Delice de Cremier 1kg Medium

Delice De Cremier is a soft, ripe, bloomy rind cheese. A triple unpasteurised cream cheese produced in the Champagne, Burgundy region of France. It has a distinctive bloomy white skin and an intensely creamy with a slight sharpness of fruity hazelnut flavour. It is absolutely stunning at this time of year when cows’ milk is coming to its best. It is so refreshing on the palette, it is classed as a pudding cheese.

Approx. 1.1kg round

 

Brie de Meaux

Brie de Meaux, named after the town of Meaux, is a French cheese produced in the region of Brie, located 50 kilometers to the east of Paris. Evidence in the chronicles of Charlemagne suggests the tasting of Brie by the Emperor in the year 774.

This is a raw, soft unpasteurised cow’s milk cheese covered with a bloomy rind, a result of inoculation with Penicillium Candidum molds. As the cheese ages, the rind develops red or brown patches. When nearly half of the straw coloured pate is ripe and soft, it indicates Brie de Meaux is ready for consumption.

Brie has a milk and rich taste underlined by sweet and buttery flavours of mushrooms or truffles and almonds. The cheese pairs perfectly with Champagne, a red Bordeaux or Bourgogne (Burgundy).

 

Petit Basque Basquitou (whole)

The Basque region is in the south west of France and encompasses the Pyrénées Mountains bordering Spain. The people of Basque Country insist their brebis cheeses have remained true to the traditional style for over 4000 years.

Petit Basque Basquitou is a smaller, younger version of the equally delectable Ossau Iraty, with some subtle differences in texture and flavour. The texture is slightly firmer with less elasticity; the flavour is described as oily, olive like, nutty, slightly meaty and fruity.

 

Delice De Cremier

Delice De Cremier is a soft, ripe, bloomy rind cheese. A triple unpasteurised cream cheese produced in the Champagne, Burgundy region of France. It has a distinctive bloomy white skin and an intensely creamy with a slight sharpness of fruity hazelnut flavour. It is absolutely stunning at this time of year when cows’ milk is coming to its best. It is so refreshing on the palette, it is classed as a pudding cheese.

Raclette Savoie (France)

Raclette is made on both sides of the Alps and ours is form the French side in Savoie. Made using Ancestral methods using unpasteurised milk of cows grazing on the alpine meadows. Not unlike a softer and creamer Gruyère. Our version is rind washed in local Savoie wine.

The name comes from the French word “racler” to scrape.

Ideal melted and served with small potatoes, charcuterie and gherkins. Also good mixed with Gruyère for a fondue mix.

Roquefort Marival (France)

Roquefort is a true landmark cheese, one of the most historic, most recognized cheeses in France. Many French cheese producers make cheese, and then pass it along to Affineurs like Herve Mons who handle the ageing process. Affineurs carefully and lovingly guide cheese along as it matures in caves or ageing rooms, ripening the cheese to its peak flavour and texture. When Herve Mons receives the Roquefort in his caves, he allows them to spend some extra weeks wrapped in ‘breathing’ paper to let them release the extra humidity before shipping them. It helps the Roquefort develop its intense flavours while reducing the high salt content. Herve Mons releases this Roquefort at around 9 months, This makes this special Roquefort “la crème de la crème” of its kind! Carefully matured, this particular Roquefort is buttery, soft, sweet & tangy with veins reaching all the way to the edge. It is strong & peppery but well balanced in flavour & moisture content.