Camembert Gillot Petit Normand Lait Cru 250g is made of 100% raw milk from Normandy.

Made from raw organic cow’s milk rigorously selected from producers of the Normandy countryside. As a consequence, this Organic Camembert offers a palette of flavours and a unique gastronomic experience.

Cows have a very strict and control die, for instance eating certified organic pasture and forage.
This cheese is made from raw milk. In other words, the milk did not receive any heat treatment. As a consequence, it keeps all its flora intact and guaranty a rich taste and aromas with authentic flavours.

Tasting notes: The fresh Camembert cheese is bland, hard and crumbly in texture. Young Camembert has a milky and sweet taste. As the cheese matures it forms a smooth, runny interior. It has a rich, buttery flavour. The rind is bloomy white caused by a white fungus, called penicillium candidum.

Wine pairing suggestion: Enjoy it with a light red wine such as Pinot noir from Burgundy or Beaujolais.

A great friend as well with  St Emilion, St Estephe or traditionally a glass of Normandy cider.

Monsieur CHATTE direct import Camembert Gillot Petit Normand

We, the third generation Chatté family, import an array of French delicacies. Our commitment to excellence starts with a meticulous selection of French suppliers, prioritizing small local producers to ensure quality and authenticity.

From our kitchen we craft our signature dishes and offer tailor-made options to private and corporate customers.

Operating on a made-to-order basis, we prioritize sustainability and minimize waste, reflecting our dedication to both exquisite cuisine and environmental consciousness.

Whether your gathering is an intimate party of six or a grand event for 200, our team will expertly guide you through, tailoring the experience to match your tastes and budget.

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Epoisses weight is around 125g

Epoisses de Bourgogne is a soft cow’s milk cheese produced by Jacques Hennart in the village Époisses, France.  Commonly called as as per the city name, the cheese has creamy, chewy and firm texture. With a distinctive soft red-orange colour, we classify it within the smear-ripened cheese washed in marc de Bourgogne. It takes at least 4 to 6 weeks to mature fully.

First, the cheese has a typical and distinctive taste. Thermised cow milk.

Cows, stemming from local breeds (“Brune” breed, Montbéliard Cattle or French Simmental), and fed on a basis of fodder exclusively from the original area and GM free, produced high-protein milk.
Last, during a 4 week maturing process, the cheese is regularly hand washed with water in which we add some Marc de Bourgogne brandy.  As a result, the cheese has a very distinctive orange rind and bold taste.

Despite its pungent smell, the cheese has a spicy, sweet, salty and with light wood flavours.

Indeed, the cheese melts in the mouth and its texture is soft. Importantly, Cheese enthusiasts around the world flock to Epoisses for its exceptional quality and flavor.

Last It has a subtle, strong and balanced flavour which leaves a delicious creamy feel in the mouth.

Best paired with Burgundy reds or a full body white! It will be part of your decadent experience once spread on a crusty bread for a simple but satisfying snack.

This tasty cheese, a renowned artisan cheese, hails from the Burgundy region of France dating back to the 16th century
it is often hailed as one of the best cheeses in the world due to its unique flavor profile.

In conclusion, Epoisses is a true masterpiece in the world of artisan cheeses, loved by many for its bold flavors and creamy texture.

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Raclette Fermiere Savoie is a semi-hard cheese produced in Savoie and Haute Savoie in France.

While Raclette is widely enjoyed across France,  Raclette from Savoie accounts for only about 2.8–3% of the country’s total raclette production.

Raclette de Savoie IGP is a traditional French mountain cheese from the Savoie region, celebrated for its rich, creamy texture and nutty, slightly fruity flavor when melted.

Produced with raw cow’s milk and aged in alpine cellars, this protected IGP cheese embodies the terroir of the French Alps and is ideal for the classic melted raclette experience.

Why choose our Raclette de Savoie IGP?

The IGP label guarantees production in the Savoie area and adherence to traditional methods.
Smooth, creamy melt with a balanced, savory flavo, this cheese is perfect for scraping over potatoes, charcuterie, and pickles.
Last but not least, our producer use the richest milk to guarantee texture and creaminess. A unique taste with the perfect texture.

