LE PETIT TENTATION
110g - Cow, Raw Milk
Delightfully rich and creamy, Tentation is justly named – it is a cheese just begging to be scooped up with a crusty baguette.
200g - Cow, Vegetarian, Pasteurised
Named after the Welsh Queen of the Otherworld, Rhiannon is a decadent cheese with a silky, smooth paste, barely contained by a spruce bark band. Rhiannon is washed in cider to develop its rosy glow and its full, satisfying flavour. Overtones of peanuts and smoky bacon are discernible, but never overpower the rich, milky interior.
SUMMER TRUFFLE TOMME D'ADRIENNE
225g - Goat, Pasteurised
A soft goats' milk cheese from master cheese maker Pascal Jacquin, whose family has been making goats' cheeses of the Loire since 1947. The cheese has the texture of a lightly whipped mousse, with an ash-sprinkled, velvety coat. The line of summer truffle running through the middle brings a new dimension to this delicate cheese.
375g - Cow, Pasteurised, Vegetarian
Irelands' most famous blue cheese, Cashel Blue is gentle and crumbly when young; but it matures to become a creamy-textured cheese with a full flavour. It was created in 1984 by the Grubb family, who were farmers on the Tipperary Plains. The farm and dairy are overlooked by the Rock of Cashel (from where the cheese takes its name).
|Brand||The Fine Cheese Co.|