SAINTE-MÈRE GRASS FED BRIE

ISIGNY SAINTE-MÈRE CAMEMBERT SUPRÊME

This rustic, bloomy Brie is made with milk from grass fed cows grazing the pastures of Normandy. Our Brie ripens on wood shelves, where it spends at least seven days. By using this traditional process, it matures from the rind to the heart of the cheese. The end result is a delicious, creamy Brie with earthy undertones and intense mushroom notes with an irresistible silky interior guaranteed to disappear quickly from any cheeseboard.

Suprême is a luxurious triple crème cow’s milk cheese from the Burgundy region of France with a storied legacy. In 1926, François Paul-Renard, heir to his family cheese-making business, started his own small dairy in an old windmill. He introduced this triple crème in the 1930s under the name “Les Ducs.” By the 1960s, the cheese was an international hit. A generous addition of crème fraîche gives Suprême its richness and smooth cheesecake-like texture—and the legacy continues today.

354579

COW

2/2.2 LB AGED 7 Days

353880 2/4.6 LB

COW

AGED 21 Days

ISIGNY SAINTE-MÈRE MIMOLETTE

ISIGNY SAINTE-MÈRE WHIPPED CREAM

Known as the cheese world’s cantaloupe doppelganger, Mimolette is full of French intrigue. First produced in 17th century Flanders around the town of Lille, Mimolettes exact recipe origins are fervently debated. Official name recognition of Mimolette occurred in 1935, after the French-Netherlands Commercial Treaty was signed. Matured for a minimum of six weeks, Mimolettes taste and orange coloring deepen with age—taking on a sweet, caramelized depth and a smooth finish. From the Hauts-de-France region.

The Isigny Sainte-Mère Cooperative was the first to make a long-life whipped cream under pressure. Decades later, they still make the best aerosol whipped cream we have ever tasted. The cream is prepared from the best milk of Normandy, right in the heart of the Bessin and Cotentin district areas. To make Chantilly Crème in France, you must flavor it with vanilla or liqueur. Isigny Sainte-Mère’s cream is lightly flavored with the best natural vanilla in the world from Madagascar. Rich and fluffy, Crème Chantilly will enhance all of your desserts and hot drinks. No one will know you didn’t make it from scratch!

353735 2/7 LB

COW

AGED 12 Months

353146 12/7 OZ

COW

7

Henri Hutin and his family began making ­ artisanal cheese on their farm in the North of Meuse, France in the early 1900s. Today, La ­Fromagerie Henri Hutin is a renowned cheese exporting company known for its uncompromising quality and customers service standards. All of our cheese contains the same premium milk from cows in the Lorraine valley, a region in Northeastern France. Many of the same techniques are used today as they were almost 100 years ago, but with modern equipment.

HENRI HUTIN BRIE COURONNE This truly excellent, premiere Brie from the Lorraine region is sure to leave you satisfied with its rich taste and silky texture. Its soft and silky white rind is edible and quite delicious. Underneath, its pale ivory interior becomes luxuriously melting when fully ripened.

8

353888

1/6 LB

COW

AGED 2-3 Weeks

BELLETOILE TRIPLE CREME BRIE, SOURCED BY HENRI HUTIN Crafted in the Lorraine region of France, Belletoile Brie is a triple cream cheese with a decadent 70% butterfat content. It has a creamy, spreadable texture and a mellow, milky flavor. Serve with fresh French bread and a glass of Champagne.

353713

COW

1/7 LB AGED 9-14 Days

BRIE & CAMEMBERT Brie and Camembert are both soft-ripened and creamy in texture with edible white mold rinds. While their flavors are considered to be similar, there are some distinct differences. Brie is milder with a buttery, creamy flavor while Camembert can be more intense, with deeper earthy notes. Camembert tends to be denser, and Brie is a bit runnier. Both are excellent additions to cheeseboards, accompanied by fruit, nuts, baguette slices and crackers.

Melt slices or chunks of the cheese in gratins, casseroles, sauces, grilled cheese sandwiches and panini or on pizzas and flatbreads.

