A lovely soft rich buttery cheese bursting with cream. Delicate with a nice nuttiness and a hint of mushroom. Saint Felicien is at its best between April and September, but also pretty darn good over the rest of the year.
A creamy cheese from the Dauphine near Lyon, St Marcellin is made from cow’s milk and is a soft cheese usually sold in terracotta pots. The best ones are orange with a lemony taste and nutty aroma and we’ve tracked these down for you. They say St Marcellin should be chewed for a long time […]
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 […]