$59
To complement Brie, Camembert and other soft bloomy rind cheeses, this blend of apricot, cumin and orange peels, forms a perfect mélange.
Good cheese is traditionally served as a separate course, on a plateau du fromage, with the addition of good crackers or fresh, crusty bread. But cheese also has a deep relationship with wine and each different pairing and brings out a new and surprising flavor from both. Fruit also complements cheese. For instance, a good cheddar on top of an apple slice creates an entirely new flavor level. Les Folies Fromage (The Cheese Follies) by Guillaume et Lesgards has created four wonderful fruit spreads specifically designed for certain types of cheese. Made in the French Pyrénées, these spreads will add a new dimension to your old favorites.
Made in France
Jar of 85g
Ingrédients: apricot (60%) sugar,orange zest(3.5%), setting agent: pectine (cumin seeds 0.08%, cumin powder 0.06%)
Serve with assortment of appropriate cheeses at room temperature with bread and pate.
A soft pate goat cheese, medium intensity and 2 weeks maturation.
Piece of 250g AOP certification (protected designation of origin)
Eat by date: 10 days after the delivery
This exceptional product is made of Nangis Brie, which is less strong and is able be in perfect synergy with the truffle. The cheese is cut into two then coated with a summer black truffle preparation (2.5/), mascarpone cheese and the creamy part of the brie, then closed again.
Slice of 100g
Eat by date: 4 days after the delivery
Mont d’Or has been called the holy grail of French raw milk cheeses. This cheese typical of Haut Doubs can be easily recognized in its spruce wood container. It is held in place by a spruce bark strap. Mont d’Or is a soft-ripened cheese made of raw cow’s milk. A spoon is used to serve this cheese because it has a very creamy texture.This cheese has the distinctive feature of being very seasonal. It is produced from August 15th to March 15th and can be sold from September 10th to May 10th. This production calendar originated with the limitations of the climate. The Montbéliarde breed of cattle produces a significant amount of milk during the warm season, but not as much in the winter. In the winter when the cows consume hay, they do not produce enough milk for the manufacture of such large cheeses as Comté. Also, in the past, snowy roads meant that gathering milk was almost impossible. The farmers of the region therefore learned to work on a smaller scale during the winter. They made the most of the cold period to create a new, unique soft-ripened cheese, Mont d’Or. This one is very rare and sourced from one of the best cheesemonger, Marcel petite, which sells to a limited number of partners.
Whole piece or slice
Best before: 7 days after the delivery
Order by MONDAY 6pm for a delivery FRIDAY .
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