EIFFEL TOWER® BRIE

ILE DE FRANCE® MINI BRIE

Eiffel Tower Brie features a snow-white rind and a cream-colored, buttery interior that oozes when at the peak of ripeness— its butterfat content makes it truly luscious. Crafted in France with rBST-free milk by a fourth-generation dairy using a traditional French recipe, this cheese is a hit at parties.

Ile de France is named after the ship which first brought French Brie to the USA in 1936. It remains one of the premium producers of French cheeses, including this decadent Brie made with the freshest rBST-free “cream of the day” for a pure, milky flavor.

From the Lorraine region of France.

354574 2/2 LB 350945 1/6 LB

3590066 0690008 3590070

COW

AGED 2-3 Weeks

COW

6/8 OZ | Baby French Brie Mini 6/12.3 OZ | Brie Slices (Canada) 12/4.5 OZ | French Brie Cup AGED 9-14 Days

9

BRIE & CAMEMBERT

MARQUIS DE LAFAYETTE BRIE Marquis de Lafayette is a classic French Brie with a smooth, buttery texture and a delicate, fruity aroma. It has a downy white rind and a creamy interior. Perfect for topping a burger, stuffing a crepe or serving with crackers and jam. From the Brie region of France.

354368 4x12/4.4 OZ (Preorder)

COW

Made from pasteurized cow’s milk with a touch of added cream, this classic French Camembert is creamy, luscious and addictive. The Camembert’s velvety white, edible rind softly ripens the cheese from the outside in. Serve with a glass of Bordeaux, and watch it disappear!

354370 4x12/4.4 OZ (Preorder)

COW

AGED 9 Days

ILE DE FRANCE BRIE 60%

ILE DE FRANCE CAMEMBERT

Ile de France makes their own cream from freshly collected rBST-free milk and adds it to their premium cheese to craft this Brie. It’s an exceptionally rich delight, with a creamy flavor and 60% less butterfat than regular Brie—although it sure doesn’t taste like it. From the Lorraine region of France.

Made in the town of Pacé in France’s Normandy region—the traditional home of Camembert cheese—Ile de France Camembert is made with age-old methods and the freshest rBST-free, pasteurized milk from cows that graze in lush green Norman pastures.

This creamy cheese is a true delight.

3590004 2/2.2 LB | Wheel 3590009 2/6.6 LB

3590071

COW

10

AGED 9 Days

MARQUIS DE LAFAYETTE CAMEMBERT

AGED 9-14 Days

COW

6/8 OZ AGED 21 Days

BRIE & CAMEMBERT

SAINT ANDRÉ TRIPLE CRÉME BRIE From the Normandy region of northwestern France, St. André is a triple crème worthy of its reputation. With up to 70% butterfat, this soft ripened cheese features a velvety white rind with a light golden hue that becomes more pronounced as you reach the interior. With rich, buttery flavors and a slightly salty finish from the oceanside pastures of the Norman coast, St. André is a total treat.

353076

1/4.5 LB

COW

AGED 45 Days

SAINT ANDRÉ TRIPLE CRÉME BRIE MINI

The same St. André triple crème you have enjoyed is available in a mini 7oz size.

353012 6/7 OZ

COW

AGED 45 Days

BELLERIVE CAMEMBERT A mushroomy aroma gives way to a mild, tender Camembert with a buttery texture. The cheese from the Normandy region has just enough tang to stand up to a big red, like one from Bordeaux.

The rich French flavors will keep you coming back for more.

354572 12/8 OZ

COW

AGED 3 Weeks

11

SPECIALTY These specialty French cheeses are authentic and innovative.

They are made in limited production, with particular attention paid to natural flavor and texture profiles.

They can be made of cow, sheep or goat milk and may include additional flavorings such as herbs, spices, fruits, and nuts. Specialty French cheeses are enjoyed all year ‘round, but are even more popular around Easter, Thanksgiving and especially Christmas.

BOURSIN GARLIC AND HERBS

ST. ALBRAY

Boursin is a creamy yet crumbly blend of cheese and savory herbs and spices. It was first developed in Normandy in the small town of Gournay and has gone on to become beloved throughout France and the USA. Perfect for spreading on crackers.

