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.

The Xavier David Bûche de Chèvre is made at the P. Jacquin & Fils cheese dairy in the heart of France. The cheese is ripened for around 15 days giving it a firm and even texture, a rind covered in blue-green mould and a rye straw threaded within. It is handmade, producing a fresh and mild flavour on the palate with hints of hazelnut, depending on the season.

Soft ripened cheese made from pasteurised goat’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.

Xavier David Crémeux des Cîmes is made at the Guy Rième traditional dairy in the Jura Mountains, home of the Montbeliarde cows. Its saffron colored rind and creamy, smooth taste with a hint of hazelnut is a delight on the palate. Produced directly after milking, this outstanding cheese is still handmade in order to obtain a superior flavor and quality. A culinary pleasure that reflects all the soul of the Jura region.

Soft ripened cheese made from pasteurised cow’s milk.

Created by our Master Cheesemaker, this full-fat cheese made from cow’s milk is filled with Piedmont white truffle, an exceptional and very rare variety of truffle. It is characterised by its pretty mould rind and perfectly combines an incredible melt-in-the- mouth texture with the refined flavours of the truffle. It is presented in a wooden box which guarantees optimal conservation and aging.

Semi-soft ripened cheese made from pasteurised cow’s milk with Piedmont white truffle.

Seasonal & Limited production

Estive is made exclusively in summer from June to September during the transhumance. The farmers climb up to an altitude of 1500 to 2500 m towards the rich highland pastures called the “estives”. It is here that the cheeses are produced each day. They are made of raw ewe’s milk, according to traditional methods. Each step (preparing, adding rennet, cuttings curds, molding and pressing) must respect detailed specifications. Estive cheeses are marked with a mountain and an edelweiss flower. In autumn, the cheeses are brought down off the mountain to finish their ripening for 5 months minimum. Placed on wood planks in an underground stone tunnel, the cheeses are rubbed and flipped 2 times a week until its full maturity, in a constant humidity of 95 to 97% and a temperature of 15 to 11°.

Hard cheese made from raw ewe’s milk.

To make this raw milk Munster, the Herbéviller cheese dairy uses enzymes made from dozens of strains of microorganisms from the Vosges soils, a unique selection that is the result of over 10 years of research. For comparison, conventional Munsters contain only 4 or 5 strains.

Soft ripened cheese made from pasteurised cow’s milk.

Our Xavier David Petit Epicéa is related to the famous Mont d’Or but is produced all year long with traditional know-how exclusively for Xavier David. Handcrafted, it is left on pine shelves before being placed in a pine box where it finishes ripening. There it develops its soft, creamy texture with a slightly bloomy rind and its indulgent flavor with wooden hints, reminiscent of mushrooms and potatoes. Hand selected among the best, it is delivered in a wooden box which can even be used to grill the Petit Épicéa in the oven.

Soft ripened cheese made from pasteurised cow’s milk.