180g - Cow, Thermised
An aromatic cheese from Champagne. Only turned once to form the crater at its centre. The cheese is brushed with this local eau de vie (Marc de Champagne), to create Langres’ characteristic appearance and flavour.
110g - Goat, Raw Milk
From fourth generation cheesemaker Pascal Jacquin, it has a distinctive, mellow flavour, and just a hint of lemon. Originally fashioned as a pyramid with a point, the cheese has been truncated ever since Napoleon reportedly sliced the top off in anger, as it reminded him of his military failures in Egypt. The taste is great too: sweet, almond-y and complex.
250g - Cow, Pasteurised
Originally made by the farmers of the Comté for themselves. Washed to develop the characteristic orange, sticky rind and pungent aroma, Morbier is surprisingly mild, with a rich fruity taste and a supple texture.
100g - Cow, Raw Milk
Rouzaire’s Brillat Savarin is the classic and original triple-cream cheese, and is lusciously creamy and sinfully rich. Triple-cream cheeses were invented in the late 19th century, and this one was named in homage to the late, great gastronome Jean Anthelme Brillat-Savarin who once said: “Dessert without cheese is like a beauty with only one eye”.
|Brand||The Fine Cheese Co.|