Hearty blue veined cheesr made with a blend of cow and goat's milk wrapped in sycamore leaves.

Valdeon

La Caeseria

Selles-sur-Cher originates from Sologne in Central France. It was made for the first time in the 19th century and is named after the commune of Selles-sur-Cher in the Loir-et-Cher where it was made.
The cheese is made from goats'-milk and sold in small cylindrical units. It tastes slightly salty. Along with cheese, its mould is often eaten which has comparatively stronger flavour.

Selles sur Cher

This famous and soft washed-rind cheese is produced in the east of France and originated in a monastery.
It was created by Benedictine monks who settled in Fecht Valley in Lorraine, where it is also called “Géromé” after the town where it was sold. It is also produced and matured in Alsace.

Munster is made from cows’ milk and considered to be a strong cheese, but this is mainly true of its smell, as it is relatively mild on the palate. Prior to gracing the consumer’s plate, this quality cheese is ripened in a damp cellar where its rind is regularly washed.

It is protected by two French PDO systems: “Appellation of Controlled Origin” (AOC) since 1969, and “Appellation of Protected Origin” (AOP) since 1996.

Although Munster will take pride of place on any cheeseboard, it is also a great addition to quiches, omelettes and pies. It can be flavoured with cumin seeds, and comes in 2 sizes: Munster and Petit Munster.

Petit Munster

Fromagerie Gaugry

Wynendale

Bleu des Causses is a French blue cheese made from raw milk of Montbeliarde and Aubrac breeds of cow. A close cousin to Roquefort, it is produced in the Languedoc region of southern France and was granted AOC name protection in 1979.
Traditionally, the cheese was made from a mixture of sheep's milk mixed either with cow's or goat's milk. But according to French cheese laws, the cheese came to be made exclusively from cow's milk.
Bleu des Causses has a high fat content of 45% and is matured for at least seventy days. However, the cheese can also be matured for up to six months in Gorges du Tarn's natural limestone caves to develop a full and fine flavour.
The cheese is similar to Blue d'Auvergne in many ways, despite Bleu des Causses having a noticeably firmer, creamier texture and spicy flavours. Bleu des Causses produced in winter and summer slightly differ in texture and flavour. Cheeses made in winter are light in colour than their summer equals. The winter produce also tends to be slightly drier.
A taste of the Bleu des Causses will proffer a blend of rich milkiness amidst the peppery and spicy notes of the blue mould. The summer produce bring out their unique grassy and clover flavours. It pairs excellently with sweet white wine and dessert wines such as Sauternes or Mulderbosch Late Harvest Sauvignon Blanc.

Bleu Des Causses

L'Edel de Cléron is a traditional French cheese of relatively recent origin which carries the name of the village where it is made, Cléron, in the valley of the Loue of the Doubs department in Franche-Comté.

L’edel de Cléron

Jean Perrin

Royal Broarc

Madeleine Hanssen makes beautiful Herve cheese in her farm. She buys her quality milk from the AOP region. By the way, De Herve is the only AOP cheese in Belgium since 1986. The Herve has a very sharp scent that scares some but the taste is beautifully full and elegant. There are 2 different types available: the doux and the spicy version. They are both made in the same way, the difference is in the affinage. The crust of the cheese is washed with brine, with the spicy version this happens more and ripens longer than with the "soft" version. The cheese may only be produced in the Liège region. Many small cheese factories were bought by the cooperatives that use pasteurized milk. Le vieux moulin is the only re-cheese that uses raw cow milk.

Le Palet

Brie de Meaux Truffle

Meaux

Le Poteaupre

Chimau

Pico is a petite goat’s milk soft cheese, likened to a Camembert, but with a smooth gamey flavor. It is a delicate cheese with rich buttery creaminess and tender rind. A favorite cheese going around at the moment, particular when perfectly ripened and creamy throughout.

Le Pico

Germain

In a larger version, richer and creamier, the Saint Félicien cheese is unctuous, slightly salty and nutty. Depending on the ripening, its taste can range from mild, fresh and milky, to typical and persistent in the mouth, and its dough can become flowing.

Tentation

Saint Félicien

The characteristics of this small, fermier or artisanal goat's milk cheese from Lyon are the blue mould and reddish rind that appear after a aging for two to four week. The cheese has a strong taste of salt.

Mont D'or Lyonnais

Fromagerie Les Longevilles Arnaud

Comté is a French cheese produced in the Jura Massif region of Eastern France. The unpasteurised cow's milk used is mainly from Montbeliarde Cattle or French simmental (or cross breeds of the two). This hard mountain cheese is matured to perfection in the silence and darkness of special caves where the cheese gets its unique taste, texture and colour. There are several maturing cellars in the region where Comté is ripened for a minimum of 4 months to 18 or 24 months. A few times, Comté gets its name from the cellar where it has ripened such as Comté Fort Saint-Antoine.

Comté was one of the first few cheeses to receive an AOC (Appellation d'origine controlee) status in 1958. It is one of the most popular AOC cheeses in France with around 40,000 tones of annual production.

Considered one of the finest cheeses in the world, a wedge of Comte reveals a pale yellow interior and a texture that can vary from silky, flabby to crystalline.
There are practically 83 flavours, which can be savored while tasting Comté. But the main aromatic flavours that delicately linger on the palate are a balance of brown-butter and roasted-nut aromas and a sweet finish.

Its ability to melt easily means Comté goes well with many recipes right from fondues to Croque Monsieur. The cheese pairs well with Rhone reds, a Palo Cortado or off-dry Amontillado sherry from Spain.

Fromageries Arnaud, the winner of Super Gold medal at the 2014 World Cheese Awards, is one of the top-notch groups in the world to make French certified-origin cheeses. Today, the Fromagerie counts for roughly 12% of the total Comté production. The cheese is distributed worldwide by British supplier Anthony Rowcliffe & Son. This celebrated cheese has been judged as one of the world's 62 best cheeses.In addition, Comte produced by Entremont also won a silver medal for its great taste and impeccable texture. Entremont makes Comte in three varieties – 1 year matured Prestige, fruity flavoured Fruité and Vieille Reserve made using traditional methods in 50 small village cheese dairies.

Comté

La filière Comté

Saint Agur is a blue cheese made from pasteurised cow's milk in the village of Beauzac from the mountainous French region of Auvergne. Since 1988, the Bongrain Cheese Company has been manufacturing this double-cream cheese.The cheese is suitable for vegetarians, as vegetarian-based rennet is added. Ripened for 60 days, the cheese develops a stronger and spicier taste as it ages. Saint Agur comes in various sizes and consistencies to meet all desires. It has no rind, but comes packed in a protective tub or portion packaging for public catering.Saint Agur is a unique combination of smooth, creamy texture with salty and tangy taste, though not as salty as traditional blue cheese. It is more rich and buttery with a subtle spicy taste. Due to its creaminess, it melts and spreads easily. It can be used as a dip with crunchy vegetables, or in gourmet sauce recipes. If you love the flavour, simply snack on the portions whenever you feel hungry.Saint Agur goes perfectly with many wines like Brouilly, Jurancon, Porto, Chardonnay, Syrah or Banyuls and fruits such as walnuts, pears and figs.
This celebrated cheese has won many medals including silver at the 2014 World Cheese Awards.

jasper

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