Welcome to "vivez-joyeux.com" the website for Karr Breiz Wine and cheese Merchant. The terms “Karr Breiz Wine and cheese Merchant,” “vivez-joyeux.com,” “us” or “we” refer to the owner of this website. The terms “you”, “your” or “customer” refer to the user or viewer of this website.By using this website, you confirm that you are at least 21 years of age.All wines sold by Karr Breiz Wine and cheese Merchant passes to the buyer, and the buyer is solely responsible for the shipment of wines or cheese in Key West and Stock Island. By placing an order, you authorize us to act on your behalf and to engage a common carrier to deliver the purchased products in Key West and Stock Island. We make no representation as to the legal rights of anyone to ship or import wines into any city outside Key West or Stock Island. In all cases, the buyer is responsible for complying with the laws and regulations, in particular those relating to the importation of alcohol, in effect in the state to which the buyer is shipping alcohol. Orders are by credit card only. We accept Visa and MasterCard. The billing address for any such credit card needs to be provided at the time of your order and must be the address on your credit card statement. Occasionally, our listed prices, bottle sizes, or quantities may be incorrect. We make every effort to make sure that our product database is accurate, however, in the event any such mistakes occur, we shall be held harmless for any such errors. Karr Breiz Wine and cheese Merchant provides this site and its contents on an "as is" basis and makes no representations or warranties of any kind with respect to this site or its contents. Karr Breiz Wine and cheese Merchant disclaims all such representations and warranties, including for example warranties of merchantability and fitness for a particular purpose. In addition, Karr Breiz Wine and cheese Merchant does not represent or warrant that the information accessible via this site is accurate, complete, or current. Price and availability information is subject to change without notice. Except as specifically stated on this site, neither Vivez Joyeux nor any of its employees or other representatives will be liable for damages arising out of or in connection with the use of this site. This is a comprehensive limitation of liability that applies to all damages of any kind, including (without limitation) compensatory, direct, indirect or consequential damages, loss of data, income or profit, loss of or damage to property and claims of third parties. The word "wines" is "vinos" in spanish and "raisin" is grappe in english, "uva" in italian, "uvos" in spanish. If you are not satisfied with your purchase from us, or if we have made an error in fulfilling your order, please reply to any email already associated with your order, email us at firstname.lastname@example.org or call 305 517 6799. Our staff will review each case on an individual basis based on the facts and circumstances and we guarantee that it will be resolved promptly.Find with us the best cheeses in Key West, cheese tasting experiences, natural wines and cheese pairings, any types of red or white wines, etc.
Cheese and wine in KW
Julie, the cheese monger !
Abondance is a semi-hard, fragrant, raw-milk cheese made in the Haute-Savoie department of France from a small commune called Abondance. A round of Abondance weighs approximately 22 lb, and its shape and aroma are similar to a Beaufort cheese. Try it with an "Entre deux Mers" white wine.
Brie de Meaux
The Brie de Meaux is a French cheese of the Brie region and a designated AOC product since 1980 from the town of Meaux. This rich and creamy cheese comes with a edible rind. It's a soft and delicate smelly cheese for sensible guys...and white Burgundy. A riesling can be another hit.
Vaca - cabra - oveja
The Spanish famous cheese from Asturias, made with 1 to 3 milks from whatever was on hand... Cabrales can tastes intensely funky and rich, with a bit of spiciness in so much mold ! This cheese gets its flavor from nature, so you could pair it with a natural white wine, a Pouilly Fuissé for instance !
Cambozola is a German triple cream blue cheese made from cow’s milk in the region of Allgäu. This cheese is like a blue Brie. Never pungent, the Cambozola is moist and rich, between a Camembert and a Gorgonzola with a nutty discrete flavor. Pair it with Italian amarena cherries and find a way to Nirvana !
Say CHEESE, say "ka.mɑ̃.bɛʁ"
The only one and maybe the cheese of your life... depending on it's age...
The genuine camembert is unpasteurized from Normandie. Many "modern" cheesemakers however use pasteurized milk for US reasons...Pair it with raw cider, Poiré or Calvados ?
A semi hard to hard cheese produced in Auvergne. This gem is one of the oldest cheese in France and dates back to the Gauls. The Cantal as a tangy butter taste and grows with age. Three varieties : Young for 1-2 month, Golden for 2-6 months, Old >6 month. Try an old merlot, find your way to Cantal... (Try a cabernet with it)
Chabichou du Poitou is a very white and smooth French cheese with a fine caprine odor. Immature Chabichou of Poitou can be enjoyed with a sauvignon. More mature Chabichou is better with a red wine from Loire or a Pineau des Charentes.
Made in the milking season only, this bloomy ash-ripened pyramid from Georgia is based on the Loire Valley classic cheese "Valençay". Extra young but deliciously complex, this piece of happiness will ask you a white Bordeaux : Grave Pessac Léognan ?
Crottin de Campcol
Crottin de Champcol is the pasteurized Crottin e Chavignol from the Loire Valley of France. This creamy soft little cheese is subtle and slightly nutty when young, to a stronger flavour with a harder brown rind. A Sancerre is perfect with this true must have cheese !
The Epoisse is from Burgundy - France. It's a soft orange colour smear-ripened cheese washed in marc de Bourgogne. It takes at least 6 weeks to mature fully. Despite its "delicate" smell, the cheese has a spicy, sweet and salty flavour. It goes well with a Bourgogne Blanc (Saint Aubin, Corton) or a dry Riesling from Alsace.
The Fougerus has a place between a Brie de Meaux or de Melun, and Camembert. This is a genuine artisan cheese made in small batches with a bloomy edible rind above a dense creamy body. The sweet farm-mushroom-herbal flavor of this French cheese requires a good country toasted bread to express itself ! Sip an old Chardonnay to understand it !
