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
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.