230g - Cow, Raw Milk
Our Saint Nectaire is matured by affineur, Xavier Morin, from the milk of the now-rare breed of Salers cow native to the Auvergne region of France. Saint Nectaire has a supple and creamy paste and a gloriously ‘earthy’ flavour.
FOURME D'AMBERT XAVIER MORIN
250g - Cow, Pasteurised
A succulent and classic blue from the Auvergne. The cheese is aged for ten weeks by affineur Xavier Morin, to create the richest creamiest texture. Fourme d'Ambert has a delicate blue flavour, and is soft and smooth.
250g - Cow, Raw Milk
Burgundy's most pungent cheese and its most famous. Epoisses Gaugry has a soft, oozy, luscious texture and a rich, savoury and powerful flavour.
MOTHAIS SUR FEUILLE
200g - Goat, Raw Milk
A historic cheese, saved by Monsieur Georgelet from extinction. The 'feuille' is a chestnut leaf, harvested from his land in autumn, and applied when the cheese is fresh. The aged cheeses have hints of undergrowth and nuts, providing a rich range of flavours.
SAUCISSON VIN CAHORS
250g - Pork
Henri Manhès makes wonderful saucissons using artisan techniques to naturally cure and gently age his hand-selected pork. Rich in flavour, and made with Cahors wine for a unique and incomparable taste.
Crisp and tart baby gherkins.
THE FINE CHEESE CO. ROSEMARY AND EXTRA VIRGIN OLIVE OIL CRACKERS
Intentionally subtle, so as to never overwhelm the cheese. Flavoured with fragrant rosemary.
THE FINE CHEESE CO. ROQUEFORT CRACKERS
Made with freshly crumbled Roquefort and a dusting of sea salt. Distinctly European with a touch of cool Britannia.
|Brand||The Fine Cheese Co.|