From the Aquitaine region in France, St. Albray is a delightful cheese that is immediately recognized by its flower shape and rose-colored rind covered in a light dusting of white mold. Similar to Camembert, St. Albray is mild but buttery, and enhanced by its edible rind.

353027 12/5.25 OZ

COW

AGED 10 Days

354333 2/4.4 LB

COW

12

AGED 2 Weeks

SPECIALTY

FROMAGER D’AFFINOIS

MONTBOISSE MORBIER

Fromage d’Affinois is a double-crème cow’s milk cheese with a buttery, indulgent richness. It’s made with milk that has been specially filtered to break down some of the fat content, yielding a lighter, smoother, silkier texture than traditional Brie. It’s always the first to disappear at a party—so stock up!

The rind of Morbier is natural and rubbed, and the paste supple and sweet. It’s a mild cheese, originally made for personal consumption by the cheesemakers of Comté. In the past, soot was sprinkled on the fresh curd to prevent a rind from forming and keep insects away as it rested for the night at the bottom of a barrel. In the morning, leftover cheese curds were put on top to make the Morbier. Today, the black layer is inert, purely decorative vegetable ash with a nod to tradition.

353009 354531 354578 354381 354535

COW

2/4.4 LB | Original 1/2.2 LB | Brebis 1/4.4 LB | Excellence 2/4.4 LB | Herbs 2/4.4 LB | Truffles AGED 10 Days

353030 1/14.5 LB

COW

AGED >60 Days

PORT SALUT

CHAUMES

Port Salut is a creamy, semi-soft cow’s milk cheese with a bright orange rind and a mild, sweet flavor that gives way to just a bit of tanginess. Originally created by Trappist monks in Western France during the French Revolution, the cheese was a means of survival.

When they returned to France, they continued to make their new style of cheese. Port Salut is wonderful served at room temperature as a table cheese, and it also melts beautifully for cooking.

Chaumes is a cheese made in the southwest of France in the village of Sainte-Antoine, at the foothills of the French Pyrénées. The washed rind, soft-ripened cheese is made using traditional methods with pasteurized cow’s milk. It has a striking orange rind and a pungent aroma, but the cheese is surprisingly mild and great with a crusty baguette and a glass of Châteauneuf-du-Pape.

353762 10/5.3 OZ | Wedge 353040 1/5 LB | Wheel

COW

AGED 60 Days

354332 2/4.25 LB

COW

AGED 7 Days

13

SPECIALTY

SAINT PAULIN

JEAN PERRIN RACLETTE DE SCEY

Originally the masterpiece of French monks, Saint Paulin is a monastery-style cheese from The Hauts-de-France region and crafted with pure raw cow’s milk. Born of divine inspiration, Saint-Paulin spends over 60 days in the hallowed caves of Normandy, during which time the rind is washed with brine and then carefully brushed to give it a touch of French “esprit.” The result is a silky textured cheese with a sweet and salty taste.

Raclette comes from the mountainous Alps in the Franche-Comte region, where it has been made in Savoie for hundreds of years.

Known for its sublime melting qualities, Raclette is a semi-soft, flavorful cheese that is dotted with tiny eyes. The inedible, rosycolored rind creates a sense of romance. Stemming from the French word racler, or “to scrape,” Raclette is often sliced and melted onto potatoes or vegetables. Traditionally cut in half and melted near a fireplace, the cheese becomes softer, and thus easier to scrape onto delicious peasant-style dishes.

353791 2/4.5 LB

COW

AGED 4-5 weeks

353006 1/14.5 LB

COW

JACQUIN GOAT CHEESE

SÈVRE BELLE GOAT BUCHERON

Located in the beautiful Loire Valley of France, Jacquin has been producing some of France’s best cheeses since 1947. Their goat’s milk is sourced locally from 50 farms, all within driving distance to their state-of-the-art facility. Fromagerie Jacquin is still familyowned and run by Pascal and Christian Jacquin, and the fromagerie still uses traditional hand-molding techniques and traditional affinage.

