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

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Buedel Food Products Co. 708-496-3500 hint of apple beneath the creamy suppleness of fresh Camembert. Not quite pasteurized, just gently heat-treated for peace of mind, it is a good introduction to the robust world of raw milk Camembert’s from Normandy. Camembert Rustique #353730 6/250 gr Le Rustique Camembert is made in Normandy -- home of the original Camembert -- using milk from cows which graze on the lush green pastures. It owes its authentic flavor to the quality of its ingredients and the traditional savoir-faire in its making. With its white bloomy rind and deliciously soft smooth centre, Le Rustique Camembert is a must on any cheese board. To enjoy at its best -- soft and almost runny -- take it out of the fridge an hour before serving. Chabichou du Poitou #353015 6/8 oz Poitou is the most important goat-breeding region in France and the cradle of goat cheese production with traditions dating back centuries. The victory of Charles Martel over the Sarrasins at Poitiers in 732 created a rebirth of goat cheeses (chebli in Arabic, from which comes Chabichou). Chabichou was awarded AOC status in 1990. This cheese is a cylinder-shaped with a bluish-gray mold that overlays the thin, white mold when mature. It has a delicate and slightly sweet, nutty flavor touched by a faintly acidic and salty flavor. The soft, even-textured pâte becomes hard and brittle when the cheese matures. The paste is firm and maintains a certain elasticity, but after a long period of maturing, it becomes crumbly. Try with Sancerre or Pouilly-Fumé. 45 % fat in dry matter. Chaource #353056 6/1 lb Chaource has been made since the early 14th century in the small town of Chaource in the Champagne region. Similar to Camembert, but with a creamier texture, Chaource is still a traditional cheese. Chaource is made from unpasteurized cow's milk. When aged, Chaource becomes very creamy and almost liquid. Chaource smells slightly of mushrooms with a rich, fruity and creamy flavor. Chaource is good to eat at any stage of maturation. When young, it is very smooth, and when aged, it is creamy. When fully matured, Chaource is nutty and salty. Chaource is made in miniature wheels that gives it an elegant appearance for serving with Champagne, Sancerre, or Chablis. It is also good as an appetizer. Clochette Chèvre #353727 6/200 gr Clochette is a goat's milk cheese named for its bell-shape (""clochette"" = little bell in French.) Made in the Midi-Pyrénées, this goat cheese is loved all throughout France for its sweet aroma. It takes at least two weeks for it to age. It is excellent served warm with nuts and olives, and it pairs well with Beaujolais and Sauvignon Blanc. Shelf life: 35 days Coulommiers #353021 12/12 oz Pronounced ""KOO-lom-yay"" and named after the town of the same name, it is said that Coulommiers is the ancestor of all Brie cheeses. If Coulommiers is made with raw cow's milk used, 8 weeks of affinage are needed. If made with rich pasteurized cow's milk, 4 weeks of affinage suffice. Coulommiers belongs to the Brie family. It has an extra-rich and creamy body, but with a nuttier flavor and thicker crust. This cheese is best when eaten at room temperature and at its proper ripeness. It makes a great hors-d'oeuvre cheese with sliced crusty French bread. Serve Coulommiers with apples, pears or fresh berries at the end of the meal. Good wine accompaniments include red Bordeaux, Côtes-du-Rhône, or Languedoc, and, alternatively a Sauvignon Blanc as a white wine. Also available Coulommiers Rouzaire Past. #353718 6/400 gr Cremoulin Boîte #353711 6/8 oz This cheese is of the Vacherin Mont d’Or type, a rich, runny cheese that is so soft it almost has to be spooned out of its container. Like Vacherin, Cremoulin is made in the autumn and winter from the milk of cows fed on cold-weather vegetation such as hay, grain, and silage. The tradition of making this cheese arose from the fact that Alpine winters in France and Switzerland eliminated the possibility of daily milk deliveries. Therefore, families began making a small cheese at home that they could eat between deliveries. Because the cheese was so soft, they wrapped its perimeter with strips of bark to prevent it from collapsing at the peak of ripeness. A traditional Vacherin weighs five to seven pounds. This Cremoulin weighs only 12 ounces and is packaged in a unique cardboard box. The cheese is traditionally served at Christmas time, and this size makes a simple, easy presentation. The cheese is a bit pungent, but it tastes quite mild and creamy. This washed rind cow’s cheese is not always available for importation. Crottin Affiné Chèvréchard #353053 12/8 oz Crottin de Chavignol aged Jacquin #353054 6/16 oz Crottin de Chavignol should be consumed hard. It has a bluish rind with a glossy texture when young. It is a little slaty and the balance of sourness, sweetness, and the smell of milk enhance the taste. When aged, the smell is strong with a meaty texture and a robust flavor with a rough and hard rind which should be removed by grating. Hot crottin on salad with wine vinegar makes a good appetizer. Pairs well with a "Sancerre" white wine. Délice de Pommard #353728 6/200 gr This cheese comes from the famous village of Pommard in the Burgundy region. It is a deliciously creamy soft cow’s milk cheese, rolled in mustard seeds. It classifies as a triple crème with its 70% fat in dry matter. Délice de Pommard pairs well with a red Burgundy. SPB012407WI 25
