With Red wine of Bordeaux
The mildness of Entre-Deux
The golden crust, the smooth, slightly crumbly texture and the milky, slightly fruity taste combine to create a cheese of great renown. Cantal is prepared from raw cow milk originating exclusively from an area of 600,000 acres in the heart of the Auvergne region known as the Pays Vert or Green Country, where rich soils and fresh grass grow in abundance. It takes at least 33 hours to prepare the Cantal: after stirring, the curd is placed under weight-blocks before being left to mature, and hence the traditional production method of achieving the incomparable taste is maintained.
The most refined of cheeses, an exquisite and inimitable taste
This unique association of Camembert and truffle flavours will set your cheese platter off perfectly. With its outstanding aromas, the summer truffle (tuber Aestivum 3% min) is grated into fine pieces and added to soft cheese enhanced with a hint of truffle-flavoured olive oil. The heart of this preparation is a raw-milk camembert, hand-ladled into its mold. Prepared with great care by our selected cheesemaker… a delicacy to enchant lovers of refined cheese savours.
Rich and creamy, the King of Triple-Cream Cheeses
Our Gratte-Paille is made from raw cow milk, and has a beautiful bloomy crust and a soft, tender paste. It has a soft, milky flavour with buttery, slightly salty notes and a creamy smooth and deliciously runny texture. The longer the maturation period, the creamier the cheese.
The name of this veritable triple cream cheese is derived from the path lined with bushes that would cause straw to fall from the chariots as they passed by: buisson Gratte-Paille, or straw-scraping bush, situated close to the meadows where the cows graze. The cheese is also laid out on a bed of straw to mature, leaving a visible imprint on the rind.
A Northern speciality, previously known as the ‘boule’ of Lille.
Our Mimolette is a pasteurized, pressed cheese, made in the North since the XVIIth century. The original orange colour allows it to stand out from other cheeses. In order to protect the production of French cheeses and to differentiate them from imported Dutch cheeses, a natural colouring agent, Roucou, is used. Our extra-aged Mimolette has a tasty and slightly tangy, brittle paste. The flavour strengthens over time, which is why we make sure that the cheese has matured for at least 24 months.
Thinly sliced, it melts in the mouth
Soft and full of flavour, it embodies perfectly the culinary traduction of an entire region. The intricate lines sculpted into the crust evoke the pattern of the weaved baskets in which the cheese was once made. As for the sheep, they graze on the lush grass of the Pyrenees to provide a delicately fruity cheese. The maturation period lasts at least 4 months, during which time the cheese ripens and develops its unique flavours. the Petit Basque can be eaten thinly sliced on its own or, following the Basque tradition, with a helping of black cherry jam.