Le Cupidon

Boulette d'Avesnes is a cow's milk cheese originally produced in Avesnes, a village on the French-Belgian border.  It is flavoured with parsley, pepper, tarragon, and cloves and later shaped into a cone by hand. The cones (boulettes) were originally produced from buttermilk and made on farms as a by-product of buttermaking. Most boulettes are sold fresh and supposed to be eaten within 30 days. But they can also age quite well in ripening cellars where they develop reddish colour due to the effect of paprika or annatto, a natural food colouring.
This creamy, fresh cheese is well known for its stinky flavour and is best consumed with a good beer or traditional gin.

Boulette d'Avesnes

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

Mont Vully affiné au Pinot noir

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.

Thierry Wasserman

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