Belle Saison
France
$15.00
Belle Saison is a French-style soft-ripened triple crème cow’s milk cheese
Belle Saison refers to Belletoile Saison, a French-style soft-ripened triple crème cow’s milk cheese. Creamy, bloomy-rinded, and buttery, with a rich mouthfeel and subtle mushroomy undertones it is often considered a cousin to Brie or Saint-André.
The flavors—floral and nutty with a slight tang—are influenced by the Normandy terroir with proximity to the ocean and the rich clay soil produce lush grasses for cows to graze, making their milk nutrient-dense, salty, and floral.
A smooth, semi-firm texture and mild notes of flowers, hazelnuts, and sour cream. Belle Saison can be a little earthy close to the rind. The flavors—floral and nutty with a slight tang—are influenced by the Normandy terroir.
Spread on crostini with caramelized shallots or baked en croûte with fruit compote, or for an indulgence, melted lightly into scrambled eggs..
- Fruits: Fresh grapes, pears, apples, or stone fruit.
- Accents: Fig jam, apricot preserves, or honey.
- Nuts: Walnuts or pecans.
- Bread: Crusty baguette, fruit & nut bread, or buttery crackers.
When you receive your cheese, unpack the order and refrigerate the items. We recommend using the cheese paper we send most of our products in to store the cheese. The cheese paper helps cover the items and stop them from drying out, while also allowing the cheese to breathe. Since cheese is mold, it's a living thing! If you cut off air circulation to the cheese, you can actually cause it to suffocate and spoil at a faster rate.
From the rustic rind to the sunny yellow interior paste, Belle Saison captures the simple elegance of French cheesemaking.
It starts with the crème de la crème: flavorful milk from cows grazing on lush, ocean-kissed Normandy grasses. Aged in caves on wood planks, the wheels develop a smooth, semi-firm texture and mild notes of flowers, hazelnuts, and sour cream. A bit earthy at the rind, this tomme is especially snackable when served with Rovagnati Salame Milano and Castelvetrano Olives.
Belle Saison is a tomme—a French word that refers to a type of natural rind wheel that’s small, round, and flat. It’s a simple table cheese that’s often nutty and velvety on the palate. t’s made by Isigny Sainte-Mère, who also makes our Mimolette—in fact, these two cheeses are aged in the same caves. Isigny spent two years perfecting the recipe and aging process for this cheese.
The rustic brown natural rind is formed over six months in the temperature- and humidity-controlled caves where the air naturally dries the outside of the cheese. The flavors—floral and nutty with a slight tang—are influenced by the Normandy terroir. The proximity to the ocean and the rich clay soil produce lush grasses for cows to graze, making their milk nutrient-dense, salty, and floral.
| Milk | Cow |
|---|---|
| Texture | Semi-Firm |
| Country | France |
