French cheese week at the loaf
To celebrate to sporting success of France, we’ve shipped in a few of their finest cheeses!
First up... Morbier !
Morbier is a semi-soft cow’s milk cheese named after the small village of Morbier in Franche-Comté. The cheese has an ivory colour, and it is a bit soft and fairly elastic. Morbier has a rich and creamy flavour with small eyes or holes. Sometimes, the cheese leaves a slightly bitter aftertaste and has strong aroma as well.
Tomme de savoie
A mild,creamy, fruity and nutty cheese from the French alps. It is made from skimmed cow’s milk after the cream has been drained off to make butter. That is why it is low in fat content, about 20-40%. The cheese pairs best with medium-bodied red wines from Côtes du Rhône, sausages, fruits and our very own French Country Sourdough.
The name Raclette comes from the French word ‘racler’, which means ‘to scrape’. The cheese has got a thin, brownish-orange coloured rind and a pale yellow pate with a few and scattered open holes. It is has a very distinctive pleasant, aromatic smell with a creamy texture, similar to Gruyere cheeses, which does not separate even when melted. The flavour can vary from nutty, slightly acidic to milky.
Fourme d'Ambert (or simply Ambert) is one of France's oldest cheeses, dating back to the Roman occupation nearly 1,000 years ago. The cheese is a traditional, farmhouse blue cheese that can be either co-operative or artisanal. Fourme d'Ambert is more supple and dense than most blues. The cheese is inoculated with Penicillium roqueforti spores for the growth of blue veins. Slightly tangy, savory flavour.
Roquefort Papillion Noire
A strong blue cheese characterised by a white interior and intense greeny blue veins that run throughout. Papillon’s Roquefort has a wonderful balance between salt, spice and cream, plus notes of fresh pear
St Maure Tourrain Ash
This goats’ cheese log has a wrinkly rind, while the flavour and texture constantly evolves as it ages. When young, it has a chalky texture and fresh, herbal flavour, but as days turn into weeks it becomes harder and more intense: crumbly, nutty and floral. Made in the Loire Valley by Sevre & Belle, which has been producing cheese and butter for more than 120 years, it matches seamlessly with a tart sauvignon blanc.
During the next couple of weeks, if you purchase any of the cheeses above, you will be able to buy a half baguette to go with your bread for just 50p!