The palace of Versailles selection
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.
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.
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.
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.