Cheese

Fudges Oat Crackers

July 27, 2010
Fudges Oat Crackers

Brilliantly made oat biscuits with the perfect texture and crispiness and a taste that compliments the cheese rather than works against it.   Our delicious Oat Crackers bring to mind… our favourite local farmhouse Cheddar, a sweet onion marmalade, a generous wedge of Comté, a coarse pâté, chunky salsa dips.
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Banon

July 27, 2010
Banon

A stunning little cheese that is pure in taste and looks and has been wrapped in leaves soaked in eau-de-vie to protect it from the big bad world outside. Please be gentle with it.   What’s it like? Banon is quite mild in taste, soft and smooth. The cheese takes on the aroma and...
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Epoisses de Bourgogne AOC

July 27, 2010
Epoisses de Bourgogne AOC

If we were a cheese we would be an Epoisses. This is an awesomely pungent monster that has to be tried by everyone! The smell is not let down by the taste either which is surprisingly meaty but just wonderfully spicy. What’s it like? Epoisses is a cow’s milk cheese that is washed in...
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Reblochon mature

July 27, 2010
Reblochon mature

The French word reblocher roughly translates as ‘re-pinch the cows udder’ – which tells us how this legendary ancient cheese is made by using the second milk batch of the day to make it extra creamy and supremely delicious. What’s it taste like? Reblechon has a wonderful creamy nutty taste and an almost patisserie...
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Soumaintrain mature

July 27, 2010
Soumaintrain mature

Soumaintrain is about as French as a baguette! It tastes amazing, it looks amazing and it oozes gallic chic.   What’s it taste like? Soumaintrain is washed continually in brine and Marc de Bourgogne to give its particular orangey rind. Rich and creamy, Soumaintrain is a wonderous example of French cheese. Where’s it from?...
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Munster AOC

July 27, 2010
Munster AOC

This cheese does smell its true – but dont let that put you off. Munster is a sweet and savoury. wonderful tasting cheese which as a long spicy taste. The tradition in Alsace is to eat ‘Munster au Cumin’ which is Munster, obviously, served with boiled potatoes, cumin seeds and a glass of wine....
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Pont L’Eveque AOC

July 27, 2010
Pont L’Eveque AOC

The story is that Pont l’Eveque was introduced by monks in the Pays d’Auge in the Thirteenth Century; it was given its current name in the seventeenth century after the village in Normandy where it was produced. A manuscript from the time writes that a fine meal should always end with some of this...
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Epoisses de Bourgogne AOC

July 27, 2010
Epoisses de Bourgogne AOC

If we were a cheese we would be an Epoisses. This is an awesomely pungent monster that has to be tried by everyone! The smell is not let down by the taste either which is surprisingly meaty but just wonderfully spicy. What’s it like? Epoisses is a cow’s milk cheese that is washed in...
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Langres Mature AOC

July 27, 2010
Langres Mature AOC

Langres is a little beauty: quite small and unassuming but packing a punch of complex flavours. Whats particularly good about this Petit Langres is that it comes with its own very handy little bowl-shaped top in which you can pour some fizz (well thats what they do in Champagne). What’s it taste like? Langres is washed...
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