The selection Xavier David - Fromi Corporate

The selection Xavier David
Camembert AOP
After conducting 5 blind tastings of Camemberts
from different producers, we have chosen the
Isigny dairy to produce our Camembert Xavier
David. This extraordinary cheese is ripened for
3 weeks. The milk used comes from Norman
cows fed only on grass and hay, a regime which
allows the very special aromas of the terroir
to flow into the cheese. It owes its particular
creamy smoothness to the fact that it is formed
by hand using the ladle. After ripening for
3 weeks the Camemberts undergo a further
selection process before becoming the special
Xavier David cheeses.
This very green dairy has implemented a
variety of procedures to minimise its use of
resources from an environmental point of view.
These include a wood-fired boiler which has
considerably reduced its CO2 emissions and a
water treatment plant to treat waste water.
Brie de Meaux AOP
The Brie de Meaux Xavier David comes from
the Dongé dairy in the heart of the Pays de
Meaux and we chose it because it guarantees
consistent high quality. This cheese is created
by two of the dairy’s formers using the brie
ladle and ripened using a method handed down
through the generations which has now largely
been abandoned, namely on rye straw. 7 weeks
of the most painstaking care make this a truly
extraordinary product.
Reblochon de Savoie AOP Fermier
We source our Reblochon Xavier David from two
Savoyard farms known not only for the high
quality of their products but also for their artisan
production process. Our Maître Fromagier really
took his time over choosing these farms. After
more than a year of tastings he decided on the
Missilier and Angelloz-Nicoud farms which run
their alpine farms with Abondance cows. With
lush grasses in summer and hay in winter, these
ladies enjoy a healthy diet. The result is not
only high quality milk but also a very delicious
Reblochon.
The Reblochon Xavier David develops all of
its wonderful flavour notes after ripening for
6 weeks at the Paccard dairy, which is wellregarded
for its production of Savoy cheeses. Its
rustic rind envelopes a cheese of incomparable
smoothness. On the tongue it explodes into a
veritable fireworks display of forest flavours.
Epoisses AOP
The Epoisses Xavier David comes from the
Gaugry dairy. We have been working with this
family business now for over 30 years. Their
production is characterised by a clear awareness
of the environment and the dairy installed a
digester for preparing the whey some years ago.
This not only contributes to reducing energy
consumption, it also lowers greenhouse gas
emissions.
The milk used to make the Epoisses is reserved
especially for us and comes from cows not fed
an intensive diet. In addition, we are the only
people making this cheese from raw milk. Whilst
it ripens for 7 weeks in natural cellars, the master
cheese maker checks and tends the Epoisses
Xavier David countless times and so it develops
its beautiful orange rind and a smoothness and
pliability of texture which are then carefully
preserved in its packaging of earthenware pot
or wooden box.
Roquefort AOP
The Roquefort Xavier David comes from the
famous house of Papillon and is the result of a
lengthy collaboration with our Maître Fromager.
The family business of Papillon, founded in
1906, is located in Roquefort-sur-Soulzon in
southern France and they make their Roquefort
strictly according to methods handed down
through the generations.
A particular feature of this Roquefort is the use
of a special Penicillium Roqueforti exclusively
selected by us which makes the cheese simply
incomparable in terms of texture and flavour.
Ripened for at least 5 months in the cellars of
the Papillon dairy, the Roquefort Xavier David is
a fine, noble product whose creamy texture and
buttery flavour notes absolutely delight.
Fourme d’Ambert AOP
In order to be able to offer you a truly
extraordinary Fourme d’Ambert our Maître
Fromager has revived the practice of making it
from raw milk. After several months of trying
in various ways the attempts were finally met
with success. However, the subject of ripening
time was still a tricky one. According to the AOC
regulations the cheese must ripen for at least
3 weeks, but our cheese underwent a whole
range of experiments and tastings to make sure
that the result was just perfect. In the end the
tasting committee agreed on a ripening time of
85 days.
This results in a unique cheese experience
whose fine, creamy texture and refined blend of
aromas is very highly esteemed.
Comté AOP
This Comté is the product of the Narbief dairy,
lying at an altitude of 913 m in the Department
of Doubs. Here, Christophe Parent and his wife
make Comté cheeses of an excellent quality
every year using traditional methods.
The milk is collected from the members of the
cooperative and comes only from Montbéliarde
cows fed exclusively on grass and hay.
After ripening for a few days in the dairy the
cheeses are taken for further finishing to
affineur Marcel Petite in the famous Fort Saint
Antoine where they have 14 to 18 months to
reach perfection. Cheese fans really love the
Comté Xavier David with its fine flavours of
dried fruits.

