A raw cow milk cheese produced in the artisanal cheese making facility of the Rapin family in the Vaud region of Switzerland.

Every wheel of Le Maréchal cheese has a large picture of the grandfather on the label and stamped on each wheel is the name Le Maréchal and a unique identification number.

Cheesemaker Jean-Michel Rapin and his three sons use traditional artisanal methods and milk supplied by 13 local farms to create Le Marechal. The cheese is aged for a minimum of 130 days and the rind’s surface is hand-rubbed with organic aromatic herbs.

This is a bold and robust cheese with some barnyard and herbal aromas. Savoury and salty, nutty, with a mix of floral and herbal notes and a touch of sweetness. Le Marechal has a classic alpine cheese style that fans of Appenzeller, Gruyere and Comte will appreciate.

This full-flavoured, luxurious melting cheeses maintains its bold flavour when heated making it ideal for grilled cheese sandwiches, fondue, or raclette. Pair it with fresh figs or pears or fruit preserves, olives, nuts.

Serve with younger red wines like a Beaujolais, or drier white wines like Sauvignon blanc.

Le Maréchal

Fromagerie Le Maréchal

Delice de Bourgogne is a French classic triple crème cheese made by Fromagerie Lincet on the lines of other classics such as Brillat Savarin or Explorateur. It originated in the Burgundy region of France where the company factory is located.The cheese is made by blending full fat cow's milk with crème fraîche to create an incredibly delicious soft cheese with a rich flavour and a smooth, melt-in-the-mouth texture. Unlike many simple triple crème cheeses, Delice de Bourgogne has a white, bloomy and pungent rind because of the Penicilium Candidum mold. The mushroomy aroma of thin rind adds a playful contrast to the rich, creamy, buttery and tangy notes of the interior. This high fat cheese pairs very well with Champagne or Ciders and Wheat Beers.

Delice de Bourgogne

Fromagerie Lincet

Etorki, meaning “origin” in Basque language, is a pasteurised sheep’s milk cheese made in French Basque region of the Pyrénées. The milk used to make this cheese is sourced from local black- or red-faced Manech ewes herded by local shepherds and dairy farmers. It takes six gallons of ewe’s milk to produce one wheel of Etorki.
Cheese making in the Pyrenees region has been following a tradition that has remained unchanged for the last 4000 years. It requires the cheese to be pulp pressed but not cooked and slowly matured for a period of three to six months.
Etorki has a rusty, bumpy rind because of the molds formed during pressing. The smooth, supple and velvety interior is a consistent white with occasional holes or slits. It has a sweet and earthy aroma suggestive of the caramel flavours released by the pressed and aged sheep’s milk.
Pair Etorki with chardonnay, riojas or traditional, sparkling white wines.

Etorki

Bongrain

Swiss cheese from western Switzerland. Pressed half-cooked cheese with Pinot noir macerated crust.

Mont Vully affiné au Pinot noir

Bleu de Séverac

Semi firm and creamy white nutty sweet and clean milky flavors

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