EXPORTS DAIRY PRODUCTS FROM FRANCE
AU FROMAGER DE RUNGIS EXPORT
AU FROMAGER DE RUNGIS EXPORT
AU FROMAGER DE RUNGIS EXPORT
Our products
ABONDANCE
Abondance is a cheese from Savoie, it’s made of whole milk from a breed of cow called “Bountiful,” slowly coagulated at a temperature of 27 ° C. It is an AOC cheese since 1990. Abondance is produced in small manufacturing workshops called “fruitières.” Abondance cheese matures at least three months on spruce planks in cellars after being worked on by hand. Texture: Firm but supple, it melts in the mouth Its taste: Salty with a touch of bitterness Its flavor: Fruity, slightly salty Twice a year, we taste and select the best wheels, and put them aside for our existing and new customers.
AFFIDELICE
Affidelice is a soft cheese with lactic curd made in Burgundy. Its crust is smooth or slightly wrinkled and shiny, ivory orange to brick red. The rind is washed two to three times per week with Chablis wine. It is related to the Epoisse. Texture: creamy with a slightly friable heart Flavor: balanced Taste: frank and typical
BRIE DE MELUN
Brie de Melun is an AOC product. It is made from raw milk that is left to drain slowly. It is a lightly salted soft cheese with a superficial molded rind, and it keeps a dominantly milky aroma. The crust is thin and covered with a white felting dotted with red, brown, or possibly burgundy streaks, and the surface of the cheese can be slightly crimped. Its texture: Soft and creamy with age Its taste: Slightly salty Its flavor: Very strong, becomes stronger with maturing
COMTE EXTRA VIEILLE RÉSERVE
Comté is an AOC product. Pressed cooked cheese, Comté is made of partially skimmed raw cow’s milk and it has a soft and creamy texture. The Comté cheese is developed by craftsmen with milk from cows of the French Montbeliardor Simmental breed. The cows are fed exclusively with grass and hay. It is possible to obtain Comté cheese from different seasons. Summer Comté: Fruity aromas Winter Comté: Nutty, vegetable or more intense roasted flavors Its texture: Varies with milk
EPOISSES PERRIÈRE
Epoisses cheese is a unique soft cheese with a lactic curd. Its rind is smooth,or slightly wrinkled and shiny, and its color ranges from orange ivory to red brick, depending on its maturation time. Its iconic red color comes from yeast and ferment; the use of dyes is prohibited. It is washed with marc de Bourgogne. Texture: creamy with a slightly friable heart Taste: balanced Flavor: frank, strong, with notes of dried fruit.
MORBIER
At the end of the 19th century, “Morbier” was born in a small village of the same name located in the Franche-Comté region. It was prepared in two steps by the local peasants: the cheese curd made with the morning milk was placed into cheese molds and then ash (which has antiseptic properties) was sprinkled over the surface to protect it until the evening. Its texture: Soft, smooth, and creamy Its taste: Strong Its flavor: Fruity with a light creamy flavor
PONT L’EVEQUE
Originally manufactured in a city located between Lisieux and Deauville, the Pont L’Evêque cheese rind is rather smooth, and its color varies from golden yellow to orange. Its slightly rebounded appearance, color, creamy and soft taste makes it an extremely pleasant cheese. Square in shape, usually 10 cm square and 3 cm to 3.5 cm high, weighing about 400 grams. Its texture: Creamy and soft Its Taste: Lightly salted Its flavor: Subtle and refined, fruity flavors like hazelnut
ROQUEFORT
Roquefort belongs to the blue cheese family. It is the most consumed cheese in France after the Comté and it is also one of the most renowned blue cheeses with Gorgonzola and Stilton. Roquefort cheese melts fully in the mouth and leaves a pleasant taste of salt and mold. Its very typical character makes it one of the great French cheeses. The Roquefort matures for at least 3 months in the fresh and damp natural caves of the “Combalou” mountain. The cracks in the rock serve as natural ventilation. Roquefort has a cylindrical shape of 20 cm in diameter and is about 9 cm thick. It weighs between 2.5 and 2.9 kg. The mold that gives Roquefort its distinctive character, Penicillium roqueforti, is found in the soil of the local caves and has the ability to ferment the cheese. Traditionally, the cheese makers extract the mold by leaving rye and wheat bread in the caves for six weeks until it is consumed by the mold. The interior of the bread is then use to seed the Roquefort, which is done with a needle. After 4 weeks of maturing, the cheese is wrapped in aluminum foil to prevent pests from eating them.