Mild washed soft french cheese. A timid version of the Saint Marcellin.

Machecoulais

Reblochon AOC is a semi-soft, washed-rind and smear-ripened mountain cheese that originated at the heart of the massif des Aravis, in the Thônes region of Haute-Savoie in France. The cheese was decreed as an A.O.C. cheese in 1958 and therefore is subject follow to strict rules and regulations.

It is a lightly pressed, uncooked cheese, made from full-cream unpasteurised milk. Thirteenth century fables tell of Savoie herdsmen who carried out an incomplete milking of the cows in order to reduce their ‘taxable’ production of milk. After the rent was paid to the landowners, they went back to ‘remilk' (reblocher) the cows. The second milking of cows yielded a milk rich in fat and was used to make Reblochon.

Reblochon features a fine velvety rind, varying from yellow to orange in colour. The close textured pate is very smooth, supple and ivory in colour. Farmhouse cheese discs are matured for at least two weeks, during which the cheese develops an edible light beige crust and buttery dough. 

Reblochon has a slight scent of the cellar and a mild fruity taste with an intense nutty aftertaste. Its delicate and subtle flavours go well with a glass of Savoie wine. The cheese is excellent on the cheeseboard or can be melted on baked potatoes. Reblochon also features as a classic ingredient in one of the Alps' best-loved dishes, the Tartiflette.

This celebrated cheese recently won Bronze medal at 2014 World Cheese Awards.

Reblochon

Pochat et Fils

A sheep’s milk cheese produced in an Orthodox monastery in Occitanie, southern France.  It’s crust is infused with a local variety of thyme.

Saint Nicolas

Le Herve du Vieux Moulin is a new raw milk cheese by the Herve cheesemakers.  The milk for this cheese is sourced only from the appellation area in the province of Liege.  We have the piquant version which is left to mature for longer and the rind is washed more often in order to obtain the wonderful powerful taste.  A perfect cheese for beer, but also for white wines such as Chardonnay that could cope with the strength and richness of the cheese. 

Le Herve du Vieux Moulin

Herve is a Belgian soft cheese with washed rind produced from raw or pasteurised cow's milk. It is named after the ancient town of Hevre, which is at the centre of Pays de Herve – the geographical area of production and ripening of the cheese.
The aging process traditionally takes place in the ripening cellars of the Herve countryside, during which the cheese becomes homogeneous, firm and oily with a glossy, orange-brown rind. It is usually shaped into a brick when sold.
The flavour is mature and the degree of ripeness weakens towards the centre. When young, Herve is sweet and becomes spicy as it ages. Since it is fully flavoured, it is usually eaten with dark breads and beers. It is one of the most popular cheeses of Belgium.

Thierry Wasserman

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