The Wine Society’s Cheese and Wine Tasting Selection - June 2022

To ensure you receive your cheese selection for the tasting, please select delivery for Tuesday 21st June at checkout.

GALET DE TOURS - 150g

Goat, Raw Milk 

What's in a name?  That which we call a goat by any other name would taste as sweet, and this is simply a Selles-sur-Cher without the proper shape of AOP labelling. It is also extremely snackable, with Rodolphe le Meunier's affinage yielding far more moisture and balanced salinity than most other Selles-sur-Cher we have seen in England.  Delightfully milky and brightly salty, with a soft, silken texture that holds to the thin rind even as the interior breaks down.

REBLOCHON FERMIER - 135g

Cow, Raw Milk 

This is Paccard's flagship cheese, and for good reason.  Their time-intensive, multi-step, hands-on affinage results in what is simply the best farmstead Reblochon we have ever tasted, hands-down, and ours is selected from the milk of two different farms. With a thin, barely toothsome rind that smells of leather, farm, and spruce, with a smooth and supple texture that yields notes of fresh milk, walnuts, and meadow flowers with a hint of crème fraiche acidity.

BLEU DES CAUSSES - 170g

Cow, Pasteurised

Bleu des Causses bears more than a passing resemblance to its close cousin, Roquefort. Hailing from the Auvergne region of central France, it shares a similarly spicy character and the same smooth, creamy consistency as its more famous relative.  The cheeses are matured in limestone caves, which provide the perfect environment to nurture them to maturity. The cool, moist air maintains an even temperature throughout the year and is regularly refreshed by openings to the sky, which draw fresh air across the mountain meadows and deep into the caves.  Bleu des Causses is a sometimes overlooked sumptuous treat. With a moist, luscious paste, it is a cheese of lively character, with a full spicy taste.

COMTE ST. ANTOINE -125g

Cow, Raw Milk 

We select only Comtés ripened by Marcel Petite at their maturing rooms in the old fort of Saint Antoine. This defunct military fort was identified by Marcel Petite as the perfect location for his most precious cheeses in 1966. It is located close to the dairies at an altitude of 3600 feet and is constructed of cut and vaulted stone set in to the mountainside.  Each cheese is a labour of love. They are regularly turned, brushed and rubbed with brine to create the perfect balance of richness and sweetness so characteristic of this great cheese. Ours is particularly fruity, smooth, mellow and nutty with a long finish.

Please note, this selection is only available to purchase for the event and cannot be ordered for delivery at another time.