The St Nectaire comes from cows that feed on volcanic pasture lands of the uplands of the Auvergne region of France, the “Massif Central”. At maturity the thick rind gives off a subtle, slightly pungent smell of rye straw and mushroom. The pâte should hav
The Morbier comes from the Jura’s mountains.It’s particularity is the blue line it has ,right in the middle.It’s a complex, pungent semi-firm cheese,made from two separate milkings of cow’s milk layered on top of each other The cheese is uncooked and pres
A Savoie cheese that derives its name from racler(meaning to scrape) which descibes the way the mountain people cut this cheese. The cheese is made in the form of a wheel, about 8 cm thick and 40 cm in diameter, weighing about 6 Kg. The rind is dark-beige
Reblochon is made by mixing the milks of three different breeds of cow : abondance, tarine, and montbéliarde. At milking time, the herdsmen did not quite complete the milking. After the controllers had left, the herdsmen finished the milking. They “re-bloched”.That’s where the name comes from.
This cheese come from the French Alps… Like the Comte,it’s seasonnal,a “fruitier”made during the summer,with a pale yellow pate (when cow eat wild grass and flowers) as opposed to the one call “fermier”,whiter,made in the winter with a milk less rich,(when cows eat dry herbs and and straw). A Chablis woul just be perfect with this amazing mountains cheese.
The Comté is a cheese made of unpasteurised cow milk from the Jura’s Mountains. It comes as a big large round cheese of 63cm wide and weighing around 42 kg. It’s discribed as a “cooked ,pressed hard cheese”. During its affinage, which can vary from 4 to 30 its crust becomes a golden yellow and hardens. The crust reveals a soft and creamy pate. Its chewy pate acquires a fruity taste when made with summer milk, and a nutty taste when made from the milk of winter. Serve with Yellow wine