Saint Marcellin
To produce this cheese we have selected the
Alpine dairy in the Dauphiné, Department of
Drôme. In our opinion it is the best dairy for the
Saint Marcellin Xavier David, especially since
the family business has been producing this
typical local cheese variety for many years now,
using milk from neighbouring farms, at a very
high quality and using traditional methods.
After ripening for 21 days in the dairy the
Saint Marcellin Xavier David emerges with a
yellowish-white rind which envelopes a creamy,
almost liquid cheese with a fine aroma of dried
fruits.
Morbier AOP
The Morbier Xavier David comes from the
Montmahoux mountain dairy which lies at
an altitude of 735m in the heart of the Jura
mountains. Here, Alexis and Sylvie Delpois
produce around 30 cheeses every day. The milk,
which is collected from the surrounding villages
and comes exclusively from Montbéliarde cows,
is poured into copper vats as soon as it arrives
and is processed according to methods handed
down through the generations. The curds are
first pre-formed in a Comté mould - a method
which is not much used today but which 40
years ago was still widely practised.
During the ripening period of at least 4 weeks
the cheeses are repeatedly hand rubbed and
develop a fine rind which is one of the features
of a good Morbier. Other features include its
smoothly spreadable texture and the finesse of
its flavour notes.
Munster Géromé AOP
Brillat Savarin Affiné
This Brillat Savarin Xavier David is a very special
one produced from raw milk and ripened for 4
weeks which clearly sets it apart from its famous
«brother».
It comes from the Pré Forêt dairy. This family
business takes its milk, which is thoroughly
tested for quality, from the local area and
continues to use methods handed down through
the generations. These include forming the
curds with the ladle, a method which demands
all of the cheesemaker’s savoir-faire and which
to a large extent defines the quality of the future
cheese.
It is ripened for at least 4 weeks in the cellars
and then emerges as a white rind hiding a white
cheese of wonderful mildness and with fine
notes of citrus and dried fruits. Packaged in a
wooden boxe it is then able to continue ripening
once it has left the cellars.
Selles sur Cher AOP Fermier
The Selles sur Cher Xavier David comes from
the La Pinoterie farm, where Roger and Liliane
Fontenas make their cheese very traditionally
and exclusively by hand with milk from their
200 goats whose fodder comes exclusively from
their own land. Liliane produces the cheese
while Roger looks after the goats and the land.
Once the cheeses have been produced, they are
brought for ripening to the family-run dairy of
Jacquin, famous for its technical quality. Once
there, the cheeses first spend 24 hours in a dry
room before ripening for 15 days in the cellars.
The rind of the Selles sur Cher is dusted with
ash and then covered in a blue-green mould
whilst the cheese inside is white with a delicate
melting quality. It develops exquisitely fine
hazelnut flavours on the tongue.
The Munster Xavier David is the result of a
collaboration with the Blâmont dairy which we
have been nurturing since 1991. At that time our
Maître Fromager had just started working with
us and together with Blâmont he established the
qualities for the Munster: smooth, soft, fruity
and a beautiful orange-red on the outside.
What’s new about this Munster Xavier David is
the selection of the farms and of the enzymes
which took over 10 years to achieve in order to
regain the genuine flora typical of the Vosges
and Lorraine regions.
Over the 6 months it takes to ripen this cheese
on wooden boards in the ripening rooms, the
Munster gradually develops its orange-red
rind. During this time it is salted and regularly
turned so that all of its wonderful flavours can
develop.
The end result is a Munster Xavier David of
definite character and smooth texture the
consistency of which is preserved by the minicellar
packaging.
Sainte Maure AOP Fermière
Here, too, our Maître Fromager carried out
numerous blind tastings to select the producer
of our Sainte Maure Xavier David and in the end
he finally decided on the farm of Gérald Brun. It
lies in Le Ferrondais, just a few kilometres from
Heugnes, and uses the methods handed down
through the generations to produce the Sainte
Maure. The curds, made from the raw milk of
Alpine breed goats, are still formed by hand
using the ladle as it always has been.
After ripening for three weeks in the natural cave
cellars of the dairy its rind, which is sprinkled
with ash, has developed nicely. The soft white
cheese inside develops fine notes of hazelnut.
Tomme fermière
We have carefully selected two farms to produce
our Tomme fermière Xavier David: Clavel and
Hudry are family-run businesses which both
mainly produce Tommes according to artisan
methods handed down through the generations.
The milk used comes from cows which spend all
summer enjoying the lush grasses of the high
Alpine pastures and in winter are fed hay. This
produces an outstanding, high quality milk -
ideal for the production of exquisite cheeses.
After ripening for 4 weeks at the Paccard dairy
the Tomme Xavier David emerges with a thin yet
rustic rind.