Buedel Food Products Co. Specialty Cheeses, Meats & Groceries ...

Buedel Food Products Co. 708-496-3500
Goat Cheese Plain #353028 12/4 oz Couturier
A fresh white chèvre log from France's Loire Valley. It is made all year long only from fresh goat's milk and produced without the use of
animal rennet. The Couturier Log has a mild flavor and smooth, homogenous texture. It is perfect for many applications including salad,
pizza, pasta, and for the center of cheeseboard presentations. Suitable for vegetarians.
Goat Cheese w/ Pepper #353096 12/4 oz Couturier Flavored with pepper.
Goat Cheese w/ Herb #353097 12/4 oz Couturier Coated with herbs
. Goat Cheese w/ Ash 4 oz Couturier
Same as above, but coated with ash. Originally, the ash often came from oak charcoal, as was the tradition of cheeses from France's Loire
Valley. Today, an edible charcoal ash is used which is sometimes salted and generally tasteless. Ash is helpful in mellowing the acidity to
promote the good affinage and a more delectable texture and flavor. It also attracts mold to the cheese that add to the complexity of the
overall flavor.
Bûche Goat Log (Bûcheron) #350951 2/1.75 kg Sèvre et Belle
This wonderful goat's milk cheese from Poitou in the Loire Valley comes to us in hand-crafted wooden crates
containing two 4 lb. logs of the most exquisite Chèvre. Each Bûche de Chèvre is aged for two months, during
which time it develops a hard, edible crust complete with a bloomy white mold coating. It is sharp and tangy near
the rind, and gets progressively richer and creamier toward the center. When enjoying this cheese, you savor a
delightful combination of flavors and textures in each bite. Buche de Chèvre is a true delicacy that begs for a
warm, crusty French baguette and a glass of robust red wine from neighboring Bordeaux.
Pyramide Blanc #353051 6/8 oz Chèvréchard
This cheese, named after the town in Berry, is made in the shape of a pyramid with the top cut off. Legend
has it that Talleyrand had the cheese invented for Napoleon during the Egyptian campaigns to remind him
of the pyramids. But once the campaigns went sour, he had the tops flattened. Another story claims that
Napoleon himself went through the town of Valençay after his disappointment in Egypt, and at the sight of
the little pyramids, lopped their tops off with his sword. No matter what the story, this is a delightful cheese
that will age into a beautiful combination of textures - silky smooth just under the rind and fudgy and thick
toward the center.
Crottin Blanc #353052 12/2.5 oz Chèvréchard
Crottin de Chavignol AOC is probably the most famous cheese of the Loire Valley. Crottin de Chavignol has been
produced since the 16th century in the village of Chavignol, near Sancerre where the crispest of French white wine
is made. Chavignol has a natural rind which ranges from pale ivory to almost black. Crottin de Chavignol is made
exclusively from whole goat's milk. It is moulded then taken out of moulds after 12-24 hours, salted, dried and
ripened at least ten days. For a stronger flavored Crottin, its affinage can last anywhere from 2 weeks to 4 months.
45% fat in dry matter.
Chèvre de Moule Goat Cheese w/Ash #350949 6/5.5 oz
Pasteurized goat cheese coated in ash. This goat has a denser texture with a perfumey flavor. Originally, the ash often came from oak
charcoal, as was the tradition of cheeses from France's Loire Valley. Today, an edible charcoal ash is used which is sometimes salted and
generally tasteless. Ash is helpful in mellowing the acidity to promote the good affinage and a more delectable texture and flavor. It also
attracts mold to the cheese that add to the complexity of the overall flavor.
Blue Vein
Roquefort, Vernières,#353034 4/3 lb Semi-Soft Cow
“The” classic sheep’s milk blue cheese! Roquefort is made exclusively from the milk of the red Lacaune ewes that
graze on the huge plateau of Rouergue, Causses in the Aveyron area of southern France. First evidence of
Roquefort was discovered in 79 A.D. when Pliny the Elder mentioned its rich aroma. It was the favorite cheese of
Charlemagne. In 1411 King Charles VI gave rights to the ageing of Roquefort to only one village: Roquefort-sur-
Soulzon. Today this cheese is still matured naturally in the same caves of this village for a minimum of 4 months.
Roquefort quality comes from the ewe's milk, the processing of the curd, the “penicillium roqueforti” and then the
maturation in natural caves. The taste is complex, creamy and soft. Excellent for cooking, salads or cheese
boards!
Bleu d'Auvergne #353080 2/6 lb Livradois
This is one of the best, most intensely flavored French blues. Bleu d'Auvergne is produced in the Massif
Central between Puy-de-Dôme and Cantal. The area is characterized by volcanic and granitic soil, which is
rich in oligo-elements. Although sheep are mostly raised there, producers use cow's milk for Bleu
d'Auvergne, which gives it a creamier taste than Roquefort, made with ewe's milk. Bleu d'Auvergne was
created in 1854 by a producer of Fourme de Roquefort. After noticing fungus on his bread, he tried to mix
the same fungus with the cheese. A little bit later, the farmer pierced the cheese so that the air could enter
into it and helped the development of the blue mold. Nowadays the cheese is inoculated with penecillium
roqueforti. The smell of Bleu d'Auvergne is strong. Ingredients: cow's milk, cheese cultures, salt, rennet,
penicillium roqueforti.
SPB012407WI 19