We use cookies to make your experience better. To comply with the new e-Privacy directive, we need to ask for your consent to set the cookies. Learn more.
Our cheese experts have put together four of their favourite French classic cheeses that are at their optimum right now. Serve with quince and crackers for a perfect night in.
Coulommiers 1 x 200g
Bleu des Causses 1 x 250g
Ossau Iraty 1 x 250g
Lou Perac Brique 1 x 150g
Quince Jelly
Crackers
Coulommiers 200g
Soft cheese with velvety bloom on the rind. Careful ripening in high humidity and high carbon dioxide produces cheeses of good, earthy depths, with a rusty blush peeping through on the rind.
Bleu des Causses 250g
A semi soft, blue veined, cow's milk cheese in the style of Roquefort. Crumbly and creamy it is also a great cheese for cooking - try mixed with butter for a delicious topping for our steaks!
Ossau Iraty 250g
Ossau-Iraty received AOC status in 1980, making it only one of two sheep’s milk cheeses with this status—the other is Roquefort. Ossau-Iraty was granted European PDO status in 1996. The semi-firm cheese has notes of toasted wheat, roasted nuts, fresh grass and wildflowers. Its aromas are pleasantly buttery and sweet.
Lou Perac Brique 150g
A soft and tasty ewe's milk cheese.