Grandlaitier.ru Website Review

Saint-Remi is a soft French cheese made from cow’s milk. Named after the small town of Saint-Marcellin (Isère), it is produced in a geographical area corresponding to part of the former Dauphiné province (now included in the Rhône-Alpes région). It is generally small in size, weighing about 80 grams (50% fat), with a mottled creamy-white exterior. The Saint-Remi by “Grand Laitier” cheese masters is 55gr. and preserved in between 2 and 4 degrees. It is best consumed at room temperature. The Shaiba of Myatlevo originates from the Myatlevo region. Similar to his French cousin “Le Palet”, it is exclusively made from Kholmogorsk milk, an ancient Russian cow breed. Creamy and rich in aromas, it must be preserved in between 1 and 4 degrees and is best This small cheese of 35 grams is made from whole, non-standardized cow milk. With a yellow crust and creamy inside, it releases all the subtle perfumes of natural cow’s milk. Some people like the «Bouchon” simply on toasted bread, while others combine it with flavours such as cabbage and honey, aubergines and tomatoes, eggs and nuts but also that of the delicious black truffle. According to the original recipe, the crottin is made from goat cheese. However, the Crottin of «Grand Laitier» is produced exclusively from whole cow milk from the Iznoskovsky district of the Kaluga region and is named after its author, Mr. Frederic Piston Fontainebleau is a culinary specialty whose recipe can vary. Originating from the city of Fontainebleau at «Grand Laitier» it is exclusively made with fresh white cheese from cow milk. Ideally spreadable, the Fontainebleau is proposed in two variants; «Garlic & fine herbs» and “Tomato & Basil”. It is best preserved at 2 to 4 degrees and consumed “fresh out of the fridge”. The ideal choice for two. The tray contains our 3 primary soft cheese types (Saint-Remi, Myatlevskaya Shayba, Bouchons), which are made by French specialists from the Russian milk of the Kaluga region.