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

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Buedel Food Products Co. 708-496-3500 pyramids, lopped their tops off with his sword. Valençay Pyramide is a delightful nibbling cheese that pairs well with steely Sauvignon Blanc and Sancerre from the Loire Valley. Le Chevrot #353085 6/1 lb Sèvre Belle This little gem comes from the Loire Valley near the Western coast of France. Le Chevrot can be eaten young or aged. When mature, Chevrot's outer wrinkly mold begins to firm up and the interior layer softens and shows vegetal, tart flavors. It is also known for having a distinct fresh buttery flavor and a supple, lush quality with a slightly nutty, almost fermented taste. Pasteurized goat's milk. Pair this cheese with Sancerre and Vouvray. Livarot #353706 12/250 gr Livarot is one of the oldest cheeses in Normandy. The cheese is circled by five bands of rush leaves that prevent it from collapsing during maturing. These five bands are reminiscent of the five stripes a colonel wears on his uniform; it is for this reason the cheese is known as the Colonel. Today these bands are more for show than necessity in production. In fact, industrial dairies replace the rush leaves with bands of green paper. The cheese is washed with salty water and turned regularly during the maturing process. Livarot is a very strong smelling cheese. The full spicy flavor gives the cheese an aggressive personality. It is considered as one of the greatest world cheeses among some cheese lovers. In the course of its maturing, Livarot is colored reddish/orange with the natural taint of Rocou, a South American plant. This makes the rind smooth and brilliant. Depending on the length of maturing, the humid pâte can be a golden yellow. The lovers of this cheese delight in its strong odor and full flavor, with a taste that is perfumed and slightly piquant and spicy. Also available Livarot Grandoge #353093 6/9 oz Maroilles Paille #353705 4/550 gr Maroilles is a northern French monastery cheese that dates back to the 10th century. It usually has a square shape with brick-red, smooth, washed rind. The pâte is soft and oily. Its powerful aroma suggests fermenting fruit, and its flavor, smoky bacon. The period of maturation is from five weeks to four months. The cheese can be eaten young when it is still chalky in the center and has bitter rind. During this time, it is regularly turned and brushed and the rind changes its color from yellow to orange, and finally red. This process is very important because repeated turnings promote the development of bacteria that forms the rind. This cheese is produced in various sizes and the fat in dry matter is about 45 per cent. Marol 500 gram #353070 8/1 lb Maxi Dôme Chèvre #353704 3/1.1 kg Maxi Dôme Chèvre is a dense, bloomy-rinded, pasteurized goat with a mellow, earthy flavor. 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. 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 pyramids, lopped their tops off with his sword. The Jacquin Mini Pyramide is a delightful nibbling cheese that pairs well with steely Sauvignon Blanc and Sancerre from the Loire Valley. Mini St. André #353012 12/200 gr St. André Mini is a delicately rich French triple crème cheese with buttery flavor and a soft, velvety-smooth texture. Montbriac #353045 6/1.3 lb (Rochebaron) This cheese is made in Pouligny-Saint-Pierre in central France. It is the result of a successful experiment that combined blue mold with a typically French soft, creamy cheese. The French are well-known for their expert ability to produce the world's best soft cheeses, and Rochebaron is no exception. Rochebaron is made by injecting their delicious soft-as-Brie cheese with the same mold that is used to produce Roquefort. Rich and sinfully creamy, this wonderful product is a fantastic example of the French love for fine cheeses. It has a strong, blue flavor. Made from pasteurized cow's milk this is a soft ripened blue vein. Muenster Harare Small #353049 12/8 oz Munster from Alsace comes exclusively from an area spreading between the East of the Vosges in Alsace and the West of Lorraine (where this cow’s milk cheese is called Géromé). In the 7th century Irish monks settled in what is now called Muenster Valley in Alsace. They created Muenster to preserve milk and feed their people. Farmers still use the traditional production methods to make Munster. The cheese is rubbed by hand with a solution of salt and water. The brine helps the growth of bacteria and gives a strong flavor to the cheese, as well as preventing mold from developing. Maturation of farm Munsters initially takes place outside for one week. Munsters are then transferred into caves next to old Munsters. Every other day the Muenster’s are washed and brushed. Muenster has a strong and powerful aroma. The paste is fine-textured and golden, slightly sticky, and sweet. Also available Muenster Haxaire Large #353050 2/1.7 lb SPB012407WI 27
