Gallic Generosity (FREE DELIVERY)

Gallic Generosity (FREE DELIVERY)

by The Fine Cheese Co.
Meet five of France’s best cheeses.
You may need help to handle this haul from Gaul.

Availability: Out of stock

From: £60.00

To: £76.75

Price: £60.00

Details

FOURME D’AMBERT
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.

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.

TOMME DE SAVOIE
500g - Cow, Raw Milk
A superb example of the genre: supple and winey with a slightly earthy finish.
It has a distinct, thick grey rind, with yellow or red moulding, and a beige or straw-coloured curd.
The flavour is soft, fruity and slightly salty.

CHAOURCE
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.

ST. MAURE DE TOURAINE
240g - Goat, Raw Milk
A classic from the Loire, a region knee-deep in great goats’ milk cheeses.
The fresh cheese is ashed and ripened around a stick of straw, to produce a log that is both creamy and full-flavoured.
To protect the provenance, the dairies have to have their farm’s name or code laserengraved on the straw – pull it out and look!

Gallic Generosity (FREE DELIVERY)

Gallic Generosity (FREE DELIVERY).

  • Price: £60.00 - Out of Stock
    Sold by Fine Cheese Co

FOURME D’AMBERT
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.

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.

TOMME DE SAVOIE
500g - Cow, Raw Milk
A superb example of the genre: supple and winey with a slightly earthy finish.
It has a distinct, thick grey rind, with yellow or red moulding, and a beige or straw-coloured curd.
The flavour is soft, fruity and slightly salty.

CHAOURCE
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.

ST. MAURE DE TOURAINE
240g - Goat, Raw Milk
A classic from the Loire, a region knee-deep in great goats’ milk cheeses.
The fresh cheese is ashed and ripened around a stick of straw, to produce a log that is both creamy and full-flavoured.
To protect the provenance, the dairies have to have their farm’s name or code laserengraved on the straw – pull it out and look!