Pascal Beillevaire French Cheese Collection
For over 30 years, Pascal Beillevaire has dedicated its efforts to producing and procuring the finest cheese in France’s Loire Valley, as well as from around Europe. This collection showcases three of the region's finest offerings.
Secret du Covent: Originally made by nuns at La Coudre Abbey in Pays de la Loire, “secret of the convent” is a raw cow’s-milk cheese with a semifirm texture, white paste and creamy flavor with earthy hints of grass. The washed-rind cheese is aged 90 days. 8 oz.
Brun de Noix: The rind of this semifirm raw cow’s-milk cheese from cheesemaker Pascal Beillevaire is washed with walnut liqueur before the cheese is aged 8 to 10 weeks, creating its distinctive brown exterior, light brown paste and sweet, meaty flavor overtones. 8 oz.
Morbier: A mild, smooth-textured cow’s-milk cheese characterized by the dark vein of vegetable ash streaking through its middle, a nod to the traditional roots of Morbier production in the Franche-Comté region. Aged 2 to 3 months, it is pungently aromatic, with a nuanced boldness balanced by flavors of grass and cream. 8oz.
- 1 lb. 8 oz. cheese total.
- Shipped chilled.
- Made in France.
- Use & Care
Storing and Serving
Refrigerate the cheese upon receipt. It is best stored in a vegetable bin or container away from the refrigerator fan. Leftover cheese is best rewrapped in parchment or waxed paper. Plastic wrap is not recommended. It is best to consume the cheese within 1 to 2 weeks of receipt. To experience each cheese’s full flavor, serve at room temperature.
Secret du Covent: cow milk, salt, (calf) rennet.
Morbier: cow milk, salt, vegetable ash, (calf) rennet.
Brun de Noix: cow milk, salt, walnut liqueur, (calf) rennet.
To ensure freshness, perishable items are shipped overnight from the supplier and are not eligible for rush shipping. Please allow up to one week for delivery.
The shipping rate varies depending on your order total and shipping destination. View Shipping Options and Charges.