29
June

2018

Harper and Blohm Le Tour de France Cheese Box

Running from Saturday July 7th –  Sunday July 29th 2018, 105th Le Tour de France will be made up of 21 stages and will cover a total distance of 3,351 kilometres.

ALMOST 100 % FRENCH
Except for a 15km trip though Spain, Le 105th Tour de France will never go out of the borders of France. 36“départements” will be travelled through including the Basque country that hadn’t been visited since 2006.

Harper & Blohm Cheese Shops Le Tour de France Cheese Box takes you along the journey of the Tour highlighting local cheeses on the way.

Stages 1 – 3 Pays de la Loire

Sevre et Belle – Chevrot is a traditional French goats milk cheese made with hand-ladled curd and ripened under a coat of geotrychum mould. This cheese follows the flavour profile of the region with a slightly earthy sweet slightly acidic flavour, the dense creamy centre softens to a smooth paste with a lingering condensed aftertaste.

Stage 8 – Pas de Calais 

Mimolette – a semi hard cows milk cheese in a spherical shape, distinctive by its orange colour due to added annatto.  This is one of the few cheeses eaten in France as an aperitif – it has a mild nutty flavour, waxy yet crisp texture that becomes brittle with age.

Stages 10 – 13 Rhone Alps

Beaufort is a hard cooked French cows milk cheese known as the “Prince of Gruyeres”. Each wheel captures the rich diversity of the herbage found growing in the remote alpine valleys, which is reflected in the floral, sweet, condensed, nutty flavours and dense, smooth texture of each wheel.

Stages 14 – 16 Aveyron

Roquefort is one of the world’s greatest blue cheeses and is often referred to as the “King of French Cheeses”. Made from only unpasteurised ewes milk, the cheese has a rich creamy texture, strong aromas, and lingering sweet-salty finish. Roquefort is only made from May  has been slowly ripened deep in the cool, ancient caves of Roquefort in the Aveyron.

Stages 17 – 19 Pyrenees

Ossau Iraty – a smooth, semi-hard cheese with distinctly nutty flavours and a lingering caramel sweetness. Its earthy, aromatic rind is typical of ewe’s and goat’s milk cheeses made in the Pyrénées. The floral aftertaste is reminiscent of the pastures of wildflowers and fresh grass in the region.

Finale – Paris

Brillat Savarin – triple creme cheese made from whole milk with added crème fraîche. As it matures, the rind blooms and becomes spicy, and the texture is like a rich, buttery mousse. Celebrate the final stages with Brillat-Savarin and Champagne!

Available online only from Wednesday July 4th throughout Le Tour for Delivery or CLICK & COLLECT (order online & pick up in store)


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