Buedel Food Products Co. 708-496-3500 Murols #353088 8/1.2 lb Murols is an uncooked, washed rind cheese made from pasteurized cow's milk. It has 45% fat in dry matter. It has a soft touch and a mild taste. Murols comes in a flat cylinder with a hole in the middle. Its rind is orange, and its paste has a soft touch and a mild taste. Murols is named after a city in Auvergne. It was created between the two world Wars by a priest who made a hole in the St. Nectaire to speed up the ripening process. He then gave his idea to a ripener who then worked on commercially developing the cheese. Rennet is added to the pasteurized milk and in 15 to 20 minutes, a curd forms. The curd is strained to extract the whey and molded and pressed into a Tomme shape. The cheeses are then removed from the molds and placed into the cold room where they ripen for three to four weeks. During that time the cheeses are washed, scraped and turned. The center part is cut out with a cutter. It is sold separately after being coated with red wax, under the name of Murolait or ""Trou de Murols"" (Murols Hole Pavé d'Affinois #353715 6/150 gr Pavé d’Affinois is a simple, white-rinded cheese with a pleasing finish. Made in small, 5.3-ounce squares that are individually wrapped, this cheese is reminiscent of a Brie or a Camembert. It is perfect for those looking for something about the size of a Chaource with a slightly milder flavor. With its delicious richness, this double cream cheese provides an unforgettable tasting experience. It gets its character from the familiar flavor of a cow’s milk cheese with a slightly grassy finish. It is great as part of a gift or perfect at a luncheon with just a few friends. Made from pasteurized cow’s milk and suitable for vegetarians. A soft ripened cow’s milk cheese. Persillade de Chèvre #353013 6/16 oz Chèvréchard has been making fine goat’s milk cheeses in Saint Laurent Vault in the classical region of Poitou-Charentes since 1953. In this area of France, the cheese is almost exclusively goat’s milk. They have created a delicious spreadable cheese known as Persillade de Chèvre. "Persil" is French for parsley, and "persillade" is a mix of parsley and garlic. This fresh, tangy cheese blends well with these ingredients. Serve with raw veggies such as celery or carrots or spread on crusty bread. Persillade de Chèvre is easy to bring along for a picnic or for a quick and tasty snack when friends drop around. Pié d'Angloys #353708 6/16 oz Wildly popular in France, Pié d'Angloys is a soft cheese made from cow's milk, and has 60% fat in dry matter. This washed rind cheese originated from Bourgogne and is creamy like Chaumes, but with a much milder flavor. Pié d'Angloys can be enjoyed throughout the year, and keeps ripening even after having been packaged. From the legendary Burgundy region of France, this cheese is brushed with wine as it ages. Its pale white pâte is soft and spreadable, but not runny. Perfect on a slice of crusty bread. This delicate, buttery flavored cheese pairs beautifully with a rich chardonnay. Pierre Robert #353057 4/500 gr This triple crème cheese, invented by Rouzaire, is named after Robert Rouzaire and his son Pierre. Made in a small wheel, it ripens to a perfect buttery texture with a tangy bite not often found in this style of cheese. Just a bit more animated than many of its counterparts, Pierre Robert is a wonderful cheese with its own unique integrity. It comes from the Ile-de-France region of northern France. It is made from cow's milk and cream and has a bloomy white rind. Aging takes about 3 weeks. Pont l'Evêque #353702 12/220 gr Near the coast of Normandy, Pont l'Evêque is made on small farms using rich, salty cow's milk. This washed rind cheese is well known for its delicate bouquet, which is rumored to be reminiscent of the Norman countryside. Pont l'Evêque is a very rich and soft cheese with a creamy and full-bodied flavor. Best when eaten at room temperature. The rind becomes pinkish, sticky and smelly with age. This beefy cheese is more intense than Camembert. Pont l'Evêque pairs well with Pinot Noir, Pomerol, or Saint-Emilion red wines, Norman cider or beer. Also available #353095 6/12 oz by Grandoge Reblochon Large #353044 12/1.2 lb In the middle Ages, farmers in the mountains of Haute Savoie used to pay their taxes with part of their milk production. They did not fully milk their cows so as to lower their level of production. Once the tax officers came to measure the milk produced and left, the farmers went back to milk the cows again. The milk they got was much richer and was used to make Reblochon. Reblochon is aged in cellars or caves in the mountains. The cheesemaker turns the cheese every two days and washes it with whey in order to speed the aging process. Reblochon has a creamy, softer-than-Brie texture, a nutty after taste, and a strong herbal aroma that is not for the timid. The cheese becomes bitter, however, when overripe. Also available Petit Reblochon #353729 9/250 gr. Roucoulons #353048 6/8.8 oz Roucoulons (roo-koo-LAWN) is a small, soft-ripened mini wheel that is similar to Brie, but with a touch more richness. Closer in flavor to Camembert, this cheese has a straw-colored interior that is ripe but not too chalky. It is traditionally produced by Milleret in the heart of the Franche-Comté region. Like Camembert, it claims to be a soft-ripened variety, but like Pont l'Eveque, its predominantly red rind has only a dusting of white mold. Its flavor is somewhere in the middle as well. Its wrapper has a big red heart on it, making this cheese a nice gift for a loved one. SPB012407WI 28
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