One of the elegant blue stars from Auvergne in France. This Magically creamy and smooth with a mild typical flavour of "pénicillium roqueforti" cheese is a gift for a young Port, a Quart de Chaume or Côteaux du Layon... Bring it at room temperature, uncork a pinot gris from Oregon or California and "Let There Be Rock !"
This revival Catalan goat's cheese is traditionally aged in caves to enhance blue and grey mold development and the resulting specific earthy flavor. Let's understand this Spanish cheese with country bread, fruits and any kind of nuts. A fine still Xarel.lo from the same region is just the perfect pairing !
The authentic old world recipe of Gouda is made in Wisconsin by Marieke® with a fine fresh rBGH free cows milk of the day. The fenugreek seed inside gives to this Gouda a nice interesting nutty flavor, to pair with a delicate red wine as a Beaujolais, a Loire wine or a Bourgogne ? Some specialists recommend a Jerez !
COW - GOAT - SHEEP
If you look for something spreadable on a French baguette for breakfast and not too stinky, we offered up this buttery, bloomy rind little Italian Cheese. It's creamy consistency with a little bit of tang must warm up to room temperature before tasting to don't loose the flavor. A dry Vouvray or a demi-sec chenin should be perfect on this gem.
The Spanish Queso Manchego has a specific tire pattern on its non edible rind. It's a 60 days to 2 years cheese, with a firm compact consistency and a buttery texture. It leaves a characteristic distinctive aftertaste of sheep's milk. This non talkative cheese pairs with silence, a Fino or a salty mineral white ?
La Mimolette ou Boule de Lilles is a French traditional cheese in the Edam style from the Netherlands. The annato gives it another nutty flavor and this particular orange color. Young to extra old, the Mimolette is a terrific, unique cheese. Some types of red wine go well with it. What about a cabernet franc ?
A lush, heavy butter fat cheese from California. One of the two best American creameries produces a triple soft creamy cheese. The finest cheese available in Key West is a remarkable brilliant gem. Pair with a dry white Sancerre to balance its humungous generosity...
There is only one Neufchâtel cheese and only one heart too ! This north and west French cheese as a long history (1035 ?), an edible rind, and a strong character when older. The ideal companion on a cheese dessert board will need a cider, a Calvados or a great white Burgundy to talk like a king !
This south-western cheese of France is from Béarn and Pays Basque. This uncooked masculine cheese made through pressing is smooth with a grassy-sweet flavour, creamy texture but firm. You should try a Languedoc or grand Bordeaux especially on this cheese.
IL RE DEI FORMAGGI de Italia Emilia-Romagna !!!
To be nibbled in small bits in any case of emergency, pleasure, recipe, for almost 700 years... From 18 to 30 months old, there is always a Parmegiano that will please you. A white Italian wine with it ? A Trebianno d'Abbruzzo or a Lambrusco maybe !
Another French cheese from Normandie, near Deauville... This uncooked-unpressed cheese is a smooth-soft-creamy pale square, with a fine texture on a fine pungent aroma. Its rind is washed and of course, edible. Try it with a "Blanc de Blanc" from Champagne !!!
It is a whole raw milk cheese made from uncooked pressed cow and washed crust from Savoie in France. Its crust is yellow-orange, covered with a fine "white moss" testifying to a good maturing in fresh cave. After 6 to 8 weeks, you expect a long and complex hazelnut taste. Try a Jaquère d'Apremont with this gift of the gods.
Supercalifragilisticexpialidocious orange American Cheese. Ineffable subtle strong delicate creamy smooth long smelly cheese, to pair with raspberries, good friends and an old Corton Charlemagne or Montrachet !
You should know what a Roquefort is and from which little country. This one received gold medals in Paris since 1872 ! This Roquefort cheese sits enthroned on the plates of the fine cheese shops and wins unanimous support of the good cheese mongers. Why not a sweet chenin, a Barsac, a Sauterne, Montbazillac, a muscat from Corse ?
Non industrial raw French cheese, made in the grassy volcanic Auvergne region of central France. You will find a fabulous one in Moulins ! This wheel of fine delicate cheese can be enjoyed in tarts, pies, buns, or on a board with its companions and a white Saint Pourçain ? (chardonnay and tressalier)
The Shropshire as a blue
Shropshire Blue cheese has a strong and sharp flavour, similar to other Blue cheeses such as Stilton and Cheshire, but creamier. There is a sour, yeasty bite contained within a rich, mellowing taste, accompanied by a tangy aroma. Suitable for picky vegetarians and Port drinkers !
La Tête de Moine
Tête de Moine is a Swiss protected appellation designating a cheese made from raw and whole cow's milk.
This cheese is unique in the world by its consumption mode in the form of roses obtained using a tool : The "chanterelle". Try a Mâcon on this !
Tomino del Bergamino
Little Italian formaggio from Piemonte. Circle flat smooth and fresh product, to cook with, to taste on a tartine with veggies, sprout and spices. You should try a Muscadet de Sèvre et Maine sur Lies.
Julie, the French Cheese Monger
Cow, sheep, goat, yak !
3 years ago, Julie owned a wine cellar, delicatessen, charcuterie and cheese boutique in France. The name was : "Au Bec Fin" ! its portfolio was made up of raw milk cheeses, from Ariège and the Pyrénées and the best cheeses in France.
Have a cheese break !
Add and rearrange any cheese and charcuterie you want.
Curbside cheese service !
Pickup your special order pull right up in front and we hand it to you in your car.
An example of cheese and cured meat on a local tropical wood board.
Ready to pick up your cheeses, your bread and some vin rouge ?