Made near Sèvre et Belle in the Loire Valley of France, Bucheron is produced from pasteurized goat’s milk in the shape of a log.

The cheeses are matured for five to ten weeks, by which time they are coated with a bloomy, white rind. Chalky at its center, the interior paste of Bucheron is bright white. When young, its texture is dense; with time the area under the rind breaks down and becomes soft, verging on gooey, especially at room temperature.

354562 2/2.2 LB 354561 6/11 OZ

GOAT

14

AGED 8 Weeks

AGED 7 Days

350951 2/1.75 KG

GOAT

AGED 5-10 weeks

SAINT ANGEL TRIPLE CRÈME GUILLO

Saint Angel cheese is produced in France by the Fromagerie Guilloteau. Saint Angel is a modern cheese made using an ultrafiltration process. This removes a percentage of water from the milk to make it more concentrated, it is then mixed with heavy cream to increase the fat percentage to 75% in dry matter. Saint Angel is molded into a square and usually sold cut into triangle shapes. It is also a bit thinner, which means it will ripen all the way to the middle. From the Côte-du-Rhône region.

354380 2 /1.7 LB

COW

AGED Min 60 Months

PAPILLON ROQUEFORT An award-winning Roquefort from the Auvergne region of France, Papillon has been producing their delicious cheeses for over 100 years. Meaning “butterfly” in French, this cheese will certainly send your taste buds fluttering. An all-natural sheep’s milk cheese, Papillon Black Label Roquefort is bright white in color, with a generous amount of tasty blueish-green molding throughout the paste. Quite unctuous and supple, this cheese is wrapped in a distinct black foil to distinguish it from other Roquefort cheeses.

353033 4/3 LB | Black Label 1/2 Wheel 354564 6/3 OZ | Wedge

sheep

AGED 5 Months

VALBRESO FETA

ETORKI RESERVE WHEEL

Valbreso Feta comes from the rugged plateaus surrounding the Mediterranean Sea in the south of France. It’s crafted with milk from the local Lacaune breed of sheep, the same milk used to make Roquefort. Valbreso Feta is a fresh cheese whose curd is preserved in brine, which gives it a characteristic flavor and texture: a unique creaminess with no bitterness. It is also available in a light version.

First crafted in 1979, Etorki is a sheep’s cheese whose Basque name means “origin.” It is made with fresh local milk from the Pyrénées Atlantiques—within a radius of 50 miles around the dairy in Mauléon-Licharre. It has a smooth, supple texture with notes of dried fruit and a wonderful earthiness.

3590002

353066 1/18 LB PAIL

sheep

AGED 45 Days

sheep

2/10 LB AGED 7 Weeks

15

SPECIALTY

BLUE FOURME D’AMBERT

BLEU D’AUVERGNE (HALVES)

Fourme d’Ambert is one of France’s oldest cheeses, a true farmhouse blue recognized by its tall cylindrical shape.

The cheese is made by a cooperative with pasteurized cow’s milk and aged for up to four weeks. Vouvray Moelleux, a sweet white dessert wine from the Loire Valley, is added to impart a creamy texture with a subtle taste of wine as the blue ages. Fourme d’Ambert sets itself apart from other blue cheeses with its savory, nutty flavor and its extremely supple paste.

Bleu d’Auvergne is a delightful French cow’s milk blue cheese. Named after its place of origin in the Auvergne region of south-central France. The original version of Bleu d’Auvergne was crafted when affineur Antoine Roussel added bits of mold from crushed rye bread into holes that developed as his cheeses aged. The cheese is peppery and bold with a crumbly texture.

353081

2/5.5 LB

COW

AGED 28 Days

SAINT AGUR Saint Agur is a blue cheese made from pasteurized cow’s milk in the village of Beauzac, in the mountainous French region of Auvergne. Since 1988, the Bongrain Cheese Company has been crafting this silky double-cream cheese. Ripened for 60 days, the cheese develops a stronger and spicier taste as it ages—yet it’s a relatively mellow, sweet blue, perfect for blue cheese beginners.

354580 1/5 LB

COW

16

AGED 60 Days

353080 4/3 LB

COW

AGED 28 Days

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