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, so providing a rich range of flavours.
500g - 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 - Sheep, Pasteurised
Made from the milk of ewes that graze the Ossau Valley and Iraty beech forests, and matured in an old railway tunnel, which cuts straight through the rock of the mountainside. It is smooth and creamy with a sweet, fruity and nutty, lingering taste.
250g - Cow, Raw Milk
From the southernChampagne region, this cheese is made with a long slow set, the result of the farmers’ habit of leaving their morning milk, as they went out to tend their vines. From the last fermier producer, it is creamy and delicate, with an apple-scented flavour and an ice-cream texture.
VACHERIN MONT D’OR
450g - Cow, Raw Milk
Between October and April, when the cows have come down from their high pastures for the winter, we have the pleasure of the company of a unique cheese. Made in the shadow of the Mont d’Or in France, this cheese has become famous throughout the world. It has a melting, voluptuous texture, and a resinous flavour from the spruce bark that encircles it.
|Brand||The Fine Cheese Co.|