Belle Saison
- Pasteurized
- Animal Rennet
- Age: 6 Months
- Cow Milk
- by Isigny-Sainte Mere
- France
- ApproachableAdventurous
- SoftHard
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 so versatile! I like it as a sweet treat with some Black Cherry Confit, but it melts so smooth in grilled cheese with salami.”
- 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.
- It’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.
- Once a wetland, the Isigny region of north-western France has evolved into a terrain that’s best known for its rich, clay soil and abundant grass.
- The cows that graze these lush, grass pastures are known for producing mineral-rich milk and cream that are used to create outstanding dairy products.
- Among the notable milk producers are Isigny Sainte-Mère, established in Calvados in 1932 and Sainte-Mère, created in 1909 in the neighboring Manche region.
- In 1980, the two dairy cooperatives merged to create Isigny Sainte-Mère, combining resources to build on tradition and create high quality products from the region’s lush terroir.
- The cream used in Isigny Sainte-Mère butter is considered the “grand cru” of the dairy world and is highly regarded throughout the world.
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.
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