Rocamadour cheese belongs to a family of goat cheeses called Cabecous. It is produced in the regions of Perigord and Quercy, and the name is derived from the village of Rocamadour in the department of the Lot. Since 1996, it’s designated with AOC certification. The cheese takes about 12 -15 days to attain full maturity, but it can be ripened furthermore for several months to make it a bit stronger. It appears white, ivory cream with velvety skin. Because of a nutty flavour, it tastes great when consumed on hot toast or in salads. After maturation for months, it develops a more intense flavour, and pairs well with Red Wine. This cheese is also Known as Cabécou de Rocamadour, or Cabécou de Gramat.

Rocamadour

La Ferme la Borie d'Imbert

Talvoliere is a semi-firm cheese made from pasteurized cow's milk. It is matured for 45 days, during which the rind is treated with tomato sauce and extra-virgin olive oil. The interior of the cheese has a distinctive appearance as the paste is riddled with random sized large eyelets. Flavour is delicate with a slight tang while the aroma is reminiscent of yoghurt and butter, with only a hint of tomato near the rind. Sauvignon Blanc or pale ale makes a great match with Talvoliere.

Tavoliere

La Casearia Carpenedo S.r.l.

Morbier is produced in the village of Morez in the Jura mountains. Its creation dates from the 19th century. Its origin was for the personal consumption of the Comté cheesemakers. Each night, soot was sprinkled on the fresh curd that remained at the bottom of the barrel which prevented a rind from forming and kept the away. The next day left over pieces of cheese were put on top to make the Morbier. The cheese is uncooked and pressed and allowed to mature for two months. It is then brushed with salty water. The shape is round with sides that bulge slightly, it has a horizontal, black furrow through the middle. Its taste is savory and fruity.

Morbier Cru de Montagne

Brillat-Savarin is a triple cream dessert cheese that was created by cheese-maker Henri Androuët in the 1930s. It is named after 19th century gastronome and epicure, Jean Anthelme Brillat-Savarin.
It is an industrial cheese produced by three dairies situated in the Ile de France region. Since classified as a triple cream cheese, Brillat-Savarin has a fat content of at least 75% achieved by adding rich, luscious cream to whole milk.
Young cheeses taste similar to fresh cheese but usually they are matured for about four to five weeks to develop more complex flavours.
A matured Brillat-Savarin has a typical white, bloomy rind with an interior paste that is buttery-white in colour. The texture is dense, moist, and slightly chalky with enough lusciousness and creaminess for a triple cream cheese. Flavours are of butter, salt and cream with hints of mushroom, nuts and truffles.
Brillat-Savarin pairs well with Pale Ale and Champagne and sometimes with a Domaine Chandon Rosé or a Viognier.

Brillat-Savarin

Fromagerie Lincet

There are two types of Appenzeller cheese: common (made with skim milk and brine-cured for 12 months and festive (full milk cured with brine as well as pepper and the sediment from the white wine-making process). The cheese originates in the north-eastern Swiss canton of the Appenzell near the Liechtenstein border but, today is also made in the canton of St Gallen (which is a siege of a special authority protecting a genuity of Appenzell).
Appenzeller is sold in three varieties
- "Classic". Aged 3-4 months (Silver label)- "Surchoix". Aged 4-6 months(Gold label)- "Extra". Aged 6+ months (Black label)

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