MARKY'S

CAVIAR SMOKED SALMON FOIE GRAS TRUFFLES

Saturday April 1, 2006

Natural Rind Cheese

Issue 9

Products of the

Natural Rind Cheeses

"Natural rind" cheeses have rinds that have self-formed during the aging process. No mold, ripening agents or washing is used on these cheeses. Some natural rind cheeses acquire mold naturally from their environment. Because most natural rind cheeses are aged for many weeks, to develop their flavor as well as the rinds, they are made from raw milk. Natural rind cheeses have an earthy smell due to their aging environment. The rind is edible although it will have a strong, sometimes unpleasant taste. Natural rind cheeses can range from semi-soft cheeses like Tomme de Savoie to hard cooked cheeses like Comte.

Tomme de Savoie

Item # 120257

"Tomme" is a generic term meaning "a wheel of cheese" in French. "Tomme" is followed by the name of the village or the region where it is made as in "Tomme de Savoie". An ancient mountain cheese from the Savoie, made in winter when the herdsmen have returned from the summer pastures. Don't be put off by the appearance of the rind. Inside, the pale yellow cheese with its few small holes will be firm, yet supple with a gentle flavor hinting at meadow flowers, milk and walnuts.

Saint Nectaire

Item # 120288

The cheese's name comes from the name of a French general, Sir de Sennecterre in the XVIII century. It has a greyish-purple rind, with dots and stains of white, yellow and red molds. The pate is supple with a silky texture, heavy on the tongue, resistant to the bite.This French cheese is cured on a bed of straw for eight weeks and seems to absorb some of its earthy, pastoral aroma.

Cheese Saint Nectaire - buy cheese online

687 NE 79th Street Miami, FL 33138 Ph: (305) 758-9288 Fax: (305) 758-0008

www.markys.com

Comte - aged 4 months

Item # 120414

Produced from the milk of cows that have been fed from the rich pastures of the Jura mountains. No additives are mixed with the milk. The Comte requires a long maturing period. Cheesemakers need about 530 liters of milk - the daily production of 30 cows - to make one Comté, weighing approximately 35 kilos (80 pounds). During this long period of affinage its crust becomes a golden yellow and hardens. The crust reveals a soft and creamy pate. Its chewy pate acquires a fruity taste when made with summer milk, and a nutty taste when made from the milk of winter.

Abondance

Item # 121522

The name of the cheese comes from the breed of cows (abondance) from which milk is taken on the Swiss border, in Avignon. The blue label fixed on the rind indicates that the cheese is a member of the AOC family since 1990. The texture of the ivory/yellow pate is supple and velvety. Its rind is smooth with an amber color showing canvas marks.Its taste is direct, but at the same time subtle; a complex alliance between a slightly acidic and soft initial taste followed by a lingering after taste. The cheese gives off an aroma of nutty vegetation.

What else is going on:

Don't forget that Easter is right around the corner. Place your order today for Special Belgium Chocolates for Easter! We have many different types of chocolate to please even the most discerning palate.

Look for us at the Belgium

Seafood Show

May 9 - 11 2006 in Brussels

USA Pavilion Hall 6, Booth 1123

687 NE 79th Street Miami, FL 33138 Ph: (305) 758-9288 Fax: (305) 758-0008

www.markys.com

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MARKY'S CAVIAR SMOKED SALMON FOIE GRAS TRUFFLES

Saturday April 1, 2006		Natural Rind Cheese		Issue 9

	Products of the

Natural Rind Cheeses "Natural rind" cheeses have rinds that have self-formed during the aging process. No mold, ripening agents or washing is used on these cheeses. Some natural rind cheeses acquire mold naturally from their environment. Because most natural rind cheeses are aged for many weeks, to develop their flavor as well as the rinds, they are made from raw milk. Natural rind cheeses have an earthy smell due to their aging environment. The rind is edible although it will have a strong, sometimes unpleasant taste. Natural rind cheeses can range from semi-soft cheeses like Tomme de Savoie to hard cooked cheeses like Comte.

			Tomme de Savoie Item # 120257 "Tomme" is a generic term meaning "a wheel of cheese" in French. "Tomme" is followed by the name of the village or the region where it is made as in "Tomme de Savoie". An ancient mountain cheese from the Savoie, made in winter when the herdsmen have returned from the summer pastures. Don't be put off by the appearance of the rind. Inside, the pale yellow cheese with its few small holes will be firm, yet supple with a gentle flavor hinting at meadow flowers, milk and walnuts.

Saint Nectaire Item # 120288 The cheese's name comes from the name of a French general, Sir de Sennecterre in the XVIII century. It has a greyish-purple rind, with dots and stains of white, yellow and red molds. The pate is supple with a silky texture, heavy on the tongue, resistant to the bite.This French cheese is cured on a bed of straw for eight weeks and seems to absorb some of its earthy, pastoral aroma.

687 NE 79th Street Miami, FL 33138 Ph: (305) 758-9288 Fax: (305) 758-0008 www.markys.com