Ice-cream texture. Begins fresh and milky, and ripens to earthy and salty.
Made in Burgundy since the Middle Ages, this cheese is prized for its snowy texture and trickling cream line. The long, slow set comes from the farmers’ historical habit of leaving their morning milk to rest as they went out to tend to their grapes.
Creamy, and slightly crumbly in the core.
The recipe was discovered in an attic by cheesemaker Alan Gray. Spell his surname backwards to see how the cheese got its unusual name. Local, hand-picked nettles provide its beautiful, lace-like appearance.
Complex. At the same time, it is rich, vegetal and ‘mushroomy’.
Made since 1930 by the Dongé family, one of the cheese’s last seven producers. The Medaille d’Or is an award that might be won once in a lifetime. Family Dongé have won it nine times.
Rich, with mineral tones.
The caves of the Massif Central are renowned for blue cheese maturation. Unlike its Southern cousins, this cheese is matured to form a thin natural rind, and is in this way closer to Stilton.
Springy, slightly milky, and floral.
The youngest version of this world famous cheese. Made from the milk of the extremely rare hardy little black sheep that are now close to extinction on the plains of La Mancha.
