Four of the greatest cheeses offered by a country famous for its fine cheese making tradition, presented in a gift box
Four of the greatest cheeses from France.
Comte PDO Unpasteurised Cows' Milk, Traditional. Alongside Beaufort, this cheese is the richest and most popular hard cheese in France. It is traditionally produced in the mountains of Jura where farmers bring their milk down to local cooperatives managed by villagers. It takes 530 litres of milk, equivalent to the daily production of 30 cows, to make one Comte cheese weighing 45kg. The surface of the rind has a moist, cool ochre coloured rind that is regularly wiped with brine and the cheese inside is firm and supple and melts in the mouth to leave a sweet taste with a subtle nutty tang.
Selles Sur Cher PDO Unpasteurised Goats' Milk, Traditional. Selles Sur Cher has been made for centuries by farmers for their families consumption. The recipe has been passed from generation to generation as a useful way of using their goats' milk. Produced in an area south of Blois in the Loire Valley, Selles Sur Cher is a small disc of cheese with a very fine coating of ash on which grows a fine blue/white mould. The interior of the cheese is fine textured, succulent and velvety. The smell is of walnuts. The lingering flavour is also nutty, slightly sour and salty with a hint of sweetness.
Roquefort PDO Unpasteurised Sheeps' Milk, Traditional. Perhaps the most famous of French blue cheeses, made from the raw milk of Lacaune sheep and matured in the Cambalou caves below the village of Roquefort - sur - Soulzon. The cheese can be made in many regions of Southern France but if it is not matured in the Cambalou caves it is not covered by its AOC protection and is not truly Roquefort. A good Roquefort will have a clean, powerful flavour balanced with strong salt and a distinct sweetness imparted from the sheeps' milk.
Camembert de Normandie PDO Unpasteurised Cows' Milk, Traditional. Camembert became famous when it was presented to Napoleon III during the World Fair of 1855 but it was thanks to the engineer Ridel, who in 1888 created its now familiar cylindrical wooden box that Camembert was able to travel without problem. The fame of the cheese kept growing and its success encouraging numerous imitations, most of which were not of such high quality. A good Camembert should have a rippled rind with a good coating of white downy mould with some reddish pigmentation in places. The interior should be supple throughout with a creamy white colour and the smell should be earthy and cellary. The taste will fill the mouth and is often quite intense and fruity
Selles Sur Cher