The same name describes also the traditional dish from the Alps mountains.

We melt the cheese in front of a fire or under a special machine. Then the cheese melts. We can therefore scrap it and serve  the melted cheese into a plate.

The dish comes with small potatoes, gherkins, pickled onions . Serve it as well with french cold cuts such as Rosette, Paris Ham and Dry Ham.

Raclette will pair wonderfully with Vin de Savoie or a Pinot Noir with light and acidic character to balance the fat.

See also our raclette evening organized in our private lounge (click here).

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Raclette Melting Cheese Station is the best entertainment for your wedding, corporate party, birthday party.

it comes with 5kg wheel Farmhouse Raclette that Monsieur CHATTE directly imports from Savoie.

Some traditional premium cold cuts from France like Paris Cooked Ham, Rosette and Bayonne Dry Ham aged 12 months.

A Raclette Master Chef will entertain your party with the 2 grilled machines and will serve your  guests on their demand during the event

Get ready for your cheese avalanche, with our Raclette cheese raw milk from Savoie.

Raclette is all about fun and tasty moment.
Raclette is a big 5 to 6Kg wheel shaped mountain cheese, produced in the French and Swiss Alps.
Half wheel of Raclette cheese is melted in the old traditional way, in front of your guest.
It is spectacular and intriguing. It looks and smells great.
Combined with potatoes, Cold cuts, green salad and gherkins, Raclette becomes an amazingly tasty and delicious dish.

Pairing Suggestion: enjoy your raclette plate with a glass of Sauvignon blanc or if you are a Red wine lover, a light and fruit pinot noir from Burgundy, would be a great friend.

About Monsieur CHATTE – Excellence in Catering – Raclette stations

First, we are the third generation Chatté family, import an array of French delicacies.

Most of all, our commitment to excellence starts with a meticulous selection of French suppliers. We prioritize small local producers to ensure quality and authenticity.

From our kitchen we craft our signature dishes and offer tailor-made options to private and corporate customers.

Operating on a made-to-order basis, we prioritize sustainability and minimize waste. It reflects our dedication to both exquisite cuisine and environmental consciousness.

Then, whether your gathering is an intimate party of six or a grand event for 200, our team will expertly guide you through.

Finally we tailor the experience to match your tastes and budget.

Additionally, we propose onsite comprehensive solutions, stations, including equipment rental and serving staff to ensure the success of your function.

Navigate our user-friendly platform to make your selections and anticipate a seamless experience, or visit our shop, 91 Jervois Street.

Bon appétit !

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First, premium pork meat is selected to handmade those traditional saucissons. The skin is edible as made of natural casing (directly from Pork). No preservatives are used for this range.

Try serving this delicious farmer’s pork sausage alongside drinks with family or friends !

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This is a traditional Alpine cheese. Indeed, it is a classic French cheese known for its unique flavor and texture.
As an example, this artisan cheese is a favorite among cheese connoisseurs around the world.
Also , it is Made in the Savoie region of France, Tomme de Savoie has a rich history dating back centuries.

The grey rind is a distinctive grey and hard texture spotted with red and yellow moulds. The paste is slightly sticky, semi-hard, pale yellow. The aromas are earthy and the flavour mild. Moreover, The cheese is aged for several months, allowing it to develop its distinct taste.
As a consequence, with a natural rind and a pale interior, This cheese is visually appealing.

Well appreciated by itself or grilled. Will do a perfect pairing with a Saint Nicolas de Bourgueil, a Gigondas or white wine from the same region such as Chignin Bergeron.

Masterpiece in the world of artisan cheeses, loved by many for its bold flavors and creamy texture.

Cheese enthusiasts often praise Tomme for its complex flavors and versatility. Most of time, this cheese pairs well with a variety of accompaniments, making it a great choice for cheese boards.
Whether enjoyed on its own or incorporated into recipes, It is a must-try for any cheese lover.

