Cheese.com

Kyle · Jun 21, 2019

Welcome to Cheese.com!

Cheese.com is a not-for-profit website devoted to promoting authentic cheeses, to educating people about the wonders of cheese, and to serve as a platform for trading in cheese. Yes, that sentence is cheesier than a romance novel.

Here at cheese.com, you get to learn information about the world’s myriad of cheeses and even get to buy some of them! So explore our website now and embark on a culinary adventure!

Cheese.com is run by the Chambre internationale de commerce et d’industrie (CICI, Mercanti: International Chamber of Commerce and Industry), a trade organisation based in Saintonge that promotes international exports. CICI is supported by the Santonian Ministry of Commerce and the Santonian Ministry of Foreign Affairs.

We also have websites in other languages:
Santonian: Fromages.com, Fromages.com.st

Our sister website:
Wine.com

Note on the AOC:

AOC is the appellation d'origine contrôlée (“protected designation of origin”), a Santonian certification system granted to certain Santonian geographical indications for agricultural products. The AOC system is maintained by the Institut royal des appellations d'origine (IRAO, “Royal Institute of the designations of origin”), a government bureau jointly managed by the Ministry of Agriculture and Ministry of Commerce.

OOC: Yes, this thread is meant for me to post about Saintonge’s cheeses. If you want to join the project (ie. also sponsor the website, add your own cheeses), PM me on Discord.

Kyle · Jun 21, 2019

Homepage > Cheese World

Index of Cheeses

Saintonge

Kyle · Jun 21, 2019

Homepage > Cheese World > Saintonge > Brie

Brie

Brie
Type: Soft bloomy rind cheese
Milk: Cow
Maturation: Minimum 8 weeks
Country: Saintonge
AOC Status: 1865
AOC Area: (see map)

The most famous Santonian soft cheese, Brie is a soft cow's milk cheese with a soft white edible rind. It is made in the region around the town of Brienne (Dropt). Dubbed the “prince of cheeses”, Brie is very famous in Saintonge that only a small percentage is left for export. It is also famous in foreign markets ever since King Archambault VII “the Magnanimous” sent gifts of rare Brie to foreign countries in the 17th century.

Brie does have some subdesignations like Brie de Melon AOC, Brie de Provins AOC, Brie de Sceaux AOC.

Buying Options
from 2.23 IBU (£3.44) [prices quoted per 100 g]

Dame Blanche Brie d'Avon AOC
31.22 IBU (£46.83) per 1,400 g wheel

Château de Poudre Brie de Sceaux AOC
2.25 IBU (£3.38) per 100 g slice

Le Cerf Blanc Brie d'Avon AOC
2.50 IBU (£3.75) per 100 g slice

More Buying Options >>

Kyle · Jun 21, 2019

Homepage > Cheese World > Saintonge > Coulommiers

Coulommiers

Coulommiers
Type: Soft bloomy rind cheese
Milk: Cow
Maturation: Minimum 8 weeks
Country: Saintonge
AOC Status: 1978
AOC Area: (see map)

Coulommiers is a less well-known cousin of Brie produced around the town of the same name in the department of Saine-et-Loine. Production extends from the Coulommiers to Charny-sur-Loine (Saine-et-Loine). Derided as the "poor-man's Brie", Coulommiers is of the same price as Brie, if not actually more expensive. Moreover, most Santonians cannot really tell the difference between Coulommiers and Brie.

Buying Options
from 4.60 IBU (£6.89) [prices quoted per 100 g]

Château Margéry Coulommiers AOC
18.40 IBU (£27.60) per 400 g wheel

Les Mammelles d'Or Coulommiers AOC
10.00 IBU (£15.00) per 200 g half-wheel

Rivière au Lait Coulommiers AOC
3.00 IBU (£4.50) per 100 g slice

More Buying Options >>

Kyle · Jun 21, 2019

Homepage > Cheese World > Saintonge > Roquefort

Roquefort

Roquefort
Type: Blue cheese/Marbled cheese
Milk: Sheep
Maturation: Minimum 20 weeks
Country: Saintonge
AOC Status: 1865
AOC Area: (see map)

Known as the "King of Cheeses" in Saintonge, Roquefort is a blue sheep-milk cheese produced around the town of the same name in the department of Semois, considerably close to the country's capital. Roquefort is aged in seaside caves on cliffs overlooking the sea, where the sea spray imparts a slightly salty taste to the rind. The taste of the Roquefort cheese is complex, but quite outstanding... soft, creamy, slightly salty, with an aftertaste that leaves the palate craving for more.

