Happy holidays everyone!
When it comes to cheese, I always think of authenticity, craftsmanship, deep flavors, subtlety and variety. And because the cheeses we serve at Baumé are most likely to be imported, I pay special attention to them being perfectly taken care of, perfectly stored and sold ripe.
I particularly like the selection of cheeses from craftsman Xavier David. He sells a number of French cheeses that he carefully selects from different terroirs. All of the cheeses under this brand (camemberts, goat cheeses, roqueforts, etc.) are made with raw milk – selected according to very strict criteria – before ripening to perfection at the producer’s. The production process is not only strictly monitored but also done with great respect for the environment.
Here in the Bay Area, if you are hunting for the finest and most varied cheeses, and are curious to try the brand Xavier David, you are finally in luck. My friend Laurent Recollon, who was importing these cheeses for wholesale and restaurants, just opened a shop in Hayes Valley : “Gourmet and More”. Apart from the cheese selection, you will find breads, cold cuts, condiments, sweets, sausages, duck confit, foie gras, yogurts, and probably some of the finest macarons and marrons glacés in the Bay. And when you explore this place (141 Gough Street, SF), please don’t hesitate to leave your comments down below.