Cheese Of The Month Collection

Each month, Petrossian offers a collection of three of the world's finest gourmet cheeses. The selection changes at the end of the month, so make sure to check back often to see our latest trio.

May's Cheese of the Month Collection includes:

Laguiole Vieux

Laguiole Vieux is the ancestor of all English farmhouse Cheddars. Made in the Massif Central France, this raw cow's milk cheese was first produced in the eleventh century and is scalded and pressed to achieve its moist, granular texture. Much like farmhouse Cheddars, Laguiole is wrapped in cloth and turned and rubbed during its initial three-month affínage process. Laguiole is similar to Cantal, Cantalet, and Salers.

Schaf Reblochon

This Swiss reblochon-style cheese is made from sheep's milk cheese instead of the normal cow's milk. It has assertive sheep's milk flavors and strong, but not overpowering farm aromas. The texture of Schaf Reblochon is deliciously runny and gooey and it tastes great on a plain baguette or in a Tartiflette - a classic mountain dish consisting of potatoes and cheese.

Le Moulis

Le Moulis is a firm, moist cow's milk cheese made in a small mountain creamery high in the Pyrénées. The Pyrénées is generally known as a haven for delicious sheep's milk cheeses - Moulis is a cow's milk rarity. Its rustic natural rind lends a distinctive earthiness to Moulis' more dominant buttery, eggy flavors.

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Sku#	Details	Price	Quantity
COTM	Cheese of the Month Collection	$78.00		Add to cart

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Foie Gras & Paté

Petrossian offers foie gras in its pure form and in superb variations to please individual tastes, styles, and occasions. Our different varieties each have unique character, such as the velvety foie gras mousse and the Port-seasoned pate. Discerning palates will celebrate the subtle distinctions.

Petrossian foie gras serves as a centerpiece to luxurious recipes, or as the main attraction for an appetizer platter.

Truffles give every dish a uniquely French flavor.

Saucissons and prosciutto are a brilliant combination with our selection of red wines.

FAQ for Foie Gras, Paté, and Cheese

What additives are present in the Foie Gras?

Only salt, pepper & either Port or Armagnac are sparingly added in order to maintain the products' original purity.

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Duck Vs. Goose

The goose liver combines sweetness & delicacy; duck liver generally offers more flavor & character.

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How is it prepared?

The whole livers are slowly poached in our special bouillon, authentically Périgordian & extremely subtle in taste. The idea is to bring out the characteristics of its original state.

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How should it be served?

Serve in a very simple manner, generally at the beginning of a meal with lightly toasted bread. One good slice of 2.5 - 3.5 ounces per person is sufficient. Present without garnishes or any kind of accompaniment that would alter its taste.

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What does "mi-cuit" mean?

Partially cooked.

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Is the Foie Gras "mi-cuit"?

Petrossian's terrine of Foie Gras is indeed, "mi-cuit" and can be conserved for a limited period of time, as mentioned on the packaging. It is available in roulad and in jars.

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What serving utensils are needed?

The fresh foie gras must be sliced with a long and thin-bladed knife that has been dipped in hot water.

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What wines accompany the foie gras best?

There are those who prefer the vintages Sauternes, Juraçon or Monbazillac, whose mellowness goes well with that of foie gras. There are those who prefer stronger wines, more invigorating, like Bordeaux, Madiran or Cahors which "scrape" the palette a little & offer a pleasant contrast to the foie gras.

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Cheese Of The Month Collection

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