Unctuous under the rind, and a slight acidity of flavour.
Langres has a characteristic dip at the top, which is caused by the fact that the cheese is only turned once during maturation. The dip is not, as some say, intended as a receptacle for Champagne.
Glossy, yielding paste. Gently sweet and buttery.
Originally made with Guernsey milk from the nearby Duke of Wellington’s estate, home to the family since it was acquired by the first Duke, a few years after the battle of Waterloo in 1817.
Moussey and rich. Sweetly herbal. Approachable saltiness
With a nod towards the cheeses of Provence, this quenelle of young goats’ cheese is given just a touch of thyme oil. It is then ripened only to the point that the herbal quality lingers without dominating the milky flavour of the cheese itself.
Clean and buttery, with a decadent texture.
Enriched with a touch of cream, this mixed milk robiola is utterly luscious. Accompanied by a chilled glass of Moscato d’Asti, it’s Piemontese summer on a plate.
