Appelez-nous 02 35 12 40 79



Results 1 - 15 sur 15

Le Mont d'Or AOP
19.95 €
400g

> <


La Raclette de Savoie
7.20 €
250g

> <


The 15-month Comté

Comté: unique flavours, the reflection of a region’s terroir 

To exalt its flavours the Comté takes its time. The Comté of La Crèmerie Royale, with its 15-month maturation period, is a refined cheese with a deliciously fruity taste and a strongly pronounced smell. The Comté gathers its force from the terroir where it is made. In the calm shadows of the cheese cellars, the master cheese makers pay particular attention to each individual mold. The initial crumbly texture matures and becomes smoother and smoother, allowing the organoleptic virtues to develop slowly and naturally. Time passes, and the savoir-faire passed down through the centuries: salting, rubbing, turning the molds… precise gestures, repeated throughout these 15 months until the Comté of La Crèmerie Royale reaches maturation.

The 15-month Comté
7.90 €
250g

> <


The 24-month Comté

24 months ripening for a more pronounced taste

In the past, the farmers would combine their milk reserves to produce a cheese that was big and consistent enough to see them through the winter. This is how the Comté was born: requiring almost 400 litres of milk for a 40kg mold. Its unique taste and incredible aromatic richness improves over time - 24 months of ripening for this Comté, destined for lovers of fine cheese.

The 24-month Comté
10.90 €
250g

> <


The 36-month Comté

It is so good to grow old!

With a 36-month maturation period, which is rare, our raw milk Comté is quite simply a gastronomic wonder. During these long weeks, the Comté of La Crèmerie Royale is awarded great care and attention by the cheese makers. The Comté mold is turned regularly, brushed and rubbed with the brine, in line with ancient tradition. Once pressed, the cheese is firm and has a melt-in-the-mouth quality. Thinly sliced, the full range of flavours is released:  melted butter, hazelnut, fine salt crystals…a unique cheese for an unrivalled pleasure. 

The 36-month Comté
13.90 €
250g

> <


The 4-month Emmental

Ivory in colour, soft-tasting…quite simply enchanting!

Balanced, soft, fruity, La Crèmerie Royale’s Emmental is a pure Savoie region specialty.  The Protected Geographical Indication label guarantees that the entire production process is carried out in the region. As soon as you taste our Emmental you will be transported to the rolling green valleys at the foot of the high mountain tops, and feel the green grass, the blooming flowers of this truly unspoilt natural site…a beauty spot that will leave you lost for words.

The 4-month Emmental
8.20 €
250g

> <


The Brie with Truffles

Aromatic Nobility

The delicious purity of the truffle is combined perfectly with the delicate texture of the raw-milk Brie of Meaux. A specially created soft-cheese and summer-truffle (tuber Aestiyum, 3% min) preparation enhanced with white truffle-flavoured olive oils to create an explosion of tastes on the palate, where each perfectly balanced flavour finds its own place. A truly fine cheese to try without the slightest hesitation…

The Brie with Truffles
24.80 €
250g

> <


The Maroilles

With such powerful aromas and such a soft taste, it is an atypical cheese!

Our selected Maroilles with its characteristic powerful smell has a surprisingly soft mouthfeel. The full and golden paste reveals a variety of complex aromas, with a milky, yet somewhat bitter taste.

It is a historical cheese that first appeared in the VIIth century under the name of the Craquegnon and made by the monks of the Maroilles Abbey. Later, in 960, following a request by the Bishop of Cambrai, the maturation period was extended and the name changed to Maroilles. It became known as Merveille or Marvel and the finest of strong cheeses, and was particularly appreciated by François I who was captivated by the virility of the smell and the softness of the taste.  

Today, great attention is paid to the production process of the Maroilles. Made from raw cow milk and high-pressure curdled, the cheese is turned out of its molds, then salted and placed in the ripening room where it becomes covered with a thin blue mould. The ripening takes place in naturally humid cellars during which time the cheese is regularly brushed and takes on a beautiful coat of orange.

The Maroilles
12.95 €
200g

> <


The Morbier

Discover the secret behind the dark line

Morbier PDO has a soft rind and a smooth and creamy texture marked with small holes, and a strongly pronounced taste characterised by a light creamy, buttery smell. This beautiful regional cheese is a true revelation for the palate. Morbier possesses a distinctive dark line running through its centre, which does not appear by accident. In the past during the winter the milk collection was low and so the mountain dwellers required two separate collections to make the cheese.

The cheese made from the morning milk was covered in a layer of ash, which provided a natural layer of protection, and then the curds from the evening collection were added on top of the ash. Today the ashes are plant-based, although the care that goes into the production of the cheese remains unchanged.

The Morbier
7.90 €
250g

> <


The Pont-l'Évêque
13.90 €
400g

> <


The Reblochon de Savoie

A unique taste and history

 

The Crèmerie Royale’s Reblochon has a soft saffron coloured rind enveloping a generously velvety heart. The texture is so soft and smooth that it caresses the palate. The unique flavours of the Reblochon de Savoie have a faint reminder of hazelnuts and mountain flowers.  We advise you try this cheese with a slice of farmhouse bread or nut loaf – a pure delight!

Reblochon is also a historical cheese whose name derives from the term “reblocher”, meaning “twice milked”. In the XIV century, a farmers’ tax contribution were based on their milk production. During the tax inspection the craftier farmers did not completely milk the cows – this was only done once the inspectors had left. This raw, full cream and untaxed milk was made into cheese for the farmers’ personal consumption. Today Reblochon is an essential element of French gastronomy and is AOC-designated (controlled designation of origin). The cheese is made in the Savoie fruit fields according to traditional Savoyard methods and matured in the caves carved out of the mountainside. During the 3-week aging period in these caves, the Reblochon is regularly rubbed and turned with permanent care and attention to produce this most unique of cheeses.

 

The Reblochon de Savoie
14.10 €
500g

> <


The Saint-Nectaire
9.80 €
250g

> <


The Tomme de Savoie

The fruit of ancestral savoir-faire

It is the doyen of the cheeses of Savoie, a gastronomic emblem of this beautiful region. Peasants originally created the Tomme to use up the skimmed milk left over once the butter had been made. It used to be only found in the high mountain pastures and the Savoyard chalets. During ripening the Tomme is carefully turned and rubbed by hand, a step that gives the superb rustic appearance and flavour. Our Tomme has a pale yellow paste and a distinct rural aroma. It is a cheese that melts in the mouth and offers a marvellous taste of hazelnuts.

The Tomme de Savoie
7.70 €
250g

> <


The Tête de Moine
14.70 €
250g

> <