Charlemagne’s favourite cheese, Roquefort is crumbly and semi-soft, with a delicious balance of sweet, smoky and salty flavours. It’s mild and creamy, very moreish and never hangs about the cheese board for long. Roquefort is made exclusively from the milk of red Lacaune ewes and ripens in the limestone caves of Roquefort-sur-Soulzon. Pencillium Roquefort culture […]
Perail Lou Perac
A little parcel of soft fragrant sheep’s milk cheese; rich and creamy with sweet caramel and earthy tones. Matured for just 12 days, it has a delicate rind and very soft texture. The sheep graze in the wild in the Grand Causse national park, which gives the milk its complex range of flavours. Serve when […]
A soft ripened mild buttery and creamy sheep’s cheese, with earthy undertones and a gentle sweetness. Best eaten on a summer’s day lunch that goes on and on until the sun goes down.
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 […]
Marglet Papillon is a camembert like cheese made from sheeps’ milk and another of the wonderful butterfly cheeses from the Averyon. It’s earthy and mushroomy with the kind of strong aroma that turns cheese lovers weak at the knees. The texture is chewy, with an edible rind.
A pure sheep’s milk cheese from the Roquefort cellars, this tender fresh little pillow of cheese has a delightful creamy salty sourness. Under the white velvet rind is a delicate soft cheese you can spread or spoon.
Bleu des Causses
A strong blue veined cheese made from unpasteurised cow’s milk. Tender and creamy, it packs a sharp salty and spicy punch which gives you that delicious ‘mmmm’ moment. A cousin of Roquefort, it’s matured in the natural limestone caves of the Midi- Pyrenees. The caves are ventilated by natural chimneys (fleurines) which let in the […]