ÉLITE - The Exceptional French Cheeseboard Selection

PETIT MUNSTER AU LAIT CRU
Cow, Raw Milk
Supple and buttery. A sweet milk flavour and a touch of spice.
Originally made by monks, and named after a Munster village (from the Latin monasterium). Locals sprinkle on cumin or caraway seeds and enjoy it with a glass of fruity Alsatian white wine.

BRILLAT SAVARIN 200g
Cow, Pasuteurised
Rich, ice cream texture. Buttery, with crème fraiche notes maturing to meaty ‘mushroom’. 
An intensely rich and luscious cheese, made with the addition of cream, with notes of button mushrooms and crème fraiche.

TOMME DE SAVOIE 200g
Cow, Raw Milk
Mountain forest aroma. Rich and fudgy texture. Earthy flavour. 
A true Tomme de Savoie, from a time before the rise of industrialised cheesemaking. Redolent of a woody wonderland, this is a cheese of great structure and complexity.

FOUGETTE AU THYM 
Goat, Raw Milk
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.