Cheeses from the French Uplands
MŒLLEUX du REVARD
Raw Abondance Cows' Milk Animal Rennet from Bauges, France Schmidhauser pair with... Beaujolais, Burgundy, Tawny Port This traditional Vacherin-style cheese is smooth and creamy with a fine fruity aroma and taste, and a resinous effervescence imbued by the spruce bark which surrounds the paste. |
MORBIER AOC
Raw Montbéliarde Cows' Milk Animal Rennet from Franche-Comté, France Rivoire Jacquemin pair with... Sancerres, Gamay, Rieslings and Pale Ales Grape-leaf ash beautifully bisects this classic, nutty and rich washed-rind cheese which is made in the traditional way, morning milk under the ash and evening milk on top. |
SAINT FÉLICIEN
Pasteurised Cows' Milk Animal Rennet from Haute-Ardèche, France Valcrest pair with... Crozes-Hermitage, Vacqueyras, Beaujolais Along with its smaller cousin, St Marcellin, Félicien is a household favourite in France, with its mild, runny and slightly nutty flavour - it makes a perfect introductory cheese for those with developing pallets. |
SAINT NECTAIRE FERMIER AOC
Raw Cows' Milk Animal Rennet from Auvergne, France Terres Auvergne pair with... Norman Cidre, Chardonnay, Beaujolais Burgundy, Lagers Earthy and delicately fungal washed-rind cheese hits all the right notes for a restrained stinky-cheese lover. Enjoy notes of cashew, grass and mountain soil. |
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VENDÉEN BICHONNÉ
Pasteurised Cows' Milk Animal Rennet from Auvergne, France Pascal Beillevaire pair with... ...he's a little tricky to pair; Beaujolais works well or a dry Pinot Gris. Norman Cidre is good, too. Nothing very heavy. "Bichonné" ("pampered") indeed. This cheese effervesces the caves in which it matures and is carefully monitored and aged; distinct aromas of earth and mushroom with tart, buttery finish. |