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.
A subtle blend of hazelnut and wild mushroom aromas
Covered by a natural white flora, the Crottin de Chavignol is made into a cylindrical shape on average 4cm in diameter - no bigger than a piece of candy, but incredibly tasty. The Crèmerie Royale’s Crottin de Chavignol is aged until semi-firm with a white paste that melts in the mouth to reveal a light goaty aroma with a hint of hazelnut and wild mushrooms. These flavours come from the heart of the Sancerre region in the village of Chavignol where the cheese is produced. The very first Crottins were made by winegrowers who left the goats to graze on the grass growing between the rocks in the vineyards, allowing these small cheeses to be produced. The name “Crottin” is derived from the word “crot” meaning “hole”. This is also the name given to the place where women washed linen on the riverside. The clay, which bordered these “crots”, was used to make the cheese molds to strain the whey. So “crot” gave birth to the word “crottin”, the content taking the name of the container. The Crèmerie Royale’s Crottin de Chavignol is PDO-designated, certifying that the cheese is produced in a specific geographical zone around Chavignol and that 80% of the goats’ feed – fresh grass, oats and barley – are also produced in the same region.
A legendary cheese
Our Petit Munster farmstead is produced with a minimum 3-week maturation period in cellars where it is turned by hand and washed several times to procure the orange-coloured rind. During this time all the distinctive character of the cheese is forged as the paste becomes smooth and the taste and smell develop. On the palate, the softness of our Munster will catch you by surprise as it offers a rich milky taste in contrast to the powerful aroma.
This raw cow milk cheese owes its name to an Abbey founded in the VII century by Italian monks in a pretty valley in the Haut-Rhin region. Munster is a deformation of the word “Monastère” or “Monastery”. The cheese was produced by the monks to meet the needs of the local community. Legend has it that it was a visiting Irish monk who passed on the veritable Munster recipe. From this meeting and exchange a wonderfully unique cheese full of flavour was born.
A smooth and aromatic ivory paste
The Crèmerie Royale’s Petit Reblochon is a raw cow milk cheese with a fine reddish-orange rind enveloping a velvety ivory-coloured centre with a flavour slightly reminiscent of hazelnut. This cheese is without a doubt one of the Haute Savoie region’s finest.
The name is derived from the term “reblocher” meaning “twice milked”. In the past the herdsmen came up with a strategy to avoid paying milk-production tax to landowners. Whilst the tax collectors were present at milking time to assess the yield and the tax due, the cows were not completely milked. The herdsmen would return to finish the milking when the inspectors had left, and this milk would be used to make the Reblochon cheese for the herdsmen’s own consumption.
During the production process the cheese is placed in a linen cloth and pressed with a weight to remove the excess whey before being laid on spruce wood planks for around 3 weeks. During this time the cheese maker adds the specific finishing touches as the Reblochon is frequently rubbed and turned before being wrapped in a spruce tree leaf to regulate the humidity. The Petit Reblochon is an emblem of the Haute Savoie region, a bouquet of unique melting flavours.
A unique taste and history
The Crèmerie Royale’s Reblochon has a soft saffron coloured rind enveloping a generously velvety heart. The texture is so soft and smooth that it caresses the palate. The unique flavours of the Reblochon de Savoie have a faint reminder of hazelnuts and mountain flowers. We advise you try this cheese with a slice of farmhouse bread or nut loaf – a pure delight!
Reblochon is also a historical cheese whose name derives from the term “reblocher”, meaning “twice milked”. In the XIV century, a farmers’ tax contribution were based on their milk production. During the tax inspection the craftier farmers did not completely milk the cows – this was only done once the inspectors had left. This raw, full cream and untaxed milk was made into cheese for the farmers’ personal consumption. Today Reblochon is an essential element of French gastronomy and is AOC-designated (controlled designation of origin). The cheese is made in the Savoie fruit fields according to traditional Savoyard methods and matured in the caves carved out of the mountainside. During the 3-week aging period in these caves, the Reblochon is regularly rubbed and turned with permanent care and attention to produce this most unique of cheeses.