Wild Board Corsican Saucisson – 250g

Bleu des Causses is a French blue cheese made from milk of Montbeliarde and Aubrac breeds of cow. A close cousin to Roquefort, it is produced in the Languedoc region of southern France and was granted AOC name protection in 1979. Traditionally, the cheese was made from a mixture of sheep’s milk mixed either with cow’s or goat’s milk. But according to French cheese laws, the cheese came to be made exclusively from cow’s milk. Bleu des Causses has a high-fat content of 45% and is matured for at least seventy days. However, the cheese can also be matured for up to six months in Gorges du Tarn’s natural limestone caves to develop a full and fine flavour. The cheese is similar to Blue d’Auvergne in many ways, despite Bleu des Causses having a noticeably firmer, creamier texture and spicy flavours. Bleu des Causses produced in winter and summer slightly differ in texture and flavour. Cheeses made in winter are light in colour than their summer equals. The winter produce also tends to be slightly drier. A taste of the Bleu des Causses will proffer a blend of rich milkiness amidst the peppery and spicy notes of the blue mould. The summer produce brings out their unique grassy and clover flavours.

Portion of 150g

Best before: 1 week after the delivery

This is a cheese produced in Savoie (alps mountain). It’s a tomme (similar production method as tomme de Savoie) but completely different way of maturation. In fact, during its maturation period, this cheese is regulary washed with salted water in which we add beer and hop and it last at least 5 weeks.the curd becomes orange – brown, the pate is souple and the taste – hop is present -last in the mouth. Easy to marry this cheese with a beer or a white wine from Savoie such Chignin (roussane grape)

Portion of 150g

Best before: 1 week after the delivery