Import Cheese
French Cheese
Fromi Group is a family company dedicated to sourcing traditional and unique French Cheeses. Fromi was founded in 1969 with the simple objective to promote traditional specialty cheeses in particular AOP cheeses, cheeses with protected geographical status. Fromi has very close relationships with producers to bring you the most exclusive and seasonal specialty cheeses.
|
|
Brebirousse d'ArgentalBrebirousse d’Argental is a cheese made from pure sheep’s milk, featuring a reddish-white bloomy rind. Made using the ultrafiltration method, this cheese is of consistent quality and is beautifully rich and creamy. Its unique, square shape, colour and packaging make it an eye-catcher on the shelf. A creamy, runny, spreadable cheese with the great taste of sheep’s milk. Ripened for 12 days. A cheese for all the family.
|
|
|
Délice des CrémiersCreated by their Master Cheesemaker. Ladle-moulded. Soft cheese made from cow’s milk and cream from the Burgundy region. This typical vineyard cheese of 1 kg is delivered in a nice wooden box. It ripens in cellars for at least 6 days and then continues ripening in the wooden box. You can let it continue to ripen in the box so that the cheese becomes even creamier. Creamy, slightly spicy taste. F0100220 · Pasteurized · Cow's Milk · Soft · Wheel · 3.8 lb
|
|
|
Petit BasqueF0100280 · Pasteurized· Sheep's Milk · Firm · Wheel · 1.5 lb
|
|
|
Ossau IratyOssau stands as one of the most pairable cheeses around; made from sheep’s milk.
|
|
|
Camembert Marie HarelCamembert from Camembert!
When you hear French cheese, you inevitably think of Camembert from Normandy. And it is precisely in the small village of Camembert that Camembert was created in 1791 during the French Revolution. At that time, a certain Marie Harel was already making small "white" cheeses with a rather chalky texture, which she sold in markets. But this had nothing to do with the Camembert as we know it today. One day, Abbot Charles-Jean Bonvoust, fleeing the Republicans, sought asylum with her. In exchange for his lodging, he helped Marie with cheese making on the farm and shared with her his cheese-making expertise, including the famous technique for obtaining a rind like on Bries. She applied this method to her cheeses.
Today this Camembert is still produced hand ladled into the moulds according to the traditional manufacturing process. Its taste is rustic, full-bodied, sharp, frank.
F0100260 · Pasteurized · Cow's Milk · Soft · Wheel · 12/9 oz.
|
|
|
Raclette MilledomRaclette cheese from the Puy de Dome area, in Auvergne. Tasty tip: immerse the cheese rind in white wine before you melt the cheese. This will make it really crispy. Ripened for 2 months.
F0100061 · Pasteurized · Cow's Milk · Soft · Wheel · 14 lb
|
|
|
Comte Elegance Marcel PetitIn 1966, Marcel Petite discovered a disused military fort in the heart of a forest in the Haut-Doubs at 1100 meters above sea level. The vaulted galleries in cut stone, covered with a thick layer of earth, offer ideal conditions for the slow ripening in a natural atmosphere. It is the fact that the cheeses are ripened deep underground that gives these cheeses the character they have; deep underground here the temperature is lower, whilst still having the perfect humidity. This results in more subtle, yet longer lasting and more complex flavors.
F0100132 · Raw · Cow's Milk · Firm · Quarter Cut · 22 lb
|
|
|
Brie Mon SireSoft paste cheese with a bloomy rind made with pasteurised milk, produced in Vosges. Creamy texture thanks to a rather high fat content and a very mild flavour. F0100171 · Pasteurized · Cow's Milk · Soft · 7 lb
|
|
|
Vacherousse d'ArgentalVacherousse d’Argental is a DOUBLE CREAM cheese, with a fine, creamy, soft paste, made from cow’s milk. Thanks to the ultrafiltration technique, the paste stays soft and it maintains consistently good quality and exceptional nutritional value. During ripening, it is gently washed with salt water so as to develop an orangecoloured rind. Then the Geotrichum grows, and the pretty white bloom appears. As the cheese ripens, the paste becomes creamy and almost spreadable.F0100200 · Pasteurized · Cow's Milk · Soft · 4.4 lb
|
|
|
Pico AffineArtisanal production. The Pico Affiné is a soft cheese made from goat’s milk. The Pico Affiné is a small goat’s camembert with natural rind covered with yeast. It matures 8 days at the manufacturer’s and can mature further in its packaging. It has an intense and spicy taste of goat’s cheese.Artisanal production. The Pico Affiné is a soft cheese made from goat’s milk. The Pico Affiné is a small goat’s camembert with natural rind covered with yeast. It matures 8 days at the manufacturer’s and can mature further in its packaging. It has an intense and spicy taste of goat’s cheese.
F0100545 · Pasteurized · Goat's Milk · Soft · 6/3.5 oz. |
.jpg)