Buedel Food Products Co. 708-496-3500 Edel de Cléron, Small #353709 6/16 oz A most gracious Brie style model of Vacherin du Haut-Doubs made in Franche-Comté with gently pasteurized cow's milk. Because the paste is very soft, it's packaged with a traditional wooden rind to hold the cheese in place. Each delicate wheel is enclosed in a wood-chip box. The perimeter of the cheese itself is banded by a strip of an aromatic spruce bark which lends a woodsy, resinous flavor to the cheese. The crust is a pale-gold with specks of pink throughout, and you will notice the checked cloth markings on the top of the wheel from a special 3 week brining process. Best eaten at a fully ripened stage, L' Edel is creamy and almost liquid-like -- so runny and creamy you'll need a spoon! Epoisses Berthaut AOC #353055 6/250 gr The origins of Epoisses can be found at the Abbaye de Cîteaux. It is here that the monks first produced this remarkable and complicated cheese. We are told that Napoleon was partial to this cheese and ate it with Chambertin wine. It was very popular in the early part of the twentieth century, but disappeared during the Second World War. It was only in 1946 that two local Bourguignon families started to produce it. Epoisses is first washed with salty water. The cheese is kept in a humid cellar. After one month, Epoisses is washed again with a mix of rainwater and Marc de Bourgogne spirit two to three times a week. Epoisses has a powerful, rich flavor. It is salty and creamy with a pungent smell. Try it with a raisin bread and white wine from Burgundy, or sweet wine such as Sauternes or even the liqueur, Marc de Bourgogne. Explorateur #353094 6/9 oz Petit Morin This French cow's milk cheese was invented in the 1950's and named in honor of the first U.S. satellite - Explorer. It is a soft, white soft ripened triple cream cheese that comes in a cylindrical shape with a label featuring a space rocket. The pâte is soft and unpressed with 75% fat in dry matter, qualifying it as a triple crème cheese. Explorateur has a delicate aroma and salty, mushroom tang. The affinage takes two to three weeks. Fleur Du Maquis Herbes #353089 6/900 gr This sheep's milk cheese from Corsica is often called Brindamour, Brin d'Amour, and Fleur du Maquis. A strikingly beautiful cheese, Fleur du Maquis is sold at many stages of ripeness. When young, its coating of rosemary needles is still green and the interior of the cheese is snow white with a fresh, sheep’s milk flavor. As the cheese ages, the interior gets soft and develops a stronger flavor, while the rosemary dries and browns. It also displays the characteristic fuzzy blue edible mold coating in between the rosemary needles, peppers, and juniper berries that rest on top. The interior is still firm and the paste absorbs the herbs of its coating giving it a unique flavor. Fleur du Maquis pairs better with savory foods than with sweet accompaniments such as fruit. Try it with olives, tomatoes, and fresh peppers. Florette Chèvre, Affinois #353717 8/125 gr This is a Brie-like goat cheese with a bloomy rind. It is unique in that it doesn't develop an unpleasant sharpness as some goat Bries can. Instead, it is characterized by subtle, delicate flavors with a slight goat cheese aroma. After 4 weeks of aging, the texture becomes satisfyingly creamy and spreadable. This is a must for any goat cheese lover! It hails for the Southern Rhône. Gaperon #353068 6/12 oz Known in Auvergne for at least 1,200 years, Gaperon comes from the word “gap” or "gape” meaning “buttermilk” in the local dialect. This soft cow’s milk cheese was created from the liquid that was left in the butter churn (buttermilk) and mixed with fresh milk. Today it is usually made with partially skimmed milk and inoculated with penicillium candidium to create a white mold on the rind and allow it to ripen from the outside in. Garlic is plentiful in Auvergne, hence the generous addition of garlic to the paste. Cracked black pepper is also liberally mixed into Gaperon to give it a spicy flavor. This cheese has an almost Brie-like texture and can be eaten at any stage of ripening. Gaperon is a tender, tangy treat that can stand up to beer and even vodka. Gratte-Paille, Rouzaire #353016 8/12 oz This decadent triple crème cow’s milk cheese was invented in the 1970's by a creamery in Seine-et-Marne. The meaning of the cheese is gratte (scratch) and paille (straw). It is a soft-white cheese of brick shape with natural white rind. Gratte-Paille is creamy cheese with oily texture and mushroom flavor which sharpens with age. Gratte Paille is smooth, rich, and soft. The flavor is buttery and ripe. The cheese has a fat content of 70 per cent Jacquin Goat Camembert #353712 5/200 gr This extra creamy goat's milk cheese from Jacquin is creamy and satiny-smooth. Its flavor is all goat - tangy and rustic with hints of lemon. Jacquin Valençay Ash #353707 6/16 oz This is a pasteurized goat’s milk cheese made in the Loire Valley region of France. It is semi-aged to achieve an earthy, piquant quality with great depth of flavor that is sweetened by the gray mold surface. Its bloomy rind helps it to ripen from the outside in, giving it a creamy texture when fully mature. Why the flattened pyramid shape? One story claims that Napoleon himself went through the town of Valençay after his disappointment in Egypt, and at the sight of the little SPB012407WI 26
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