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.
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.
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.
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 King of Cheeses, an incomparable taste.
Following a tasting of more than 50 cheeses at a historical congress in Vienna at the beginning of the XIXth century, the Brie de Meaux was proclaimed King of Cheeses. It is made from raw cow milk, and is the fruit of a dozen production stages plus maturation, many of which are carried out by hand. It is a cheese that needs to be completely ripened, and this is revealed when the yellow ‘flesh’ turns golden, indicating that it is ready to be eaten. It has a creamy, supple texture and an elegant aspect. For La Crèmerie Royale, a six-week maturation period is required to allow the development of all the subtlety and the magnificent bouquet, just for you.
The cheese of tradition, of ancestral savoir-faire
The elegance of the taste is down to the quality of the milk used to make it. The Normande cows, raised in the meadows of Normandy where they graze on the fresh grass over a period of several months, provide a particular quality to the milk. Carefully ladled into molds, the camembert is then left to refine for two weeks. The cheese is only wrapped on the 13th day when the crust has developed a fine bloomy aspect. For La Crèmerie Royale, a minimum 35 days are necessary for the Camembert to fully mature and to develop its true taste.
Raw milk pleasure
The shiny, pale yellow paste has a light mushroomy smell. The creamy texture has a deliciously melted quality.
Smaller and thicker than the Brie of Meaux, the Coulommiers was conceived to overcome some of the difficulties encountered whilst transporting the more fragile Brie. The cheese is named after the town where it was once produced.
After the milk has been partially skimmed, it is heated to 28°c and the rennet added. Following traditional methods, the curd is then hand-ladled into molds, drained and dry-salted. Maturation takes place at a constant temperature in humidity-controlled ripening rooms. The flavours and the bloomy rind develop simultaneously.
A mythical cheese, emblematic of Burgundy
Epoisses is a strong and soft cheese at the same time. With an attractive copper-coloured rind, the aroma is strong and pungent, in contrast to the smooth ivory-coloured paste and fruity, milky taste. Aged in humid cellars for 3 weeks and washed regularly in brine and Marc de Bourgogne brandy to produce the beautiful, shiny orange colour. The aging process allows the cheese to develop all its complex aromas.
This cheese, which was destined for Royalty, first appeared in the town of Epoisses in the XVI century where it was made by a community of Cistercian monks. During the following century, the Marquis d’Epoisses who was a gentleman of the Royal court of Louis XIV became a fond admirer of the cheese. He in turn introduced the Epoisses to Louis XIV who fell in love with the contrasting strength and softness of what was to become his favourite cheese. Epoisses was also crowned “King of Cheeses” in the XIX century by Brillat Savarin, an illustrious French gastronome. This great cheese owes its success to all the farmers who have passed the recipe on from generation to generation over the centuries.
Napoleon’s favourite cheese by far!
The Langres of the Crèmerie Royale is a cheese full of character from the Champagne region, reputed to have been Napoleon’s favourite. It appeared on French farmhouse tables at the beginning of the XVIIIth century. Instantly recognisable from its sharp smell, its orange colour and the small hollowed top which is formed during ripening. Made from full-cream cow milk and matured for 14 days, the fine rind is rinsed with a solution of brine and Marc de Bourgogne liqueur. The smooth, velvety paste hides a firmer crumbly centre, creating an extremely palate-pleasing textural contrast. The Langres au Marc de Bourgogne combines light acidic notes, complex flavours and a controlled strength. A delicious symbol of French culinary heritage.
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.
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.
A legendary cheese
Our Petit Munster farmstead is produced with a minimum 3-week maturation period in cellars where it is turned by hand and washed several times to procure the orange-coloured rind. During this time all the distinctive character of the cheese is forged as the paste becomes smooth and the taste and smell develop. On the palate, the softness of our Munster will catch you by surprise as it offers a rich milky taste in contrast to the powerful aroma.
This raw cow milk cheese owes its name to an Abbey founded in the VII century by Italian monks in a pretty valley in the Haut-Rhin region. Munster is a deformation of the word “Monastère” or “Monastery”. The cheese was produced by the monks to meet the needs of the local community. Legend has it that it was a visiting Irish monk who passed on the veritable Munster recipe. From this meeting and exchange a wonderfully unique cheese full of flavour was born.
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 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.