Classic French Cheese Box
Our Classic French Cheese Box contains plenty for 6 – 8 guests – leave out the guess work & enjoy a stunning selection from the worlds finest cheese producers.
Selected by Will Studd this luscious triple cream cheese is made from whole milk with added crème fraîche. When young the texture is dense, the rind is mild and the flavour has a pleasant crème fraîche tang. As it matures, the rind blooms and becomes spicy, and the texture is like a rich, buttery mousse. For an indulgent breakfast, try Brillat-Savarin smeared on dense fruit bread, served with strawberries and Champagne.
Rond la Tradition is made by master cheesemaker Monsieur Pierre Jacquin in the Cher valley region that lies south of the Loire Valley. This cheese is covered with salted ground charcoal and cellared for three to six weeks. When mature the cheese looks rustic with flecks of blue and white mould on the rind. This cheese follows the flavour profile of the soil of the Cher Valley producing sweet hay-like characters with a slightly earthy, slightly acidic flavour and a firm chalky texture.
Famous for its pungent aroma and sticky terracotta-coloured rind, Époisses has a smooth, velvety texture with a meaty flavour that melts in the mouth. During maturation, the cheese is washed in the local Marc de Bourgogne, mixed with salty water, several times per week. It tastes milder than the aroma suggests, and has a decidedly sweet finish. This cheese was created by Cistercian monks in the early16th century in the village of Époisses, in Burgundy. On fast days, the monks were forbidden meat and on Fridays they ate fish. Washed rind cheeses became an important part of their diet as they had strong, meaty flavours. Époisses cheese was very popular for several hundred years, and when the monks departed they passed on the production secrets to the local population. In the early 20th Century, however, the cheese virtually disappeared, but it was revived by Robert & Simone Berthaut, of Fromagerie Berthaut, in the 1950’s.
Roquefort is one of the world’s greatest blue cheeses and is often referred to as the “King of French Cheeses”. Its name and production methods have been protected since 1411. Le Roi, meaning “The King”, has been slowly ripened deep in the cool, ancient caves of Roquefort for longer than usual, and was specially selected by Will Studd because of its rich creamy texture, strong aromas, and lingering sweet-salty finish. These characteristics epitomise the power and refinement of this benchmark cheese.
The centre of Roquefort cheese production is in the village of Roquefort-sur-Soulzon, located in the Aveyron départment of the Midi-Pyrénées. In order to meet the AOC standards, ripening or affinage must take place in the famous Combalou caves near the village of Roquefort-sur-Soulzon. The mould that gives Roquefort its distinctive character (Penicillium roqueforti) is also found in these natural limestone caves. Traditionally, the mould was cultivated by leaving rye bread in the caves for 6-8 weeks until it was consumed by mould, then grinding the dried bread to a powder that was added to the cheesemaking milk.
Comté is an ancient type of Gruyere, and typical of the large mountain cheeses made in the Alps, on the borders of France and Switzerland. Their name is derived from the forest known as Gruyeres whose timber was once used to fuel the heat of the copper cauldrons used to make the cheese in. More Comté is produced than any other cheese in France, and each cheese must pass a strict grading system which is controlled by the AOC* regulations. It takes more than 500L of milk – the daily production of 30 cows – to make one wheel of Comté.
Marcel Petite is one of the most respected affineurs in France. He hand selects young wheels of Comté to mature in the 19th century underground Fort of Saint-Antoine. These cheeses are made by small dairies in the Jura and are carefully graded before, during and after maturation. They have a concentrated nutty texture and a gentle sweet honey flavour reflecting the rich milk of the Montbéliard cattle that graze the natural mountain pastures.