Thomas Export also has a wide range of delicatessen products from producers who are proud to perpetuate the finest French culinary traditions. We have products that can be served with cheese and also products that have simply been chosen for their great quality and because they are a symbol of French gastronomy.
Charles Antona jams are made according to a traditional recipe with at least 50% fruit and cane sugar. When served with cheese, these jams create delicious flavour combinations.
Oenologist Emmanuelle Baillard uses all her expertise to produce these delicious nectars, full of flavour and colour. This apricot nectar is the result of a slow and complex process to preserve all the properties of the fruit: nutrients, flavour and colour.
Burgundy blackcurrants are the tastiest of this variety. To produce this nectar, the fruits are pressed then a certain quantity of water and sugar are added to create the perfect balance. This nectar has a powerful flavour and reveals complex aromas.
This Williams Pear nectar combines the best this fruit has to offer: acidity and sweetness. A unique flavour made in the heart of Burgundy by oenologist Emmanuelle Baillard.
For several generations, Moutarderie Fallot has been using traditional methods and expertise to make its mustard. For even more flavour, Fallot combines blackcurrant liqueur and white wine with traditional Dijon mustard.
Dijon mustard is famous all over the world. Moutarderie Fallot makes it using ancestral methods, with stone-ground brown mustard seeds.
Green mustard with tarragon is a mixture of Dijon mustard and tarragon. This flavour combination is a delicious variation on traditional Dijon mustard.
Apiflor make these savoury shortbreads according to traditional recipes from Auvergne. These shortbread biscuits are made with Bleu d’Auvergne cheese and Périgord walnuts and are perfect to go with a drink.
These shortbread biscuits are made with Brie de Meaux. They are even better served warm.
These shortbread biscuits are made with an artisan cheese: Cantal. They are even better served warm.
These shortbread biscuits are made with sheep’s cheese. They are even better served warm.
These shortbread biscuits with Mimolette cheese have a lovely crunch and great flavour. They are even better served warm.
These shortbread biscuits are made with an Italian cheese: Parmigiano Reggiano. They are even better served warm.
These English crackers with the great taste of apricots, pistachios and sunflower seeds go perfectly with cheese.
These English crackers with the great taste of cherries, almonds and linseed go perfectly with cheese.
These English crackers with the great taste of quince, pecans and poppy seeds go perfectly with cheese.
These English crackers with the great taste of dates, hazelnuts and squash go perfectly with cheese.
The Fig Nut paste can be enjoyed with a ripened Comté, a Beaufort or amild Gruyère.
The Black Cherry paste with Espelette Piment, can be enjoyed in its classicalliance with the Ossau Iraty, but also with other ewe’s milk cheese.
The Quince paste can be eaten with a Pérail or goat’s cheese, but also witha Brillat-Savarin or a Chaource.