cheese

COMTÉ (24 MONTHS MATURATION)

Comté is the king of French cheeses. During a 24-month maturation, the 35kg wheels of cheese develop an amazing depth of flavour – the underlying sweet note is accompanied by a rich flavour of roasted nuts and subtle creamy, yeasty finish.

ROQUEFORT PAPILLON

From the Midi Pyrénées region where all the worlds Roquefort are aged. Roquefort’s natural rind is shiny, with the interior richly marbled with bluey-green mould. The flavour is delicate and sweet with a rich-buttery, slightly spicy finish.

GRAND CONQUÉRANT CAMEMBERT

From the Normandy Region. It’s strong aromatic hints of wet straw, brassica and apples are a reminder of why this authentic cheese has become a proud symbol of French cheese-making skills.

BÛCHE JACQUIN DE MONTRESOR

Goat cheese from the Loire Valley region, it’s flavour is rich and creamy with an increased nuttiness. As the cheese ripens the rind develops a mottled blue mould growth, and the dry creamy centre softens to a smooth and very fine textured.