A truly gastronomic association brimming with delicious flavours
Our selected cheesemaker has created this unique recipe of Roquefort cheese enhanced with a delicious fig and walnut preparation. The unique and distinctively strong, salty and spicy flavours of Roquefort are offset by the sweet and fruity flavours of figs and walnuts. A sublime blend of flavours to be savoured on a large slice of brown bread.
A wonder of the Pyrenees
This thousand-year-old cheese made entirely from sheep milk originates from between the Ossau valley in Béarn and the Massif d’Iraty in the Basque country. It is a cheese that keeps well with a compact paste that crumbles after maturation. It has a fine, melting texture with milky flavours and a light taste of straw and hazelnut. Records show the presence of Ossau-Iraty in the markets of Toulouse in the first century and ever since this time it has been produced according to the same methods. Ossau-Iraty reflects the union of two regions, drawing the best of Ossau, a listed, lush-green valley with its splendid lakes and breath-taking scenery, and Iraty, lying between France and Spain, an area renowned for its majestic beech tree forests, the largest in Europe. It is against the backdrop of this idyllic landscape that the sheep undertake their transhumance each summer and offer this exceptional cheese.
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.
A Northern speciality, previously known as the ‘boule’ of Lille.
Our Mimolette is a pasteurized, pressed cheese, made in the North since the XVIIth century. The original orange colour allows it to stand out from other cheeses. In order to protect the production of French cheeses and to differentiate them from imported Dutch cheeses, a natural colouring agent, Roucou, is used. Our extra-aged Mimolette has a tasty and slightly tangy, brittle paste. The flavour strengthens over time, which is why we make sure that the cheese has matured for at least 24 months.
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 mildness of Entre-Deux
The golden crust, the smooth, slightly crumbly texture and the milky, slightly fruity taste combine to create a cheese of great renown. Cantal is prepared from raw cow milk originating exclusively from an area of 600,000 acres in the heart of the Auvergne region known as the Pays Vert or Green Country, where rich soils and fresh grass grow in abundance. It takes at least 33 hours to prepare the Cantal: after stirring, the curd is placed under weight-blocks before being left to mature, and hence the traditional production method of achieving the incomparable taste is maintained.
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.
A rare cheese that is an absolute must !
This extraordinary raw goat milk cheese is made in Châteaudouble in the Var region, a few kilometres from Draguignan. It is made by molding the curd in a cloth which is then knotted and spun to extract the whey. It is this handling that gives the cheese such a peculiar shape, like a loaf of bread.
The fine ivory paste has a light and airy mouthfeel. The unrivalled taste of this rare cheese is revealed through the subtle goaty flavours and infinite creaminess, making the Chèvre Fleur a highly prized delicacy.
The exquisite aromas of the Corsican maquis
Nothing compares to this delicious Corsican Tomme. A cheese full of character expressing the heady aromas of the wild Corsican mountainous regions, the maquis, the preferred pasturing grounds of the Corsican sheep. The paste is hard and has a grainy aspect, pressed and cooked and left to mature for 6 weeks to allow the full range of flavours to develop.
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 subtle blend of hazelnut and wild mushroom aromas
Covered by a natural white flora, the Crottin de Chavignol is made into a cylindrical shape on average 4cm in diameter - no bigger than a piece of candy, but incredibly tasty. The Crèmerie Royale’s Crottin de Chavignol is aged until semi-firm with a white paste that melts in the mouth to reveal a light goaty aroma with a hint of hazelnut and wild mushrooms. These flavours come from the heart of the Sancerre region in the village of Chavignol where the cheese is produced. The very first Crottins were made by winegrowers who left the goats to graze on the grass growing between the rocks in the vineyards, allowing these small cheeses to be produced. The name “Crottin” is derived from the word “crot” meaning “hole”. This is also the name given to the place where women washed linen on the riverside. The clay, which bordered these “crots”, was used to make the cheese molds to strain the whey. So “crot” gave birth to the word “crottin”, the content taking the name of the container. The Crèmerie Royale’s Crottin de Chavignol is PDO-designated, certifying that the cheese is produced in a specific geographical zone around Chavignol and that 80% of the goats’ feed – fresh grass, oats and barley – are also produced in the same region.
