225g - Sheep, Raw Milk
Martin Gott and Nicola Robinson make this seasonal cheese from the raw milk of their own Lacaune ewes. With an uncompromising approach to cheesemaking, Martin and Nicola strive for brilliance rather than consistency, and so St. James will vary through the season. Rind-washing develops meaty flavours, while the sheep's milk brings fresh and milky tones.
90g - Cow, Raw Milk
A delicate, rich and complex cheese. Hand-made by Julie Cheyney in Suffolk from the milk of Montbeliarde cows, this tiny cheese is full of flavour. The thin, wrinkled coat encases a dense, lactic core, and the flavour is refined but deep and lingering.
ST MAURE DE TOURAINE
250g - Goat, Raw Milk
A classic from the Loire, a region knee-deep in great goats' milk cheeses dating back to the Saracen invasion of France in the 8th century. It is so delicate when young that it is held together by a thin straw.The fresh cheese is ashed, and then ripened to produce a log that is both creamy and full-flavoured.
COMTÉ ST ANTOINE
250g - Cow, Raw Milk
From the Jura mountain region comes one of France's favourite cheeses - and ours. Marcel Petite is a legendary name in the Franche-Comté region. The great wheels of Comté are made in small village dairies. Fruity, smooth, mellow and nutty, with a long finish.
|Brand||The Fine Cheese Co.|