New Line of French Artisan Cheeses to Hit U.S. Market
Starting this fall, specialty cheese retailers will be offering a new line of French artisan cheeses curated by master cheesemonger Roland Barthélemy.
Leveraging the expertise and passion of Barthélemy, specialty cheese supplier Savencia Fromage & Dairy previewed the new Roland Barthélemy Signature Collection of eight "haute fromagerie" cheeses at the Summer Fancy Food Show in New York.
"Cheese is an amazing ingredient and culinary tool, able to adapt itself to different uses, from simple recipes to more intricate ones; it offers rich, modern and generous associations allowing us to discover tasteful combinations," said Barthélemy. "This collection features delectable cheese with unique stories and processes that previously were nonexistent in the United States."
- The Roland Barthélemy Signature Collection includes:
- La Fromage au Bouchon – From the region of Dordogne, the award-winning La Fromage au Bouchon is made from cow's milk. With a wine cork placed in the heart of the cheese, this double crème develops character during the aging process for a unique flavor that melts in the mouth.
- Le Montagnard des Vosges – Featuring local cow's milk from the mountains of Vosges, Le Montagnard des Vosges is soft-ripened, smooth and creamy, developing earthy tones as it ages.
- Le Bleu de la Boissière – Balancing blue and goat's milk flavors, the unique Le Bleu de la Boissière is made in a rigorous process from fresh whole milk of Alpine goats at the edge of the forest of Rambouillet, near Versailles. It was awarded a Silver Medal at the 2017 World Cheese Awards in France.
- Le Severac – Produced by a third-generation family-run farm in Auvergne, who have been making cheese since the early 1900s, Le Severac's raw cow's milk is aged in stone cellars for nine to 12 months, resulting in spicy, peppery notes. This cheese won a Gold Medal at the 2017 World Cheese Awards.
- Esquirrou – From the southwest region of Pays Basques, Esquirrou is made from the rich milk of black and red-faced sheep and is aged a minimum of 90 days following a meticulous ancient cheesemaking process of brushing and turning the cheese during the aging period.
- Etorki Reserve – This special reserve semi-soft cheese made with pasteurized milk from Manech Ewes possesses the complexity of burnt caramel and a smooth, velvety texture.
- Maroilles Fauquet – This cow's milk cheese is put in brine then curing rooms to form the unique orange-colored rind, which is brushed several times throughout the precise ripening process while its bouquet emerges with a slightly sweet taste.
- Boursault – A soft ripened, triple crème produced in the Loire Valley, Boursault is one of the most popular triple-creams today, due to its ultra-creamy texture and rich flavors.
The Roland Barthélemy Signature Collection joins Savencia's lineup of premium French cheese, including Saint Agur, Saint André, Etorki and more.
The U.S. arm of Savencia, Savencia Cheese USA, is based in Mahwah, N.J. It was previously known as Alouette Cheese USA.