Napoleon was partial to a slice of Époisses, a (very) pungent soft cow’s milk cheese from a small village halfway between Dijon and Auxerre. Washed in Marc de Bourgogne brandy during ripening, Époisses has a red orange colour and a powerful rich, salty, creamy meaty flavour.
A cheese with its own museum (La Maison du Munster) is definitely one worth getting to know. Smooth, strong, sweet and spicy, Munster dates back to 7th century Alsace and was made by Benedictine monks who weren’t allowed to eat meat and so wanted something tasty to compensate. (Munster = monastery). It’s matured in caves […]
Delice De Bourgogne
This triple cream brie like cheese is pure luxury – all rich salty, sour and sweet goo wrapped in a soft velvet rind. Made from full fat milk, with cream added twice during the process, Delice was originally created by the famous gourmet Brillat Savarin, who knew a thing or two about wonderful food. Best […]
Ami du Chambertin
*** Please note, we have limited stock of Ami du Chambertin and may replace with a very similar cheese called Plaisir au Chablis*** We all know that wine and cheese were made for each other, but Ami du Chambertin was literally made for Gevrey-Chambertin wine (and simply named ‘Friend of Chambertin’). Created by Raymond Gaugry in 1956, it is […]