‘Fromage de Vacances’
Ok so the French know their cheese, a lot of our own British cheeses are borne from their continental traditions and mastery of milk. So why not tip our chapeau in homage to our fromage loving cousins across le pond. As our own summer holidays are reminded to us by some of the amazing cheeses we munched whilst travelling through France we thought they might evoke some cheesy memories with you too.
Langres; distinctively orange and wrinkly, washed in Marc de Bourgogne. Often with a hollow in the top which can be filled with champagne… we like to use a nice westcountry cider! Soft, fudgy texture and slightly piquant flavour.
Gres D’Alsace; with an abundance of cherry trees to make Kirsch this cheese is washed in this local spirit to impart an intensity of flavour and fruity scent. Characteristically decorated with a small piece of fern.
Comté; the umami cheese, nutty and savoury, its mountain heritage flooding through in the flavour of alpine pasture.
Morbier; Ok we confess! At first we thought this was a blue cheese! Nope! Traditionally, Morbier consists of a layer of morning milk and a layer of evening milk. When making Comté, cheesemakers would end the day with leftover curd that was not enough for an entire cheese. They would press the remaining evening curd into a mold, and spread ash over it to protect it overnight. The following morning, the cheese would be topped up with morning milk. The aroma is strong, but it is rich and creamy, with a slightly bitter aftertaste.
And this amazing board comes with FREE DELIVERY!
Out of stock