La Box Barbecue
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.
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.
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.
Aged according to tradition in the natural caves of the Massif Central
This unique cheese holds an international reputation and is directly associated with French Gastronomic excellence. Roquefort is a sheep milk cheese with a powerful aroma and taste, expressing strong and spicy flavours. The paste has a harmonious and melting texture with beautiful veins of mold. Roquefort is a result of the particular chemical reaction brought about in the caves of Combalou. The caves were created 200 million years ago when the mountains collapsed and the resulting faults in the rock favoured a natural ventilation and development of the blue mold known as Penicillium Roqueforti. The wheel of Roquefort cheese is called a “pain” and is placed in the cave after several days aging on a salt-covered wooden plank. Once in the cave the pain is placed on large oak planks and pierced several times allowing the spore-charged air to penetrate through to the very heart of the cheese. Then the magic begins, the Penicillium Roqueforti feeds on the curds, the paste becomes smooth, and the blue and grey veins gradually form over a period of 4-weeks. What takes place in these thousand-year-old caves is a miracle of nature, and according to immutable principle only 7 producers of Roquefort exist in the entire world.