In conclusion, Tomme de Savoie is a delicious and versatile cheese that deserves a place in every cheese lover’s collection
From its rich history to its unique flavor profile, Tomme de Savoie is truly a cheese worth savoring.

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Comte 36 months is an artisan cheese made from raw cow milk.  Indeed, It is aged for a minimum of two years to develop its unique flavor. As a consequence,
the aging process allows the cheese to develop a complex taste profile.

Comté was one of the first few cheeses to receive an AOC (Appellation d’origine contrôlée) status in 1958. It is one of the most popular AOC cheeses in France with around 40,000 tons of annual production.

Considered one of the finest cheeses in the world, a wedge of Comte reveals a pale yellow interior and a texture that can vary from silky, flabby to crystalline.

The production of this 36 months cheese  follows centuries-old traditions. Moreover, the cheesemakers use only the highest quality cow milk. Indeed, each wheel of cheese is carefully aged and monitored for quality.

There are practically 83 flavours, which can be savored while tasting Comté. But the main aromatic flavours that delicately linger on the palate are a balance of brown-butter and roasted-nut aromas and a sweet finish.

Comte 36 months is a versatile cheese that can be enjoyed on its own or paired with a variety of foods such as
Charcuterie, fruits, and nuts. Alternatively, it can  also be melted into dishes like fondue or gratin.

Comte 36 months: The Perfect Addition to Any Cheese Board

First, whether you are a cheese connoisseur or just starting to explore artisan cheeses, Comte 36 months is a must-try for several reasons:

First, Its bold flavor and creamy texture make it a standout on any cheese board. Then and most of all, while tasting Comte you do need to  experience the art of aging with Comte 36 months.

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AOC awarded, St. Nectaire fermier takes six to eight weeks to mature on rye straw mats, imparting a peculiar pungent smell to the cheese. When properly aged, it has a grayish-purple washed rind, dotted with white, yellow and red molds. The creamy, supple, silky textured paste melts in the mouth to reveal flavours of nuts, hay, cellars and mushroom.

St. Nectaire fermier is easily recognizable by the oval label while the industrial version is stamped with a square label. A glass of Bordeaux, Shiraz, Côtes d’Auvergne or Beaujolais and St. Nectaire will go hand-in-hand.

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Ossau-Iraty – 100g is a traditional, unpasteurised from the picturesque mountains of Pyrenees.

The region hold a fertile grazing land for the milk-giving ewes. It received an AOC protection in 1980. Two breeds of ewes must be used to maintain the AOP (Manech and Basco-Béarnaise).

The cheese is uncooked and pressed. His  texture is semi-hard. The rind is thick, buff and marked with rust and gray molds. Beneath the brown and orange rind is an ivory white, supple and slightly grainy interior. The mouthfeel is creamy and buttery. During the winter flavours are herbaceous, nutty and fruity. Following summer, the cheeses tend to reveal aromas of grass and flowers.

Matured for at least 6 months, this cheese often comes in a flat cylindrical shape.It tastes delicious with fruity red, full-bodied red or white wines such as Zinfandel, Tempranillo or Syrah.

Did you know about Ossau Iraty?

First, Ossau-Iraty has a very rich history. Once upon a time, the Greek God Apollo had a son named Aristee, a shepherd.

Then, he turned the milk from his herd of sheep into this delicious cheese. Considering a Greek God may not have invented Ossau-Iraty, Cheese maker produce the cheese wheel according to tradition that dates back some 3,000 years. Therefore, this means Ossau-Iraty predates the English alphabet.

They make this cheese in 2 regions:  in the southwest of France along the Spanish border—in the Northern Basque Country’s Irati beech forest and in Bearn’s neighboring Ossau Valley. The two places lie in the green rolling foothills of the Western Pyrenees.

The region replies a lot on the production of Ossau Iraty.

As early as the first century, The Pyrenees sheep’s milk cheeses production hits records.  Monks often produced wheels in their monasteries. By the 14th century, sheep’s milk cheese was considered a currency. Shepherds and farmers could pay bills and taxes with wheels of cheese.

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250g

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