La Bonne Cuisine

La Bonne Cuisine Catering and Events is a full service wedding and corporate event catering company serving the San Francisco Bay area. 

We PRIDE OURSELVES IN CREATING THE BEST CHEESE BOARD

We will not be using nutrition facts on the cheese but a description

Let's face it cheese is on the fat side but it is delish !

 Mt Tam

Mt Tam

Our most popular cheese is named for a Northern California landmark: the majestic Mt. Tamalpais. Made from Straus Family Dairy’s fresh organic milk, this elegant triple cream was our first foray into aged cheeses.

Flavor notes: cultured butter with hints of white mushroom

 RED HAWK

RED HAWK

The wild bacteria that define this bold, sumptuous triple cream are native to Point Reyes; in fact, we could not make this cheese anywhere else. Aged four weeks and washed with a brine solution that encourages the sunset red-orange rind, Red Hawk captures the true essence of West Marin. 

Flavor notes: pungent aromas complement rich, smooth flavor

 St Pat

St Pat

Our spring seasonal cheese, St Pat, has a distinctive green rind that commemorates the arrival of spring in Marin County. Made with single-source, organic milk from John & Karen Taylor’s Bivalve Dairy, these rich, creamy wheels are wrapped in wild nettle leaves harvested by Paradise Valley Farm in Bolinas.

Flavor notes: Mellow and tangy, with notes of smokey artichoke

 BOURSIN  Slightly crumbly, but mostly creamy—Boursin Garlic & Fine Herbs Cheese spreads easily onto your favorite cracker, pairs perfectly with most wines, and complements almost any recipe.   

BOURSIN

Slightly crumbly, but mostly creamy—Boursin Garlic & Fine Herbs Cheese spreads easily onto your favorite cracker, pairs perfectly with most wines, and complements almost any recipe.

 

 Brie is the best known French cheese and has a nickname "The Queen of Cheeses". Brie is a soft cheese named after the French region Brie, where it was originally created. Several hundred years ago, Brie was one of the tributes which had to be paid to the French kings.  In France, Brie is very different from the cheese exported to the United States. "Real" French Brie is unstabilized and the flavour is complex when the surface turns slightly brown. When the cheese is still pure-white, it is not matured. If the cheese is cut before the maturing process, it will never develop properly. Exported Brie, however, is stabilized and never matures. Stabilized Brie has a much longer shelf life and is not susceptible to bacteriological infections.

Brie is the best known French cheese and has a nickname "The Queen of Cheeses". Brie is a soft cheese named after the French region Brie, where it was originally created. Several hundred years ago, Brie was one of the tributes which had to be paid to the French kings.

In France, Brie is very different from the cheese exported to the United States. "Real" French Brie is unstabilized and the flavour is complex when the surface turns slightly brown. When the cheese is still pure-white, it is not matured. If the cheese is cut before the maturing process, it will never develop properly. Exported Brie, however, is stabilized and never matures. Stabilized Brie has a much longer shelf life and is not susceptible to bacteriological infections.

 The Petites are elegant triple crème, 4-ounce disks made with fresh cow’s milk and cream.  Each handcrafted wheel reflects characteristics of authentic varietal cultures and careful ripening techniques. The Petite cheeses are perfect for picnics and casual entertaining, elegant cheese plates or the simple pleasure of celebrating the good things in life.

The Petites are elegant triple crème, 4-ounce disks made with fresh cow’s milk and cream.

Each handcrafted wheel reflects characteristics of authentic varietal cultures and careful ripening techniques. The Petite cheeses are perfect for picnics and casual entertaining, elegant cheese plates or the simple pleasure of celebrating the good things in life.

  Cantal cheese  is a type of firm  cheese  produced in the  Auvergne  region of central  France : more particularly in the   département   of  Cantal  (named after the Cantal mountains) as well as in certain adjoining districts. Cantal cheese was granted  Appellation d'Origine Contrôlée  certification in 1956. [1]   One of the oldest cheeses in France, [2]  Cantal dates back to the times of the  Gauls . It came to prominence when Marshal  Henri de La Ferté-Senneterre  served it at the table of  Louis XIV of France . Senneterre is also responsible for the introduction of  Saint-Nectaire  and  Salers .  There are two types of Cantal cheese.  Cantal Fermier  is a farmhouse cheese made of raw milk.  Cantal Laitier  is the commercial, mass-produced version from  pasteurized  milk; both have to adhere to the same strict quality controls. Cantal is shaped like a cylinder. Cantal is made from raw or  pasteurized  cow's  milk  of the  Salers  breed. For Cantal, the milk of cows that are fed on  hay  (during 15 November to 15 April) is used; the summer milk of the same cows grazing on mountain meadows makes the  Salers cheese .  This semi-hard cheese is aged for several months. The form is massive, and the cheese has a soft interior. Its flavor, which is somewhat reminiscent of  Cheddar , is a strong, tangy butter taste and grows with age. A well ripened Cantal has a vigorous taste, while a young cheese has the sweetness of raw milk. The pitted appearance of the crust of  Cantal vieux  is a result of the activity of  cheese mites . Its smell is of earth and pasture lands, and is reminiscent of the rich pasture land of the Auvergne region it originates from. According to the time of aging, three varieties are distinguished:

Cantal cheese is a type of firm cheese produced in the Auvergne region of central France: more particularly in the département of Cantal (named after the Cantal mountains) as well as in certain adjoining districts. Cantal cheese was granted Appellation d'Origine Contrôlée certification in 1956.[1]

One of the oldest cheeses in France,[2] Cantal dates back to the times of the Gauls. It came to prominence when Marshal Henri de La Ferté-Senneterre served it at the table of Louis XIV of France. Senneterre is also responsible for the introduction of Saint-Nectaire and Salers.

There are two types of Cantal cheese. Cantal Fermier is a farmhouse cheese made of raw milk. Cantal Laitier is the commercial, mass-produced version from pasteurized milk; both have to adhere to the same strict quality controls. Cantal is shaped like a cylinder. Cantal is made from raw or pasteurized cow's milk of the Salers breed. For Cantal, the milk of cows that are fed on hay (during 15 November to 15 April) is used; the summer milk of the same cows grazing on mountain meadows makes the Salers cheese.

This semi-hard cheese is aged for several months. The form is massive, and the cheese has a soft interior. Its flavor, which is somewhat reminiscent of Cheddar, is a strong, tangy butter taste and grows with age. A well ripened Cantal has a vigorous taste, while a young cheese has the sweetness of raw milk. The pitted appearance of the crust of Cantal vieux is a result of the activity of cheese mites. Its smell is of earth and pasture lands, and is reminiscent of the rich pasture land of the Auvergne region it originates from. According to the time of aging, three varieties are distinguished:

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