The Xavier David Beaufort AOP Chalet d’Alpage is a rare cheese. It is made in the Courch- evel mountain pasture, one of the last 15 mountain pastures to make Beaufort according to traditional methods: seasonal production over 100 days from June to September and tran- shumance of the cows between 1500 and 2600 meters above sea level.
Hard cheese made from raw cow’s milk.
The Xavier David Brillat-Savarin Affiné comes from the Delin cheese dairy, a family business located in the heart of the Burgundy region. The cheese is made respecting traditional meth- ods, with a selection of the very best milk and hand-ladling. Classic Brillat-Savarin cheeses are sold fresh, but the Xavier David Brillat-Savarin is ripened in drying-sheds for 2 weeks. This is when the bloomy and downy rind grows and the cheese develops amazing hazelnut and mushroom packed flavours.
Semi-soft ripened cheese made from pasteurised cow’s milk.
Hand-ladled, ripened for three weeks, this camembert comes from cows that have only been fed on crops produced on the farm: maize, grass, entire plants, potatoes and minerals. It is surprisingly creamy, a quality achieved by the Tremblaye farm through the selection of the best cow’s milk. The rind is yellowish white, the inside is creamy with defined flavours. Xavier David Camembert cheeses are carefully hand selected among the bests.
Soft ripened cheese made from pasteurised cow’s milk.
Xavier David Comté has the best ripening process from the Marcel Petite cheese dairy: “slow ripening”. The cheeses are pampered 14 to 18 months at a low temperature (8 degrees Celsius) in the cellars of the Saint-Antoine Fort, a unique place in cut stone. Our master cheese- maker goes there every 3 months to taste and select the very best wheels.
Hard cheese made from raw cow’s milk.
Cheeses and cold meats are delivered in the Adelaide Metropolitan area ONLY. For all local delivery enquiries, please contact Bottega 1995 directly at (08) 8362 0455. Thank you
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