Chevre is a French goats cheese. When young it is mild and creamy, when older the cheese is dry and firm with a slightly sharp and acidic flavour.
Bleu dAuvergne is produced in the Massif
Central” between Puy-de-Dôme and Cantal.
The area is characterized by volcanic and
granitic soil which is rich in oligo-elements.
The smell of Bleu dAuvergne is strong, the taste is spicy with flavours of grasses and wild flowers.
Made from pasteurised cows milk, this Camembert has a smooth texture with its flavour developing throughout its life as it matures, from clean and fresh when young to creamy and rounded when mature.
It is said that Epoisses was Napoleons favourite cheese! The cheeses flesh is soft with a rind washed in brine to add the slightly pungent aroma and tangy taste. Epoisses is a cows milk cheese that has slightly alcoholic overtones.
Originally made by the monks of the abbey of Notre Dame de Port Salut in Mayenne, Brittany. It is a semi-hard cheese which gives off a pungent aroma although it enjoys a mellow flavour and a smooth springy texture.
A fine 60% mould ripened Brie. It is creamy with a mild, fresh flavour and a soft edible rind. The curd is even textured and takes on the colour of straw. As it ripens over a period of 7 weeks from the outside in it becomes softer with a fuller flavour.
A fine 60% mould ripened Brie. It is creamy with a mild, fresh flavour and a soft edible rind. The curd is even textured and takes on the colour of straw. As it ripens over a period of 7 weeks from the outside in it becomes softer with a fuller flavour.
Made in Auvergne, France where blue cheese has been made for centuries. It is moist and creamy with the spicy evenly spread patches of blue leaving a tingle on the palate.
Traditionally made in the Ile-de-France region east of Paris this is one of the most famous cheeses. It is an unpressed white rinded cheese which develops a mould, the appearance of which resembles white velvet. The pâté is compact, even textured and the colour of straw. It has a slight scent of mould and is full of sweet as well as smokey aromas, with a rich, condensed flavour.
The perfect Camembert should have a rind that is fine and off-white similar to thick white velvet. A ripe cheese should have some reddish brown pigmentation with the aroma being mushroomy with a yeasty taste.
A traditional hard cheese from France with the similar characteristics as Swiss Gruyere The rind is usually a dusty-brown colour and the internal pâte is a pale creamy yellow. The texture is relatively hard but flexible with a taste that is mild, slightly sweet and nutty.
Livarot is one of Normandys oldest cheeses with references dating back to 1260. It is a rind washed pasteurised cheese with a soft pâté, strong aroma and leathery rind. It was nicknamed the Colonel because of marks on the rind resulting from five bands or strips of reed or paper encircling the cheese. On the final wash annatto is added to give the characteristic orange colour.
Pont lEvêque is a washed-rind cows milk cheese made in Normandy. With its mild, milky, and grassy flavours, Pont lEvêque is a prime example of the very high quality of French washed-rind cheeses.
Made throughout France the name derives from the word racler meaning to scrape and describes the way in which it is traditionally prepared and eaten. Its pâté is slightly hard but melts well with a light smell of mould when warm and a full milky flavour. It is an artisanal or industrial cheese with an affinage of at least 8 weeks.
Reblochon is an artisan handmade cows milk cheese. Reblochon has
A creamy mellow 150g French goats cheese portion presented in a terracotta dish prepped ready for cooking.
Unpasteurised soft ripened cheese made from goats milk. They have a mild sharp taste and a creamy crumbly texture.
Said to date back to ancient Rome it was granted its monopoly in 1411 by Charles VI of France. This allowed the people of Roquefort the monopoly of ripening their cheeses in their caves. All the cheeses carrying the name
of Roquefort have been ripened for at least three months in the natural caves as defined by the AOC. It has a clean forceful flavour with strong salt. The pate is damp and crumbly and should be cut with a pre-warmed knife. The cheese melts in the mouth, leaving an amazing flavour of mould and salt.
Made from pasteurised cows milk, this full flavoured camembert has a creamy, clean aftertaste.