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.
Thinly sliced, it melts in the mouth
Soft and full of flavour, it embodies perfectly the culinary traduction of an entire region. The intricate lines sculpted into the crust evoke the pattern of the weaved baskets in which the cheese was once made. As for the sheep, they graze on the lush grass of the Pyrenees to provide a delicately fruity cheese. The maturation period lasts at least 4 months, during which time the cheese ripens and develops its unique flavours. the Petit Basque can be eaten thinly sliced on its own or, following the Basque tradition, with a helping of black cherry jam.
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 real taste of Provence on your plate
This small raw goat milk cheese dates back to the 14th century and is also known as ‘le picauoudou’, a name that sings out the sounds of the Provence region. It is a cheese that has retained all its authenticity. It is a combination of the Mediterranean climate and the Alpine breed of goats that produces the best milk for the Picodon. It has a moist, melt-in-the-mouth texture with a hint of hazelnut. The rind is soft and bloomy.
Pouligny Saint-Pierre, the King of the region
The Pouligny Saint-Pierre is a raw goat milk cheese. Originating from Indres in the Central Loire Valley region, the pyramidal shape is said to have been inspired by the Pouligny Saint-Pierre bell tower. The warm climate allows the goats to produce a rich and full-flavoured milk. Once unmolded and salted the cheese is left to mature for 28 days, during which time the fine bloomy blue-ish rind develops.
The Pouligny Saint-Pierre mouthfeel is supple yet firm, revealing a freshly pronounced taste.
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 creamiest of all the goat cheeses
The 6-day refining period is essential during the production process. Once molded the cheese is laid out on grills in the ageing room. These grills are then turned every day to obtain the homogenous, creamy soft texture. It is during this stage that the bacterial flora and the aromas of the cheese which define its unique character develop. Between its supple skin and its centre the cheese develops a fine layer of cream. At this stage it is said that the cheese ‘piaule’ meaning it is ‘crying out’ to be eaten.
Our selected Rocamadour delivers a delicious goaty flavour. You‘ll be pleasantly surprised by the tenderness of its texture.
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.
The smoothness of a goat cheese
The shape recalls those impressive millstones once used to crush the wheat to make the bread. A hommage to the bread and cheese combination that so thrills food enthusiasts. Beneath the natural rind you will discover a beautiful white and tender paste. Your taste buds will thrill at the delicioulsy light hazelnut and slightly acidic aroma. It is the ideal cheese to bring a softer alternative to a platter of stronger-tasting cheeses.
A traditional goat cheese log
Sainte-Maure de Touraine in unlike any other cheese. Beneath the ash-covered rind lies a firm white paste delicately harbouring light goaty aromas and subtle notes of hazelnut – it is quite simply irresistible. Exclusively produced in the barren lands of the Touraine region, Saint-Maure is renowned for its cylindrical log shape. A rye straw runs through the centre to hold the fragile cheese together during production. Once drained and salted the Sainte-Maure is left to age in a fresh and humid room for 2 weeks to allow all the flavours to fully develop. A recipe dates back to the XIII century when the Moors occupied SW France until defeated by the Frankish Knights led by Charles Poitel in Poitiers. This victory became the symbolic beginning of the Muslim expansion in Europe. The Sainte-Maure is perhaps a vestige of the Saracen presence in the region.
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.
Exceptional gustatory qualities presented in an original shape
The Valençay is made from full raw goat milk. The Protected Designation of Origin label guarantees the authenticity of this exceptional product. Recognisable by its flattened pyramidal shape, the bluish-grey rind hides a firm white melt-in-the-mouth paste which unveils its distinctive goaty smell and light floral notes. It is the only cheese which shares its name with excellent red, white and rosé wines… The Valençay, a veritable region dedicated to gastronomy.
A unique cheese, the creation of which dates back to Roman times
The paste is soft and tender, superbly pearlescent with a fine and delicate grey-green marble appearance. The truly natural taste of local rustic aromas from a terroir of unspoilt biodiversity. Druids were already using the Fourme d’Ambert in the Forez massif, in Auvergne in Roman times. Its trail can be picked up again in the XVIIIth century when it was used as a rent for the summer farms along the Monts de Forez.