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.
Sticky, savoury and slightly floral.
Washed in Marc de Bourgogne, this baby brother of Époisses possesses the same pungent quality but can easily be consumed in one sitting. Helpful for avoiding an ‘aromatic’ fridge.
Lusciously creamy and sinfully rich triple-cream cheese.
A firm yet yielding texture, with flavours of soured cream and nuts.
Selected by François Bourgon, this farmstead cheese is a true taste of Basque tradition. Each wheel is marked by the shepherds who make the cheese, and will vary in flavour depending on whether the sheep are grazing in the valleys or mountains. The mature cheeses are washed by hand, and ripened in the cellars of Les Saloirs de Louis.
Delicate and smooth. Subtle ‘goatiness’ with a nut-shell finish.
Named after a rebellious Christian sect from the Middle Ages and decorated with the region’s Occitan cross. Made by the Fricker family in Saint-Félix-Lauragais, and ripened by affineur François Bourgon for the thinnest of wrinkled rinds and the complexity of gentle, sweet milk.
