Spicy, peppery and pungent Boulette d’Avesnes is a cone shaped cheese with a paprika rind and soft, herby inside bursting with tarragon and parsley. Spicy, peppery and pungent Boulette d’Avesnes is a cone shaped cheese with a paprika rind and soft, herby inside bursting with tarragon and parsley. You have to hang on to your […]
A deliciously decadent soft cheese laced with black truffles. Creamy, mushroom with that distinctive Brie tang offset by earth pungent truffle – it’s a match made in gourmet heaven all wrapped up in a lovely velvet white crust. Made to traditional methods by the famous French cheese expert Robert Rouzaire, this is a cheese to […]
This little goats’ cheese is made from unpasteurised milk. Smooth, white, mild and nutty, it has a grey salted charcoal rind. It looks like a pyramid with the top cut off and there is of course a story behind that. Apparently Napoleon took exception to the original pyramid shape because it reminded him of defeat […]
As dark orangey and crumbly as Gouda can get! Having matured for three years or more, this cheese is strong flavoured and almost fudge-like and similar to Parmesan in its consistency. Salt-like crystals (having formed during its maturing process) scatter the surface and give the cheese an extra crunchiness. Impossible to slice, this cheese is […]
At a year old the texture of Spain’s most famous cheese is very hard, quite crumbly and a little rubber-like with white speckles scattered on its surface, its flavour intensely piquant and herby with a hint of sheep. Wrap and chill well to avoid the cheese getting greasy.
The lush mountainous landscape Galicia in the North West of Spain is home to this unusually shaped semi soft cheese and the origin of its name – the gentle mountains resembling ‘little tits’. With a very short maturing process this famous Spanish cheese has a beautifully mild and fresh aroma to it.
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 semi soft cow’s milk cheese from Brittany. Very smooth, rich and mild. Port Salut is one of the first French cheeses to be made from pasteurised milk. Originally made by Trappist monks, Port Salut has a creamy, velvety rich mild flavour with a delicate touch of savoury nuttiness. Easily spotted by its distinctive orange […]
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 […]
Square and made of cow’s milk, Maroilles is the most famous cheese from northern France. It’s a lovely golden colour, with a rich,oily soft texture and meaty, salty, lemony taste. Its nickname is ‘vieux paunt’ – old stinker – which gives you some idea of the aroma. Another cheese invented by those versatile monks, Maroilles […]
Resembling a bright orange cushion from the outside this Balearic pale yellow hard cheese is wonderfully aromatic and partially made from the milk of Friesian cows, brought to Menorca over 200 years ago by the British and named after Menorca’s capital Mahon. A taste of roasted nuts, butter and sea makes it unusually intense for […]