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Fig and Walnut Roquefort

A truly gastronomic association brimming with delicious flavours

Our selected cheesemaker has created this unique recipe of Roquefort cheese enhanced with a delicious fig and walnut preparation. The unique and distinctively strong, salty and spicy flavours of Roquefort are offset by the sweet and fruity flavours of figs and walnuts. A sublime blend of flavours to be savoured on a large slice of brown bread.

Fig and Walnut Roquefort
14.80 €
250g

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L'Abbaye de Belloc
11.90 €
250g

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Le Petit Saint Roch
11.20 €
200g

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The Corsican Tomme

The exquisite aromas of the Corsican maquis

Nothing compares to this delicious Corsican Tomme. A cheese full of character expressing the heady aromas of the wild Corsican mountainous regions, the maquis, the preferred pasturing grounds of the Corsican sheep. The paste is hard and has a grainy aspect, pressed and cooked and left to mature for 6 weeks to allow the full range of flavours to develop.

The Corsican Tomme
16.40 €
250g

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The Pérail du Larzac
7.90 €
150g

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The Roquefort

Aged according to tradition in the natural caves of the Massif Central

 

This unique cheese holds an international reputation and is directly associated with French Gastronomic excellence. Roquefort is a sheep milk cheese with a powerful aroma and taste, expressing strong and spicy flavours. The paste has a harmonious and melting texture with beautiful veins of mold. Roquefort is a result of the particular chemical reaction brought about in the caves of Combalou. The caves were created 200 million years ago when the mountains collapsed and the resulting faults in the rock favoured a natural ventilation and development of the blue mold known as Penicillium Roqueforti. The wheel of Roquefort cheese is called a “pain” and is placed in the cave after several days aging on a salt-covered wooden plank. Once in the cave the pain is placed on large oak planks and pierced several times allowing the spore-charged air to penetrate through to the very heart of the cheese. Then the magic begins, the Penicillium Roqueforti feeds on the curds, the paste becomes smooth, and the blue and grey veins gradually form over a period of 4-weeks. What takes place in these thousand-year-old caves is a miracle of nature, and according to immutable principle only 7 producers of Roquefort exist in the entire world.

The Roquefort
9.10 €
250g

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