out of stock
Category: French Cheese
Configure de Coing ( quince jam)
out of stock
Mousse de canard ( duck)
Pâté de campagne
Country style, meaty pork pate from the north of France
Mont d’or
Mont d’or is a seasonal cow’s milk cheese made between September and April, in the Jura mountains.
The cheese is creamy , slightly salty with complex aromas. It’s wrapped in spruce bark which gives resinous flavour.
Out of season
Xmas cheese selection
| Christmas 2019 Cheese Selection | ||||||||||||||
| mixed cheese selection | 100% goat’s milk cheese selection | 100% cows milk cheese selection | ||||||||||||
| £15 | 200g Comte | 150g Tomme de chevre ( semi hard, medium strengh) | 1 St Marcellin ( strong, creamy) | |||||||||||
| 1 Pelardon | 1 Crottin (young, mild, firm ) | 200g Comte (mild/nutty hard mountain cheese) | ||||||||||||
| 1 crottin or St Marcellin | 1 Pelardon (medium strengh, creamy) | 150g Cantal Salers ( cheddary, sharp, fruity) | ||||||||||||
| 1 St Marcellin | 2 rocamadour (strong, creamy, tangy) | |||||||||||||
| £20 | 1 Crottin or Pelardon | 1 Crottin | ||||||||||||
| 200g Beaufort (full flavored hard mountain cheese) | 1 Pelardon | |||||||||||||
| 200g Bleu des causses (cow’s milk roquefort) | 200g Tomme de Chevre | |||||||||||||
| 1 St Felicien (medium strengh, runny) | ||||||||||||||
| 200g Comte | ||||||||||||||
| £30 | 1 Crottin or Pelardon | |||||||||||||
| 150g Roquefort (strong, tangy, blue cheese, ewe’s milk | ||||||||||||||
| 1/2 brebis corse (fresh ewe’s cheese rolled in thym and rosemary…) | ||||||||||||||
| 1 Mont D’or (runny, woody flavored mountain cheese) | ||||||||||||||
| £40 | 1 St Marcellin | |||||||||||||
| 200g Beaufort | ||||||||||||||
| 1/2 Brebis Corse | ||||||||||||||
| 200g Fourme d’Ambert (mild/medium strengh, creamy blue cheese) | ||||||||||||||
| 1 Crottin or Pelardon | ||||||||||||||
| Contact: 0795 125 1073 // contact@cheesee-peasee.com | ||||||||||||||
Bleu des Causses
A close cousin to Roquefort, the Bleu des Causses is a is cylindrical cheese with an ivory-yellow creamy pate, very consistent. It is shinny in summer, drier and white in winter. The taste is of summer pastures, soft and savoury. In the winter the taste is more earthy and salty
Fourme d’Ambert
Fourme d’Ambert is one of France’s oldest cheeses (dating from the Roman period). The rind is dry and yellow and wrapped in a grey velvet. Inside, the pate is creamy, moistured, with faint hints of blue mould.
Roquefort
Roquefort is produced entirely from the milk of the ewes that feed on the vast plateaux (Causses- a limestone plateau ringed with cliffs) found in the Aveyron. The ripening of the cheeses is in the natural damp, aired caves found under the village of Roquefort. Strong and delicate creamy blue cheese
Brebis Corse
Mild young sheep milk cheese from corsica covered with herbs (thyme, rosemary, anis seed and baby chillies)