Hard goat’s milk cheese, washed with muscadet (sweet wine)
out of stock
Category: French Cheese
Rocamadour
The farm producers, since obtaining the AOC label in 1996, have abandoned the name Cabecou as too generic, and today insist on calling the cheese “Rocamadour”. This also enables them to differentiate this cheese from the many Cabecou that exist.
Pelardon
This cheese is produced from goat’s milk of the highest quality coming from the mountains of the Ardèche and Drome regions of France. Medium strenght and creamy cheese
Crottin de Chavignol
The true Crottin de Chavignol is produced from the raw milk of an alpine breed of goat easily recognized by it brown thick coat. This is one of the rare cheeses that can be eaten at different stages of maturity.
out of stock
Royal Briard
Mild, creamy and slightly sour, soft cheese with a white mould. It has plenty of flavour when it is well ripened.
Salers
The Cantal is produced in the Auvergne region of France.The form of the cheese is massive and dumpy, with a soft yellow interior. When kneaded, the pâte tends to melt in the hand. The pate is firm and homogeneous, with a thick smooth, dry, greyish/brown rind.
Camembert
out of stock
Camembert comes from only five departments in Normandie. It is produced from raw milk and ladled into cheese vats. A good cheese is “affine” (matured) to the very heart of cheese. Its pate is a clear yellow with a delicate, subtle salty taste.
Brie de Meaux
Since the Middle Ages this cheese was considered the finest cheese in Europe .It is produced near Paris, which has no doubt helped its reputation.In 1980 this cheese was accepted into the AOC family. A bright white rind hides a pale yellow pate creamy,
Saint Félicien
This is a raw milk cheeses that comes from the farms in the Rhone-Alpes area of France. It’s in way the St Marcellin “big brother “.The pate is uncooked and unpressed, the rind has a natural yellow mould. The taste is creamy and soft and will delight am
Saint Marcellin
The cheese has a soft pâte and should be eaten in a creamy state. It has a light, subtle acidic taste and gives off a vegetable and nutty aroma. The wine to go with is a red Chateauneuf du pape