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

Buedel Food Products Co. 708-496-3500
Madrigal Swiss #353744 1/25 lb
This nutty baby Swiss hails from France. It is made from whole milk and has a sweet and nutty taste that is
creamy on the palate. It melts well and is also great for sandwiches or simply served with fruit. Enjoy it with a crisp
white wine and your favorite deli meats. It also cubes and is perfect as a snack or in a chef's salad. This is one of
the best French versions of Swiss cheese. Ingredients: pasteurized cow's milk, cheese cultures, salt, and
enzymes.
Morbier #353030 1/13 lb
Morbier (meaning "small market-town") is produced in the village of Morez in the Jura Mountains.
Its creation dates from the 19th century. Its origin was for the personal consumption of the Comté
cheese makers. Each night soot was sprinkled on the fresh curd that remained at the bottom of
the barrel thus keeping a rind from forming and also keeping insects away. The next day, leftover
pieces of cheese were put on top to make the Morbier. The cheese is uncooked and pressed,
and allowed to mature for two months. It is then brushed with salt water. The shape is round with
sides that bulge slightly. It is recognizable for its horizontal black furrow which runs through its
middle. During the maturing period, the cheese develops a natural fine rind and a full aroma with
a savory and fruity flavor. The pale yellow pâte is supple and soft when touched, yet dry and
sticky at the same time. The production of this cheese is protected by a special label from the Franche-Comté; it is classified as AOC.
French Mountain Cheese Wheels #353077 1/75 lb
Cheeses referred to as "mountain cheeses" and are typically made in the Alps region -- specifically the Alpine
spine running between France and Switzerland. These granddaddies of cheese -- wheels typically run between 70
and 150 pounds -- are made of unpasteurized cow's milk, and, in their finest incarnation, are produced from the
milk of summer-gorged cows browsing their way across the alpage, or Alpine, fields dotted with tiny grasses,
wildflowers and abundant herbs. The history of these cheeses falls at a brilliant intersection between practicality
and pleasure. Small, remote, mountain towns struggled with a limited area of farmable land, and clearing the cows
from valleys was essential to maximize the summer growing season. As snow receded, villagers and their cattle
followed the lush grasses up the mountainsides, a migratory journey continued to this day and known as transhumance.
Petit Brebis #353018 (Agour) 6/2 lb
“Petit Brebis” means “little sheep” or “little sheep cheese” in French. This delightful sheep’s milk cheese hails from
the mountainous Basque area between France and Spain where sheep graze on the plateaus of the majestic
Pyrénées. It is “petit,” smaller than other rustic mountain cheeses of the area. 100% pasteurized sheep’s milk and
aged about 6 months. Petit Brebis (Agour) has a deeply nutty taste with a firm, crumbly texture. The rind is reddish
and hard. It can be served as a robust table cheese alongside hearty red wines or used as a grating cheese to add
zest to pasta dishes, minestrone or stews. An earthy Côtes-du-Rhône or a juicy Spanish Garnacha is especially nice
with Petit Brebis.
Petit Sapin Morbier #353767 1/5 kg
Petit Sapin, or “little fir tree” in French, is the little brother of Morbier AOC Fromi. It is an uncooked, pressed cheese made with pasteurized
cow’s milk in the Franche-Comté region. Just as Morbier, Petit Sapin has a cooled layer of coal ash
running through its center, a tradition that stems from the need separate the morning and evening milks;
the soot kept the cheese moist and repelled insects. The rind is decorated with a little fir twig that lends
the cheese an outdoorsy appearance and mountain aroma. Petit Sapin matures for two month during
which time it is brushed with salted water twice a week. The shape is round with sides that bulge slightly.
Petit Sapin develops a natural fine rind and a soft, yellow interior. The little cracks on the side of the
cheese are a sign of a soft, ripe interior with a creamy, full-bodied flavor. Petit Sapin is savory, fruity, and
mild, contrary to what its aroma might suggest. 45 % fat in dry matter.
Petit Jurassic #353766 1/5 kg
Petit Jurassic is a rustic mountain cheese made from aromatic raw cow’s milk. The Petit Jurassic by Fromi is produced
in a cheese dairy in a village high in the Jura Mountains of eastern France. It matures in rock cellars for at least 5
months during which time the rind is treated regularly according to an old home recipe. Petit Jurassic is a proud, rugged
mountain cheese, complete with cracks in the rind. On the inside, the paste is firm with a tangy, nutty, fruity flavor
typical of sturdy cheeses from this region. Petit Jurassic Fromi keeps for a long time when stored at 6-7°C wrapped in a
damp cloth.
Port Salut #353040 1/5 lb
The origin of Port Salut is closely linked to the French Revolution of 1789. Fleeing from the persecutions of
the "Terror," a congregation of Trappist Monks set themselves up abroad and, in order to survive learned how
to make cheese. When they returned to France in 1815 they built a new abbey and continued to make their
cheese. Port Salut is a semi-soft natural cow’s milk cheese that is easily recognized by its orange rind. Unlike
many other French cheeses, it is rather mild and sweet in flavor. Smooth and velvety with a lightly acidic
taste, Port Salut has universal appeal.
Port Salut Wedges #353762 10/150 gr
Same as above in pre-cut 150G (about 5 oz.) wedges.
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