Buying Options
from 6.10 IBU (£9.16) [prices quoted per 100 g]

Bleublanc Roquefort AOC
12.20 IBU (£18.30) per 200 g slice

Sauclières-sur-Mer Roquefort AOC
52.00 IBU (£78.00) per 1,600 g wheel

La Couvertoirade Roquefort AOC
7.00 IBU (£10.50) per 200 g slice

More Buying Options >>

Kyle · Jun 21, 2019

Homepage > Cheese World > Saintonge > Camembert

Camembert

Camembert
Type: Soft bloomy rind cheese
Milk: Cow
Maturation: Minimum 5 weeks
Country: Saintonge
AOC Status: 1911
AOC Area: (see map)

A very famous cheese, Camembert is often imitated (and poorly), but experts know that the true Camembert only comes from Germandie. It's produced from raw milk and ladled into cheese vats, and then formed into rounds that are allowed to grow this bloomy rind that gives the cheese its flavour and texture.

Buying Options
from 4.44 IBU (£6.65) [prices quoted per 100 g]

Childébert Camembert AOC
11.10 IBU (£16.65) per 250 g wheel

Maman Vache Camembert AOC
11.25 IBU (£16.87) per 250 g wheel

Château de Rollo Camembert AOC
11.25 IBU (£16.87) per 250 g wheel

More Buying Options >>

Kyle · Jun 21, 2019

Homepage > Cheese World > Saintonge > Saint-Nectaire

Saint-Nectaire

Saint-Nectaire
Type: Uncooked pressed semi-hard cheese
Milk: Cow
Maturation: Minimum 5 weeks
Country: Saintonge
AOC Status: 1925
AOC Area: (see map to the right)

Produced around the village of the same name in the Luberon plateau, Saint-Nectaire is another soft cheese made from cows milk, which has a hint of hazelnut taste.

Buying Options
from 4.93 IBU (£7.39) [prices quoted per 100 g]

Le Nectar Saint-Nectaire AOC
78.88 IBU (£118.32) per 1,600 g wheel

Royal Luberonais Saint-Nectaire AOC
5.00 IBU (£7.50) per 200 g slice

La Bastidonne Saint-Nectaire AOC
5.00 IBU (£7.50) per 200 g slice

More Buying Options >>

Kyle · Jun 22, 2019

Homepage > Cheese World > Saintonge > Douvres

Douvres

Douvres
Type: Soft brined cheese
Milk: Sheep and goat
Maturation: Minimum 8 weeks
Country: Saintonge
AOC Status: 1882
AOC Area: (see map to the right)

Douvres is a brined-curd cheese made from milk of the Domnonée breed of sheep, with or without goat’s milk added. These hardy animals live on the mountainous coast of the province of Domnonée, which provided its inhabitants with milk. The excess milk was turned into Douvres cheese, preserved in herbed brine from the nearby seacoast. The result is a crumbly but rich and creamy cheese, fit for salads and even snacking.

Buying Options
from 6.00 IBU (£9.00) [prices quoted per 100 g]

Fromagerie de Riponne Douvres AOC
60.00 IBU (£90.00) per 1,000 g package

Fromagerie Domnonéen Douvres AOC
6.25 IBU (£9.38) per 100 g package

Transfalgard Douvres AOC
15.67 IBU (£23.50) per 250 g jar

More Buying Options >>

Kyle · Jun 24, 2019

Homepage > Cheese World > Saintonge > Nébrodes

Nébrodes

Type: Cooked pressed cheese
Milk: Cow
Maturation: Minimum 20 weeks
Country: Saintonge
AOC Status: 1893
AOC Area: (see map on the right)

Nébrodes cheese is a mild, yellow hard cheese made from cow's milk. Covered in a thin layer of red wax, Nébrodes cheese keeps well and has been traditionally brought on seafaring ships as supplies for sailors.

Buying Options
from 2.54 IBU (£3.80) [prices quoted per 100 g]

Fromagerie Modane Moderne Nébrodes AOC
25.40 IBU (£38.00) per 1,000 g ball

Fromagerie Montjoie Nébrodes AOC
2.75 IBU (£4.13) per 100 g slice

Fromage d'Aspremont Nébrodes AOC
6.00 IBU (£9.00) per 200 g slice

More Buying Options >>

Cheese.com

Kyle

Keep pounding.

Kyle

Keep pounding.

Kyle

Keep pounding.

Kyle

Keep pounding.

Kyle

Keep pounding.

Kyle

Keep pounding.

Kyle

Keep pounding.

Kyle

Keep pounding.

Kyle

Keep pounding.