Fruity, smooth, mellow and nutty.
Made in a small, village-based co-operative called a fruitière. At a few weeks' old, this Comté then enters Marcel Petite’s maturing rooms where it is regularly turned, brushed and rubbed.
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.
Delicate and buttery.
The cheese is shaped like a shield, in reference to the Knights Templar military order who were active in the Languedoc area. Typically made from goats’ milk, the use of cows’ milk here is a creative twist.
Strong and sublime. A sweet, creamy paste with sharp, mineral pockets of blue.
The most acclaimed producer of Roquefort, and the only one to make their own penicillium roqueforti, extracted from rye loaves baked in house. Respect for tradition and quality is at the heart of this cheesemaking family.
Snowy to gooey. Sweet and milky, yet utterly savoury.
A crowning triumph (pun intended!). A perfectly thin ashed rind encases a voluptuous paste, with flavours that so evoke the Loire Valley that they beg for the best Crémant de Loire you can find.
